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Peanut Chicken Wraps
Table of Contents
Peanut Chicken Wraps
Welcome to my flavorful and satisfying Peanut Chicken Wraps recipe! If you’re looking for a delicious meal that’s bursting with Asian-inspired flavors and perfect for a quick lunch or dinner, you’ve come to the right place. These wraps are a delightful combination of tender chicken, crunchy vegetables, and a creamy peanut sauce, all wrapped up in a soft tortilla. Let’s dive into the recipe and whip up these irresistible Peanut Chicken Wraps!
Why You’ll Love This Recipe
There are countless reasons why you’ll fall in love with these Peanut Chicken Wraps:
• They are incredibly easy to make and perfect for a busy weeknight.
• The peanut sauce adds a rich and savory flavor that complements the chicken and vegetables beautifully.
• These wraps are versatile, allowing you to customize them with your favorite toppings and fillings.
• They can be prepared in advance, making them an excellent option for meal prep or on-the-go lunches.
Now, let’s gather our ingredients and get ready to create these mouthwatering Peanut Chicken Wraps!
Ingredients
For the Peanut Sauce:
• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon rice vinegar
• 2 tablespoons warm water
For the Wraps:
• 2 boneless, skinless chicken breasts, cooked and shredded
• 4 large flour tortillas
• 1 cup shredded cabbage
• 1 carrot, julienned
• 1/2 red bell pepper, thinly sliced
• Fresh cilantro leaves
• Chopped peanuts for garnish
Now that we have all our ingredients ready, let’s move on to the step-by-step instructions to assemble these delightful Peanut Chicken Wraps!
Step-by-Step Instructions
1. In a small bowl, whisk together the peanut butter, soy sauce, honey, garlic, ginger, rice vinegar, and warm water until smooth to create the peanut sauce.
2. Place a tortilla on a clean work surface and spread a generous spoonful of the peanut sauce in the center.
3. Top with a portion of the shredded chicken, cabbage, carrot, red bell pepper, cilantro leaves, and a sprinkle of chopped peanuts.
4. Fold the bottom of the tortilla up over the filling, then fold in the sides and roll tightly to form a wrap.
5. Repeat with the remaining tortillas and filling ingredients.
6. Slice the wraps in half diagonally and serve with extra peanut sauce for dipping.
Serving Suggestions
These Peanut Chicken Wraps are delicious on their own, but you can take them to the next level with these serving suggestions:
• Serve with a side of fresh fruit for a refreshing contrast.
• Pair with a side salad dressed with a light vinaigrette for a complete meal.
• Accompany with a bowl of hot and sour soup for a comforting and satisfying meal.
Recipe Variations and Substitutions
Feel free to get creative with these Peanut Chicken Wraps:
• Substitute the chicken with tofu or shrimp for a vegetarian or pescatarian option.
• Add sliced avocado for creaminess and an extra layer of flavor.
• Swap out the cabbage for thinly sliced lettuce or kale for a different texture.
Pro Tips for Success
• Warm the tortillas slightly before assembling the wraps to make them more pliable and easier to roll.
• Double the batch of peanut sauce and store it in the refrigerator for up to a week to use as a dip for veggies or drizzle over grilled meats.
• Customize the spice level by adding a pinch of red pepper flakes or sriracha to the peanut sauce.
FAQ
Q: Can I make these Peanut Chicken Wraps ahead of time?
A: Yes! Prepare the components separately and assemble the wraps just before serving to prevent them from becoming soggy.
Q: How can I store leftover Peanut Chicken Wraps?
A: Wrap them tightly in plastic wrap or foil and store them in the refrigerator for up to two days. Enjoy them cold or reheat them in the oven for a crispy exterior.
Q: Can I use crunchy peanut butter instead of creamy?
A: While creamy peanut butter works best for a smooth sauce, you can certainly use crunchy peanut butter if you prefer some added texture.
Q: Are these Peanut Chicken Wraps kid-friendly?
A: Absolutely! Kids love the combination of flavors and the fun of assembling their wraps.
Q: Can I make these wraps gluten-free?
A: Yes! Simply substitute the flour tortillas with gluten-free wraps or lettuce leaves for a gluten-free option.
Conclusion
There you have it – a delightful and easy Peanut Chicken Wraps recipe that is sure to become a family favorite. Whether you’re looking for a quick meal on a busy day or planning a casual gathering with friends, these wraps are a perfect choice. Get creative with your fillings and enjoy the delicious flavors of these Peanut Chicken Wraps!
Peanut Chicken Wraps Recipe
Delicious and flavorful Peanut Chicken Wraps bursting with Asian-inspired flavors, featuring tender chicken, crunchy vegetables, and a creamy peanut sauce, all wrapped up in a soft tortilla.
Servings
4
Prep time
25
minutes
Cooking time
10
minutes
Calories
450
kcal
Cook Mode
Keep the screen of your device on
Ingredients
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon rice vinegar
- 2 tablespoons warm water
- 2 boneless, skinless chicken breasts, cooked and shredded
- 4 large flour tortillas
- 1 cup shredded cabbage
- 1 carrot, julienned
- 1/2 red bell pepper, thinly sliced
- Fresh cilantro leaves
- Chopped peanuts for garnish
Directions
- In a small bowl, whisk together the peanut butter, soy sauce, honey, garlic, ginger, rice vinegar, and warm water until smooth to create the peanut sauce.
- Place a tortilla on a clean work surface and spread a generous spoonful of the peanut sauce in the center.
- Top with a portion of the shredded chicken, cabbage, carrot, red bell pepper, cilantro leaves, and a sprinkle of chopped peanuts.
- Fold the bottom of the tortilla up over the filling, then fold in the sides and roll tightly to form a wrap.
- Repeat with the remaining tortillas and filling ingredients.
- Slice the wraps in half diagonally and serve with extra peanut sauce for dipping.
Nutrition Facts
Calories:
450
Fat:
20
Carbohydrates:
40
Protein:
30
Sodium:
700
Fiber:
6
Sugar:
10
