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Magdalena

Asian Peanut Chicken Wrap

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
Total Time 15 minutes
Servings: 6 wraps
Cuisine: Asian
Calories: 648
Ingredients Method

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

Method
 

  1. In a medium-bowl, whisk together the peanut-sauce ingredients.
  2. 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.
  3. Heat the tortillas for 10minutes in the microwave to make them easier to use.
  4. Split the chicken and coleslaw between every tortilla.
  5. Roll tightly, securing with toothpicks if needed.