Peanut Chicken Salad Wraps
These flavorful Peanut Chicken Salad Wraps combine tender chicken, crisp vegetables, and a rich, zesty peanut-lime sauce, all wrapped in soft flour tortillas. A refreshing, protein-packed meal perfect for lunch or dinner.
Servings
Ingredients
- 1½ tablespoons granulated sugar
- 1 tablespoon freshly minced ginger peeled
- 3 tablespoons freshly squeezed lime juice
- 1 tablespoon soy sauce
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground red pepper
- 1 garlic clove finely minced
- ¼ cup crunchy peanut butter
- 2 tablespoons water
- 3 tablespoons finely chopped fresh cilantro
- 1 cup cucumber peeled, seeded, and finely chopped
- ¾ cup red bell pepper finely chopped
- 1 teaspoon peanut oil
- 6 boneless skinless chicken breast halves (4 oz each), cut into bite-sized pieces
- ½ teaspoon crushed red pepper flakes
- 8 flour tortillas 8-inch
- 4 cups chopped romaine lettuce
Instructions
Prepare the Peanut Sauce:
- In a large mixing bowl, combine the granulated sugar, minced ginger, lime juice, soy sauce, sea salt, ground red pepper, and garlic. Whisk until the sugar dissolves. Add the crunchy peanut butter and water, whisking until the mixture is smooth and emulsified. Stir in the chopped cilantro, cucumber, and red bell pepper. Set aside.
Cook the Chicken:
- In a large skillet or wok, heat the peanut oil over medium-high heat. Sprinkle the chicken pieces with the crushed red pepper flakes. Add the chicken to the pan and sauté until the meat is fully cooked and lightly browned, approximately 6–8 minutes. Remove from heat and stir the cooked chicken into the peanut sauce mixture until evenly coated.
Assemble the Wraps:
- Warm the flour tortillas according to the package instructions. Lay each tortilla flat and spoon approximately ½ cup of the chicken mixture onto the center of each one. Top with about ½ cup of chopped romaine lettuce. Roll each tortilla tightly to form a wrap.
Serve:
- Serve immediately while warm, or wrap in parchment paper or foil for later consumption.
Notes
To make this recipe gluten-free, simply replace the flour tortillas with certified gluten-free tortillas (such as corn or gluten-free wraps). Additionally, ensure that the soy sauce used is labeled gluten-free, or substitute with tamari or coconut aminos.