Shredded chicken, fresh veggies, and creamy peanut sauce wrapped in soft tortillas for a light, zesty dish.
# Components:
→ Chicken
01 - 2 cups cooked chicken breast, shredded
→ Vegetables
02 - 1 cup shredded carrots
03 - 1 cup red bell pepper, thinly sliced
04 - 1 cup cucumber, julienned
05 - 2 cups napa cabbage or romaine lettuce, shredded
06 - 2 scallions, thinly sliced
→ Peanut Sauce
07 - 1/3 cup creamy peanut butter
08 - 2 tablespoons soy sauce
09 - 1 tablespoon fresh lime juice
10 - 1 tablespoon honey or maple syrup
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon sesame oil
13 - 1 teaspoon grated fresh ginger
14 - 1 clove garlic, minced
15 - 2–3 tablespoons warm water
→ Assembly
16 - 4 large flour tortillas or wraps
17 - 1/4 cup fresh cilantro leaves (optional)
18 - 1/4 cup chopped roasted peanuts (optional)
# Preparation Steps:
01 - In a medium bowl, whisk together peanut butter, soy sauce, lime juice, honey, rice vinegar, sesame oil, ginger, garlic, and 2 tablespoons of warm water. Add more water, 1 tablespoon at a time, as needed to achieve a smooth, pourable consistency for the sauce.
02 - In a large bowl, combine the shredded chicken, shredded carrots, thinly sliced red bell pepper, julienned cucumber, shredded napa cabbage or romaine lettuce, and sliced scallions. Pour approximately two-thirds of the prepared peanut sauce over this mixture and toss gently to ensure all the ingredients are evenly coated.
03 - Gently warm the large flour tortillas or wraps to enhance their pliability for easier rolling.
04 - Spoon a generous portion of the chicken and vegetable filling into the center of each warmed tortilla. Drizzle additional peanut sauce over the filling. If desired, sprinkle with fresh cilantro leaves and chopped roasted peanuts.
05 - Fold in the sides of each tortilla over the filling, then roll up tightly from the bottom to create secure wraps.
06 - Slice the assembled wraps in half and serve immediately.
