Description
A rainbow of crisp veggies, chicken, roasted peanuts, fresh mint and cilantro are drizzled with a homemade peanut sauce and tucked into a whole grain wrap. They’re so incredibly tasty and couldn’t be more perfect for a satisfying, quick and easy throw together meal!
Ingredients
For the Peanut Sauce:
1/2 c. natural peanut butter
1 1/2 tsp. grated fresh ginger
1 clove garlic, grated
3 Tbsp. coconut aminos
1 Tbsp. brown rice vinegar
2 tsp. toasted sesame oil
2 tsp. maple syrup
1 tsp. sambal oelek
Juice of 1 lime
2–4 Tbsp. warm water
For the wraps:
4 c. sliced, chopped, or shredded cooked chicken breast
2 large carrots, shredded
2 c. thinly sliced collard greens
1 1/2 c. shredded red cabbage
1/4 c. cilantro leaves
1/4 c. mint leaves
1/4 c. crushed peanuts
4 large whole grain tortilla wraps
Instructions
- To make the peanut sauce, whisk together the peanut butter through lime juice in a small bowl. Depending on the consistency of your peanut butter, you may need to thin out the dressing with warm water. If so, start by whisking in two tablespoons and gradually adding more until it’s reached your desired consistency.
- To assemble the wraps, divide the cooked chicken, carrots, collard greens, red cabbage, cilantro, mint and peanuts between the tortilla wraps. Drizzle about a tablespoon of the peanut sauce over each wrap. Carefully fold in the sides as you roll your wrap until the ingredients are securely tucked inside. Secure with toothpick if needed. Serve with extra peanut sauce and enjoy!
Notes
The peanut sauce will keep in the fridge for up to one week. If it becomes too thick, thin with a little warm water.
Keywords: peanut sauce, chicken wrap, rainbow wrap, collard greens, easy recipe