Thai Peanut Chicken Wrap Recipe
A hearty wrap filled with vegan chicken, crisp vegetables, and creamy Thai peanut sauce wrapped tightly in a tortilla.
Ingredients
- Vegan chicken strips – 10 oz
- Tortilla wraps – 4 large
- Peanut butter – ½ cup
- Soy sauce – 2 tbsp
- Lime juice – 1 tbsp
- Maple syrup – 1 tbsp
- Garlic – 2 cloves minced
- Ginger – 1 tsp grated
- Red cabbage – 1 cup shredded
- Carrots – 1 cup julienned
- Red bell pepper – 1 thinly sliced
- Cucumber – ½ cup sliced
- Cilantro – ¼ cup chopped
- Olive oil – 1 tbsp
- Chili flakes – ½ tsp
Instructions
- Heat skillet with olive oil.
- Cook vegan chicken until golden.
- In bowl, whisk peanut butter, soy sauce, lime, maple, garlic, ginger, and chili flakes.
- Spread sauce onto tortillas.
- Layer cabbage, carrots, peppers, and cucumber.
- Add cooked vegan chicken.
- Sprinkle cilantro.
- Roll tortillas tightly.
- Slice diagonally.
- Serve immediately.
Notes
Nutritional Values (per serving)
- Calories: 410
- Total Fat: 16 g
- Saturated Fat: 3 g
- Carbohydrates: 47 g
- Fiber: 8 g
- Protein: 23 g
Vitamins & Minerals (per serving)
- Vitamin A: 22%
- Vitamin C: 28%
- Calcium: 10%
- Iron: 18%
- Magnesium: 14%
Additional Tips
- Add sliced jalapeños for extra kick.
- Use whole wheat tortillas for extra fiber.
- Double the sauce—it works as a dipping dream.