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Asian Peanut Chicken Wrap

March 17

All these chicken wraps with peanut sauce are such a simple and healthful lunch. Tortillas filled with chicken, peanuts and crunch coleslaw using a spicy, tangy peanut sauce. Don’t hesitate to swap shop bought sauce to make them easier.

I have had excellent results with shop bought peanut sauce, therefore that I would recommend this just as much a homemade sauce. If you would like it, then my go-to peanut sauce is recorded at the recipe card under.

I like to pound my chicken breast to about 1″ inch thickness and season them with salt, pepper and granulated garlic. Then I cook them in a frying pan with a tiny bit of oil. I love to pound chicken breast to for 1-inch thickness then season them with granulated garlic, pepper and salt. Then cook them into a frying-pan with a small bit of oil.

Mix the shredded carrots, cabbage, peanut and cilantro in a large- bowl. Mix it together with the peanut sauce (add 2-3 tbsp of water if you are using store bought sauce, simply to thin at a little ).

Fill each tortilla with equivalent quantities of chicken and coleslaw mix. Fold in sides and roll to make a wrap, and then cut in half before serving. Should you want to, then fasten the wraps together with toothpicks to keep them all together.

Tips for making Asian Peanut Chicken Wrap:

  • If you would like to prepare this chicken wrap recipe beforehand, hold of assembling till ready to serve to maintain the tortillas from becoming soggy.
  • In case you don’t like cilantro, you may easily leave it out or substitute green onion or fresh chives.
  • To make this recipe gluten free, swap tamari sauce to the soy sauce and then use gluten free tortilla warps.

Try these Delicious Recipes options:

  • Baked Caesar Chicken
  • Healthy Pecan Pie Bars
  • Vegan Spaghetti with Chickpeas
  • Creamy Golden Rice with Spiced Chickpeas
  • Vegan Mexican Quinoa Salad
  • Tomato and Roasted Mediterranean Vegetable Risotto

Asian Peanut Chicken Wrap

Magdalena
All these chicken wraps with peanut sauce are such a simple and healthful lunch. Tortillas filled with chicken, peanuts and crunch coleslaw using a spicy, tangy peanut sauce. Don't hesitate to swap shop bought sauce to make them easier.
Print Recipe
Prep Time 15 minutes mins
Total Time 15 minutes mins
Cuisine Asian
Servings 6 wraps
Calories 648 kcal

Ingredients
  

For the Chicken Wraps

  • 6 large tortillas
  • 2 cooked chicken-breasts chopped or sliced
  • 1 cup shredded carrots
  • ¼ cup chopped fresh-cilantro
  • ⅓ cup roasted peanuts
  • 3 cups coleslaw mix

For the Peanut Sauce

  • 3 tbsp unseasoned rice-vinegar
  • ¼ cup honey
  • ¼ cup peanut-butter
  • 1 tsp sesame oil
  • 1 tbsp soy sauce
  • 1 large garlic clove minced
  • ¼ – ½ tsp crushed red-pepper-flakes
  • 1 tbsp grated fresh-ginger
  • ¼ cup olive-oil (or vegetable oil)
  • ½ tsp pepper
  • ¼ tsp salt

Instructions
 

  • In a medium-bowl, whisk together the peanut-sauce ingredients.
  • In a different bowl, then add the carrots, cabbage, peanuts and cilantro. Pour the sauce over the mix and stir. Let’s sit while you prepare the chicken and tortillas.
  • Heat the tortillas for 10minutes in the microwave to make them easier to use.
  • Split the chicken and coleslaw between every tortilla.
  • Roll tightly, securing with toothpicks if needed.

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Keto Cajun Chicken and Sausage

Hibachi Chicken with Vegetables and Fried Rice

Instant Pot Chicken Fried Rice

Delicious Baked Caesar Chicken

Best Grilled Bruschetta Chicken

Crispy Zucchini Fries

Filed Under: Chicken Recipes, Side Dish Recipes

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