Thai Peanut Chicken Wrap

🛒 Ingredients

• Cooked Chicken Breast, shredded 100 g · 165 kcal
• Large Flour Tortilla 60 g · 180 kcal
• Green Cabbage, shredded 50 g · 12 kcal
• Carrot, julienned 30 g · 12 kcal
• Red Bell Pepper, thinly sliced 30 g · 9 kcal
• Fresh Cilantro, chopped 5 g · 1 kcal
• Creamy Peanut Butter 32 g · 190 kcal
• Light Soy Sauce 15 g · 8 kcal
• Fresh Lime Juice 15 g · 4 kcal
• Honey 7 g · 21 kcal
• Rice Vinegar 5 g · 1 kcal
• Fresh Ginger, grated 2 g · 2 kcal
• Garlic, minced 2 g · 3 kcal
• Sriracha Hot Chili Sauce 1 g · 1 kcal
• Sesame Oil 5 g · 45 kcal
• Water 15 g · 0 kcal

👨‍🍳 Instructions

1. First, prepare the peanut sauce: In a small bowl, whisk together the creamy peanut butter, light soy sauce, fresh lime juice, honey, rice vinegar, grated fresh ginger, minced garlic, Sriracha hot chili sauce, sesame oil, and water until smooth. Adjust consistency with more water if needed.
2. Warm the large flour tortilla lightly in a pan or microwave for flexibility. Spread a generous layer of the peanut sauce evenly over the warm tortilla, leaving a small border.
3. Arrange the shredded cooked chicken breast over the sauce. Top with shredded green cabbage, julienned carrot, thinly sliced red bell pepper, and chopped fresh cilantro.
4. Carefully fold in the sides of the tortilla, then tightly roll it up from the bottom. Slice the wrap in half diagonally before serving immediately.