Thai Chicken Wrap with Spicy Peanut Sauce

Name: Thai Chicken Wrap with Spicy Peanut Sauce
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 3 tablespoons low sodium soy sauce; 3 tablespoons vegetable oil; 1 tablespoon Grill seasoning; 18 oz boneless; 1/2 seedless cucumber; 2 cups fresh bean sprouts; 1 cup shredded carrots; 3 green onions; 12 leaves basil; 1 tablespoon sesame seeds; 2 teaspoons sugar; 3 tablespoons rice wine vinegar; salt; 1/4 cup chunky peanut butter; 1/4 teaspoon cayenne pepper; 4 12-inch flour tortillas

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Prep Time
10 mins
Total Time
10 mins
Servings
4 servings
Calories
531 kcal
Course
Main Course
Cuisine
Asian

Thai Chicken Wrap with Spicy Peanut Sauce

Heidi Pena

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Perfect for lunch or dinner, these Thai Chicken Wraps with Spicy Peanut Sauce are packed with veggies and are full of flavor. The spicy peanut sauce takes them to a whole new level!

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Ingredients

Servings

3 tablespoons low sodium soy sauce divided
3 tablespoons vegetable oil divided
1 tablespoon Grill seasoning
18 oz boneless skinless chicken breasts
1/2 seedless cucumber peeled, halved lengthwise and thinly sliced at an angle
2 cups fresh bean sprouts
1 cup shredded carrots
3 green onions sliced
12 leaves basil chopped or torn
1 tablespoon sesame seeds
2 teaspoons sugar
3 tablespoons rice wine vinegar divided
salt
1/4 cup chunky peanut butter
1/4 teaspoon cayenne pepper
4 12-inch flour tortillas

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Instructions

In a medium bowl, combine 1 tablespoon of the soy sauce, 1 tablespoon of the vegetable oil, and the tablespoon of grill seasoning. Add the chicken and toss to coat.
Preheat a grill pan or a grill and grill the chicken until cooked through. Remove and allow to cool.
In another bowl, combine the cucumber, sprouts, carrots, green onions, basil and sesame seeds. Sprinkle the sugar over as well as 2 tablespoons of the rice wine vinegar. Toss to coat, then season to taste with salt.
In a small bowl, whisk together the peanut butter, remaining 2 tablespoons of soy sauce, remaining tablespoon of rice wine vinegar and the cayenne pepper. Stream in the remaining 2 tablespoons of vegetable oil and whisk until combined.
Slice the chicken on an angle into strips.
In a hot skillet, heat the tortillas for 15 seconds on each side. Pile the 1/4 of the vegetable mixture on the center of each tortillas, followed by 1/4 of the chicken. Drizzle the peanut sauce over before folding the tortilla and serving.

Notes

Slightly adapted from 30 minutes meals
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Show Details

Serving 1wrap Calories 531kcal (27%) Carbohydrates 38g (13%) Protein 40g (80%) Fat 25g (38%) Saturated Fat 3g (15%) Polyunsaturated Fat 9g Trans Fat 0g Cholesterol 73mg (24%) Sodium 1271mg (53%) Fiber 5g (20%) Sugar 9g (18%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 531 kcal

% Daily Value*

Serving	1wrap
Calories	531kcal	27%
Carbohydrates	38g	13%
Protein	40g	80%
Fat	25g	38%
Saturated Fat	3g	15%
Polyunsaturated Fat	9g	53%
Trans Fat	0g	0%
Cholesterol	73mg	24%
Sodium	1271mg	53%
Fiber	5g	20%
Sugar	9g	18%