Scale

🟡 For the Wrap:

2 cups cooked shredded chicken (rotisserie or grilled)

1 cup shredded carrots

1 cup shredded red cabbage

1/2 red bell pepper, thinly sliced

1/4 cup chopped cilantro

2 green onions, sliced

4 large flour tortillas or wraps

🟡 For the Thai Peanut Sauce:

1/4 cup creamy peanut butter

2 tbsp soy sauce

1 tbsp lime juice

1 tbsp honey or maple syrup

1 tsp sesame oil

1 clove garlic, minced

1–2 tbsp warm water (to thin)

Optional Toppings:

Chopped peanuts

Extra lime wedges

1. In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, garlic, and enough water to make a pourable sauce.

2. In a large bowl, combine chicken, carrots, cabbage, bell pepper, cilantro, and green onion.

3. Pour about half the peanut sauce over the mixture and toss until evenly coated.

4. Warm tortillas slightly to make them pliable.

5. Fill each tortilla with a generous amount of filling and roll tightly into a wrap.

6. Serve with extra peanut sauce on the side and garnish with chopped peanuts and lime wedges if desired.

Wraps can be made ahead—just keep the sauce separate until serving for best texture.

Add chopped lettuce, cucumber, or jalapeño for a twist.

Use tofu for a vegetarian version.

Keywords: thai peanut chicken wrap, healthy chicken wraps, easy peanut sauce wrap