Ingredients
Scale
- 1/4 cup peanut butter
- 1/4 cup low-sodium soy sauce
- 2 Tbsp brown sugar or honey
- 2 Tbsp rice wine vinegar
- 2 cups cooked, shredded chicken
- 1 cup fresh vegetables (like bell peppers, carrots, and cucumbers)
- Tortilla wraps or lettuce leaves
Instructions
- In a bowl, whisk together peanut butter, soy sauce, brown sugar (or honey), and rice wine vinegar until smooth.
- In a separate bowl, combine the cooked chicken and veggies.
- Add the peanut sauce to the chicken and veggies, tossing to coat evenly.
- Lay out the tortilla wraps or lettuce leaves and fill with the Thai peanut chicken mixture.
- Roll up the wraps and serve immediately.
Notes
Serve fresh and warm or cold. Add chopped cilantro, lime wedges, or chopped peanuts on top. Assemble the wraps just before eating to keep them fresh.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: No Cooking
- Cuisine: Thai
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg