I love wraps and order them out a lot. Why? They’re easy. I came across a Thai Peanut Chicken Wrap recipe and figured it sounded easy enough, so I gave it a shot. It was DELICIOUS. I’ve adapted the original recipe to things I usually keep on hand or to make my life a little easier (don’t we all need to make things easier on ourselves right now????). You can find the original over at Simply Whisked. You can also buy peanut sauce in most stores and use in this recipe if you’re short on time.
For the chicken wraps:
- 3 cups coleslaw mix
- 1 cup shredded carrots (optional, add if your coleslaw mix doesn’t contain carrots or if you like extra carrots in your wraps)
- 1/4 cup chopped fresh cilantro
- 2 cooked chicken breasts, chopped or sliced (I bake a large pan of chicken breasts with olive oil, garlic powder, and pepper at the beginning of the week to use for recipes later, but any cooked chicken will do!)
- 6 large tortillas
For the peanut sauce:
- 1/4 cup honey
- 1/4 cup olive oil (or vegetable oil)
- 1/4 cup extra crunchy peanut butter (if you don’t happen to have extra crunchy on hand, you can add peanuts to the wraps to add extra peanut flavor and crunch)
- 3 tablespoons unseasoned rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/4–1/2 teaspoon crushed red pepper flakes
- 1 tablespoon grated fresh ginger
- 1 large garlic clove, minced
- In a medium bowl, whisk together the peanut sauce ingredients.
- In another bowl, add the cabbage, carrots, and cilantro (also add peanuts if you are using creamy peanut butter instead of extra crunchy). Pour the sauce over the mixture and stir. Let this sit while you prepare the tortillas and chicken.
- Heat up the tortillas for about 10 seconds in the microwave to make them easier to work with.
- Divide the chicken and coleslaw between each tortilla
- Roll tightly, securing with toothpicks if necessary.