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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
Total Time 15 minutes
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.