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Crunchy Rainbow Thai Peanut Chicken Wraps
Bright, fresh crunchy rainbow Thai peanut chicken wraps packed with veggies like red cabbage, carrot, spinach and red bell pepper. These easy Thai peanut chicken wraps are protein-packed and have a delicious, flavorful peanut dressing for drizzling and dipping. The perfect lunch that's easily made vegetarian or vegan!
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 312 kcal
Ingredients
- For the dressing:
- 1/4 cup creamy natural peanut butter
- 2 tablespoons coconut aminos or gluten free soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon freshly grated ginger
- 1 teaspoon honey, optional
- 2-3 tablespoons warm water, to thin dressing
- Optional: Few dashes of red pepper flakes OR a few dashes of hot sauce
- For the wraps:
- 2 large spinach tortillas (burrito size)
- 2 large carrots, shredded (or ¾ cup shredded carrot)
- 1 red bell pepper, julienned
- 3/4 cup shredded red cabbage
- 2 cups baby spinach
- ¼ cup diced fresh cilantro
- ¼ cup diced green onion
- 2 tablespoons chopped roasted peanuts
- 1 pound grilled or baked chicken breast, sliced or diced into pieces
Instructions
-
Make your dressing. In a small bowl mix together peanut butter, low sodium soy sauce, rice wine vinegar, ginger, honey and warm water until well combined and the consistency of a dressing. If you want it to be a little spicy, add in red pepper flakes or a little hot sauce. Set aside.
-
Now it’s time to make your wraps! Evenly divide carrots, red bell pepper, red cabbage, spinach, cilantro, green onion, peanuts and sliced chicken breast between two large spinach tortillas.
-
Drizzle ½ of your dressing into each wrap before rolling them up. Carefully tuck in the sides of each wrap as your roll until ingredients are secured inside. You can secure everything together with a toothpick before cutting in half. Serve with extra peanut sauce! Serves 4, 1/2 burrito per person. If you're really hungry you can eat the whole thing.
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Wrap in plastic wrap if you are serving later. Keeps well in the fridge for 3-4 days.
Recipe Notes
To make these vegetarian: use tofu or chickpeas instead of chicken.
You can also skip the wrap and enjoy this over more spinach.
Feel free to use smaller tortillas, you'll most likely get 4 wraps out of it instead of 2.
To store: wrap in plastic wrap or an airtight bag or container. Keeps well in the fridge for 3-4 days.
Nutrition Facts
Crunchy Rainbow Thai Peanut Chicken Wraps
Amount Per Serving (0.5 wrap)
Calories 312
Calories from Fat 107
% Daily Value*
Fat 11.9g18%
Carbohydrates 30.8g10%
Fiber 3.5g15%
Sugar 5.3g6%
Protein 20.2g40%
* Percent Daily Values are based on a 2000 calorie diet.