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An Asian Chicken Wraps with Thai Peanut Sauce cut in half on a plate with peanuts

Asian Chicken Wraps

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Healthy Asian chicken wraps with Thai peanut sauce are an easy 30-minute meal loaded with tender chicken, crunchy broccoli slaw, and edamame.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 4 wraps
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Ingredients
  

For the Sauce:

  • ⅓ cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon Sriracha or similar spicy chili sauce
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon fresh lime juice

For the Chicken Wraps:

  • 1 pound boneless, skinless chicken breasts about 2 medium breasts
  • 1 tablespoon canola oil or grapeseed oil, divided
  • 2 cups broccoli slaw
  • 1 cup shelled edamame thawed if frozen
  • ½ cup shredded carrots
  • ½ cup finely chopped green onions
  • ¼ cup dry roasted salted peanuts chopped
  • Chopped fresh cilantro to taste
  • 4 whole wheat tortillas

Instructions
 

  • In a small bowl, stir together all of the sauce ingredients: peanut butter, soy sauce, honey, Sriracha, ginger, and lime. Set aside.
    Mixing Thai peanut sauce for chicken in a bowl
  • Cut the chicken into bite-sized pieces. Heat half of the oil in a large, non-stick skillet over medium-high. Once the oil is shimmering, add the chicken (be careful as the oil may splatter), and sauté the chicken until fully cooked, about 2-3 minutes per side.
    Sautéing chicken pieces in a skillet
  • Transfer to a bowl and blot away any excess oil. To the bowl, add 1/4 cup of the peanut sauce, then toss to coat the chicken. Reserve the rest of the sauce for serving.
    Tossing cooked chicken in a homemade thai peanut sauce for asian chicken wraps
  • To the same skillet in which you cooked the chicken, add the remaining oil and let warm for 30 seconds. Add the broccoli slaw, edamame, carrots, and half of the green onions and sauté until crisp-tender, about 2 minutes. Remove from heat.
    Tossing together carrots, edamame and Asian veggies in a large bowl
  • To assemble wraps, spread a spoonful of the reserved sauce on each tortilla.
    a whole wheat tortilla spread with Thai peanut sauce
  • Top with the chicken, vegetables, chopped peanuts, remaining green onions, and fresh cilantro. Wrap and enjoy warm or at room temperature.
    an Thai chicken wrap being assembled with crunchy vegetables and peanut sauce

Notes

  • TO STORE: The prepared filling can be prepared up to 1 day in advance and stored in an airtight container in the refrigerator. Assembled wraps can be made up to 4 hours in advance and stored in the refrigerator (or your lunch box) until ready to serve.
  • TO FREEZE: I do not recommend freezing assembled Asian chicken wraps or prepared filling as the vegetables will become soggy once thawed and lose their crunch.

Nutrition

Serving: 1of 4Calories: 586kcalCarbohydrates: 47gProtein: 43gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 73mgPotassium: 1109mgFiber: 8gSugar: 15gVitamin A: 3065IUVitamin C: 63mgCalcium: 175mgIron: 4mg
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