Description
Fresh, colorful wraps filled with juicy chicken, crisp vegetables, and creamy peanut sauce for a quick and satisfying meal. Perfect for lunch, dinner, or meal prep.
Ingredients
1 pound chicken tenders
2 tablespoons toasted sesame oil
Kosher salt, to taste
Ground black pepper, to taste
4 leaves Napa cabbage, chopped
1 carrot, julienned
1/2 red bell pepper, thinly sliced
4 medium radishes, thinly sliced
1/2 cup fresh cilantro, coarsely chopped
1 tablespoon tamari
1 tablespoon light olive oil
1 tablespoon rice vinegar
Peanut sauce, homemade or store-bought
8 gluten-free tortillas
Instructions
- Brush the chicken tenders with toasted sesame oil and season both sides with kosher salt and black pepper.
- Heat a grill pan or skillet over medium heat and cook the chicken for about 3 minutes per side until fully cooked to 165°F (74°C).
- In a large bowl, combine Napa cabbage, carrot, red bell pepper, radishes, and cilantro.
- Drizzle tamari, olive oil, and rice vinegar over the vegetables and toss well to coat evenly.
- Spread 1 to 2 tablespoons of peanut sauce in the center of each tortilla.
- Divide the vegetable mixture among the tortillas and top with sliced cooked chicken.
- Fold in the sides of each tortilla and roll tightly into wraps.
- Slice in half and serve with extra peanut sauce for dipping.
Notes
Use shredded rotisserie chicken to save time.
Substitute chicken with tofu or edamame for a vegetarian option.
Add cucumber, purple cabbage, or green onions for extra crunch.
Mix sriracha or chili garlic sauce into the peanut sauce for heat.
Store components separately to keep wraps fresh and prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Pan Cook
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 wrap
- Calories: 263 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
