Asian Chicken Wraps
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
4 wraps
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Calories
586 kcal
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Course
Main Course
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Cuisine
Thai
Asian Chicken Wraps
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Healthy Asian chicken wraps with Thai peanut sauce are an easy 30-minute meal loaded with tender chicken, crunchy broccoli slaw, and edamame.
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Ingredients
For the Sauce:
- ⅓ cup peanut butter creamy
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sriracha or similar spicy chili sauce
- 1 tablespoon ginger fresh, minced
- 1 tablespoon lime juice fresh
For the Chicken Wraps:
- 1 pound chicken breast about 2 medium breasts, boneless, skinless
- 1 tablespoon canola oil or grapeseed oil, divided
- 2 cups broccoli slaw
- 1 cup edamame thawed if frozen, shelled
- ½ cup carrot shredded
- ½ cup green onion finely chopped
- ¼ cup peanut chopped, dry roasted, salted
- cilantro to taste, chopped, fresh
- 4 whole wheat tortillas
Instructions
- In a small bowl, stir together all of the sauce ingredients: peanut butter, soy sauce, honey, Sriracha, ginger, and lime. Set aside.
- Cut the chicken into bite-sized pieces. Heat half of the oil in a large, non-stick skillet over medium-high. Once the oil is shimmering, add the chicken (be careful as the oil may splatter), and sauté the chicken until fully cooked, about 2-3 minutes per side.
- Transfer to a bowl and blot away any excess oil. To the bowl, add 1/4 cup of the peanut sauce, then toss to coat the chicken. Reserve the rest of the sauce for serving.
- To the same skillet in which you cooked the chicken, add the remaining oil and let warm for 30 seconds. Add the broccoli slaw, edamame, carrots, and half of the green onions and sauté until crisp-tender, about 2 minutes. Remove from heat.
- To assemble wraps, spread a spoonful of the reserved sauce on each tortilla.
- Top with the chicken, vegetables, chopped peanuts, remaining green onions, and fresh cilantro. Wrap and enjoy warm or at room temperature.
Notes
- TO STORE: The prepared filling can be prepared up to 1 day in advance and stored in an airtight container in the refrigerator. Assembled wraps can be made up to 4 hours in advance and stored in the refrigerator (or your lunch box) until ready to serve.
- TO FREEZE: I do not recommend freezing assembled Asian chicken wraps or prepared filling as the vegetables will become soggy once thawed and lose their crunch.
Nutrition Information
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Serving
1of 4
Calories
586kcal
(29%)
Carbohydrates
47g
(16%)
Protein
43g
(86%)
Fat
27g
(42%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
11g
(55%)
Trans Fat
1g
(50%)
Cholesterol
73mg
(24%)
Potassium
1109mg
(24%)
Fiber
8g
(32%)
Sugar
15g
(30%)
Vitamin A
3065IU
(61%)
Vitamin C
63mg
(70%)
Calcium
175mg
(18%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4wraps
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 586kcal | 29% |
| Carbohydrates | 47g | 16% |
| Protein | 43g | 86% |
| Fat | 27g | 42% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Potassium | 1109mg | 24% |
| Fiber | 8g | 32% |
| Sugar | 15g | 30% |
| Vitamin A | 3065IU | 61% |
| Vitamin C | 63mg | 70% |
| Calcium | 175mg | 18% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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