Ingredients:
- 1.5 lb (680g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp (15ml) vegetable oil
- 1/2 tsp (2.5ml) garlic powder
- 1/4 tsp (1.25ml) salt
- 1/4 tsp (1.25ml) black pepper
- 1/2 cup (120ml) smooth peanut butter (natural, no sugar added is preferred)
- 1/4 cup (60ml) warm water
- 2 tbsp (30ml) soy sauce (low sodium)
- 2 tbsp (30ml) rice vinegar
- 1 tbsp (15ml) honey (or maple syrup for vegan)
- 1 tbsp (15ml) lime juice, freshly squeezed
- 1 tsp (5ml) sesame oil
- 1/2 tsp (2.5ml) grated fresh ginger
- 1/4 tsp (1.25ml) red pepper flakes (or more, to taste)
- 1 clove garlic, minced
- 4 large flour tortillas (about 10-12 inch/ 25-30cm diameter)
- 1 cup (100g) shredded carrots
- 1 cup (100g) shredded red cabbage
- 1/2 cup (50g) chopped fresh cilantro
- 1/4 cup (25g) chopped green onions
- 1/4 cup (25g) chopped peanuts (for garnish)
- Optional: Sriracha or chili garlic sauce (for extra kick)
Instructions:
- Cut chicken into bite-sized pieces. Season with garlic powder, salt, and pepper.
- Heat vegetable oil in a large skillet over medium-high heat. Sauté chicken until cooked through and lightly browned (internal temperature reaches 165°F/74°C). Set aside.
- In a small saucepan (or microwave-safe bowl), combine peanut butter, warm water, soy sauce, rice vinegar, honey, lime juice, sesame oil, ginger, red pepper flakes, and garlic.
- If using a saucepan, simmer over low heat, stirring constantly, until smooth and creamy (about 3-5 minutes). If using a microwave, heat in 30-second intervals, stirring in between, until smooth. Adjust consistency with more water if needed.
- Lay out a tortilla. Spread a generous amount of peanut sauce in the center.
- Layer chicken, carrots, red cabbage, cilantro, and green onions on top of the peanut sauce.
- Fold in the sides of the tortilla and then roll up tightly from the bottom.
- Sprinkle chopped peanuts on top of the wraps. Serve immediately or wrap in parchment paper for later.