Description
This Peanut Chicken Wrap is a flavorful and satisfying meal combining tender, spice-seasoned chicken with a creamy peanut sauce and fresh vegetables, all wrapped snugly in a soft flour tortilla. Perfect for a quick lunch or casual dinner, it balances savory, sweet, and tangy flavors with a delightful crunch from fresh carrots and cucumber.
Ingredients
Scale
Chicken and Seasonings
- 1 pound chicken breast, boneless and skinless
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
Peanut Sauce
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Wrap Fillings
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumber
- 1/4 cup chopped cilantro
- 4 large flour tortillas
Instructions
- Heat the skillet: Warm the olive oil in a large skillet over medium heat to prepare for cooking the chicken evenly and preventing sticking.
- Season chicken: Sprinkle garlic powder, onion powder, paprika, and cayenne pepper evenly over both sides of the chicken breasts to ensure flavorful bites.
- Cook chicken: Place the seasoned chicken breasts in the hot skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely browned.
- Rest chicken: Remove the cooked chicken from the skillet and let it sit for a few minutes, allowing the juices to redistribute for moistness.
- Slice chicken: After cooling slightly, cut the chicken into thin strips suitable for layering inside the wrap.
- Make peanut sauce: In a small bowl, whisk peanut butter, soy sauce, honey, rice vinegar, and sesame oil together until smooth and fully combined to create a creamy, tangy sauce.
- Prepare tortillas: Lay each flour tortilla flat on a clean surface to make spreading and filling easier.
- Spread sauce: Evenly coat each tortilla with a generous layer of the peanut sauce to add moisture and flavor throughout the wrap.
- Add chicken: Arrange the sliced chicken strips down the center of each tortilla to serve as the main protein component.
- Add veggies: Top the chicken with shredded carrots, sliced cucumber, and chopped cilantro for freshness, crunch, and a herbaceous note.
- Roll wraps: Fold the sides of each tortilla inward, then roll tightly from one end to the other to enclose all the ingredients securely.
- Serve: Enjoy the wraps immediately, or slice them in half for more manageable portions and easier eating.
Notes
- For a spicy kick, add a dash of sriracha to the peanut sauce.
- Use gluten-free tortillas to make the wraps gluten-free.
- The cooked chicken can be prepared in advance and refrigerated for quick assembly later.
- To make it lower calorie, use whole wheat or low-carb tortillas and reduce the peanut butter amount slightly.
- Leftover wraps can be wrapped in foil and stored in the fridge for up to 24 hours but are best eaten fresh.
