Thai Peanut Sauce Chicken Wraps

It’s a WRAP for 2020! This week’s theme is end of year requests and a fresh start to 2021! This wrap is the perfect start to the new year. Meal tip: If you’re cooking chicken, double the amount and save half in the fridge for a yummy soup I’ll be sharing tomorrow.

Ingredients

  • 3 cups shredded cabbage
  • 1/4 cup fresh cilantro, chopped
  • 1 cup shredded carrots
  • 1/4 cup Thai Peanut Sauce, additional for dipping
  • 12-16 oz chicken, sliced
  • 4 8-10-inch tortillas
  • 1/2 avocado, thinly sliced
  • 1/4 cup roasted peanuts
  • jalapeño slices, optional
  • Recipe

    For the chicken, you can use rotisserie, deli shaved chicken, or homemade chicken. For the air fryer version as shown, salt, pepper, season, and brush with olive oil on both sides. Cook at 380ºF 20-25 minutes or until it reaches an internal temperature of 165ºF. Meanwhile, to a medium bowl, combine cabbage, cilantro, carrots, and 1/4 cup of the sauce. Mix until coated well, and set aside. Lay out the tortillas and evenly disperse the avocado, cabbage mixture, peanuts, and chicken. Tightly roll and serve with additional peanut sauce.

    Approximate Nutrition Information for 1 wrap (makes 4): 380 calories, 14.5g fat, 28g carbs, 36.5g protein

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    It’s a WRAP for 2020! This week’s theme is end of year requests and a fresh start to 2021! This wrap is the perfect start to the new year. Meal tip: If you’re cooking chicken, double the amount and save half in the fridge for a yummy soup I’ll be sharing tomorrow.