Description
A simple wrap with all the peanut flavor, tender chicken and crunchy veggies you could want.
Ingredients
Scale
- 1 heaping cup roasted/cooked chicken, shredded
- 2 tablespoons fresh cilantro, roughly chopped
- 2 tablespoons roasted peanuts, roughly chopped
- 2 cups shredded iceberg lettuce or green cabbage
- assorted bell peppers, sliced (about 1 cup)
- 2 large handfuls fresh arugula
- gluten free wraps
- sriracha hot sauce, optional
Peanut Sauce
- 1/2 high quality peanut butter
- 2 tablespoons coconut aminos (or tamari or low sodium soy sauce)
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, minced finely
- 1 tablespoon lime juice
- 1 teaspoon (or more) sriracha hot sauce
- 2 garlic cloves, minced
- 2–4 tablespoons hot water, as needed
Blend all ingredients together in a small blender or by using a hand immersion blender. Start with 2 tablespoons hot water, and add more to get the desired consistancy.
Instructions
- In a mixing bowl, combine the chicken, cilantro, peanuts, iceberg lettuce and 2-3 tablespoons of the peanut sauce. Toss together – I like using tongs to fully coat the chicken and lettuce. Add more sauce to your liking.
- To assemble the wraps, lay the sliced peppers down the center of the wrap and top with a small handful of arugula. Spoon some of the chicken mixture on top.
- Starting from one side of the wrap, carefully roll it up tightly until it is closed and you have reached the other side of the wrap. Tuck the folded side underneath – so that its facing the plate or cutting board. Slice in half and serve with more peanut sauce and sriracha hot sauce.
Notes
This recipe makes 3 wraps
For the bell peppers, I had lunch box peppers (so the smaller ones). I used 5 of them in assorted colors.
I recommend using a high quality peanut butter – just peanuts and salt – no added sugar.
- Prep Time: 5
- Cook Time: 10
- Category: chicken
- Method: oven
- Cuisine: lunch