Peanut Chicken Wraps

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Prep Time: 15 minutes

Servings: Wraps

Calories: 475kcal

Author: Meghan McMorrow | Fox and Briar

Ingredients

For the Peanut Sauce

1/2 cup peanut butter natural, unsweetened
2 Tablespoons Low Sodium Soy Sauce
1 Tablespoon unseasoned rice vinegar
2 Tablespoons brown sugar
2 teaspoons chili garlic sauce more or less to taste
1 Tablespoon lime juice
3 cloves garlic pressed or grated
1 Tablespoon ginger root grated
2-4 Tablespoons warm water

For the Wraps

4 Tortillas burrito sized
2 cups cooked chicken
2 carrots peeled and grated
2 cups purple cabbage shredded
2 cups baby spinach
1 red bell pepper thinly sliced

Instructions

Whisk together ingredients for peanut sauce, set aside.
To assemble wraps, evenly divide spinach, grated carrots, cabbage, bell pepper and chicken in the center of the tortillas.
Drizzle 2-4 tablespoons of peanut sauce (or as much as you want!) on top. Fold in both ends of the tortilla, then tightly roll into a wrap. Cut in half before serving if desired.

Notes

Extra peanut sauce can be stored in the fridge in a sealed container for up to a week.

Nutrition

Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.

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