Quick & Easy Creamy Thai Peanut Chicken Wraps for Busy Weeknights 🌯🥜✨
Ingredients:
2 cups / 300g Cooked Chicken, shredded or chopped
4 large Flour Tortillas or 8-12 large Lettuce Leaves (like Butter or Romaine)
1 cup / 100g Shredded Carrots
1 cup / 70g Shredded Red Cabbage
1/2 Red Bell Pepper, thinly sliced
1/4 cup / 10g Fresh Cilantro, chopped
For the Peanut Sauce:
1/2 cup / 128g Creamy Peanut Butter
1/4 cup / 60ml Water or light Coconut Milk (more if needed for consistency)
3 tbsp / 45ml Soy Sauce (use Tamari for Gluten-Free)
2 tbsp / 30ml Lime Juice
1 tbsp / 15ml Honey or Maple Syrup
1 tsp / 5g Grated Fresh Ginger
1 clove Garlic, minced
Directions:
1. Prepare the peanut sauce: In a medium bowl, whisk together the peanut butter, water (or coconut milk), soy sauce, lime juice, honey (or maple syrup), grated ginger, and minced garlic until smooth. Add more water or coconut milk, 1 tablespoon at a time, if needed to reach a desired drizzle consistency.
2. In a separate bowl, combine the cooked chicken with about half of the peanut sauce. Stir gently to coat the chicken evenly.
3. Warm the tortillas slightly if using, to make them more pliable.
4. Assemble the wraps: Lay out a tortilla or lettuce leaf. Spread a thin layer of the remaining peanut sauce down the center (optional, for extra flavor).
5. Layer the peanut chicken mixture, shredded carrots, shredded red cabbage, sliced bell pepper, and chopped cilantro onto the tortilla or lettuce leaf.
6. If using tortillas, fold in the sides and then tightly roll up from the bottom. If using lettuce wraps, simply fold or serve open-faced.
7. Slice tortilla wraps in half if desired and serve immediately.
Recipe Information:
Preparation Time: 20 min | Cooking Time: 0 min (if using pre-cooked chicken) | Total Time: 20 min | Calories per Serving: ~550 kcal (with tortilla) | Number of Servings: 4
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