Thai Peanut Chicken Wraps (Printable Page)
# What You Need:
→ Dressing
01 -
1/4 cup peanut butter
02 -
1/4 cup low-sodium soy sauce
03 -
2 Tbsp brown sugar or honey
04 -
2 Tbsp rice wine vinegar
05 -
1/2 Tbsp minced garlic
06 -
1/2 Tbsp minced ginger
07 -
1 tsp sriracha sauce
08 -
1-2 Tbsp water (optional)
→ Wraps
09 -
2 chicken breasts, cooked and chopped
10 -
3 cups coleslaw mix
11 -
1/2 cup grated carrot (optional)
12 -
1/4 cup chopped cilantro
13 -
1/4 cup roasted, salted peanuts
14 -
4-6 tortillas
# How to Make It:
01 -
Whisk together peanut butter, soy sauce, brown sugar or honey, rice wine vinegar, garlic, ginger, and sriracha sauce in a small bowl or liquid measuring cup. Optionally, thin with water.
02 -
In a large bowl, mix together chicken, coleslaw mix, grated carrot, cilantro, and peanuts. Drizzle dressing over the mixture and toss to combine evenly. Let sit for a few minutes to absorb flavors.
03 -
Heat tortillas in the microwave for 30 seconds to soften and make them easier to roll.
04 -
Divide the filling evenly between the tortillas, wrap tightly, and serve immediately.
# Helpful Tips:
01 -
If using thick peanut butter, microwave it for about 30 seconds to make it easier to mix.
02 -
The number of wraps will vary depending on filling preference and tortilla size.