Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1/2 cup creamy peanut butter
- 4 large flour tortillas
- 1 cup shredded carrots
- 1 red bell pepper
- 1 cup shredded red cabbage
- 1/2 English cucumber
- Fresh cilantro
- 1 tbsp olive oil
- 1/4 cup warm water
- 3 tbsp low-sodium soy sauce
- 2 tbsp fresh lime juice
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tbsp fresh ginger (grated)
- 2 cloves garlic (minced)
- 1–2 tsp sriracha
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped peanuts (for garnish)
Instructions
- Prepare the peanut sauce by whisking together peanut butter, warm water, soy sauce, lime juice, honey, rice vinegar, sesame oil, ginger, garlic, and sriracha in a mixing bowl until smooth.
- In a non-stick skillet over medium heat, warm olive oil. Season chicken pieces with salt and pepper and cook until golden brown (about 6–8 minutes). Remove from heat.
- On each tortilla, spread a generous amount of peanut sauce down the center. Top with cooked chicken and assorted vegetables (carrots, bell pepper, cabbage, cucumber, cilantro). Drizzle additional sauce if desired.
- Roll each tortilla tightly around the fillings and slice in half for easier eating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 6g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg