Hi friends, Katie here… these Crunchy Asian Chicken Wraps have become one of our family favorites around here the past few months! It is a recipe that is pretty fast and easy (what everyone wants, right?!). It is especially quick if you prep the peanut sauce and/or the cooked chicken in advance.
I will often whip it together quickly before heading out the door for work and then it is all ready to rock when I get home from and I’m ready to make dinner.I have used both shredded rotisserie chicken and baked/chopped chicken breasts for this recipe and both work great! So you can use whatever you have on hand or is easier for you.
You can make it low carb too!
If you are someone who tries to eat low carb or are gluten free, no need to worry! You can easily make this recipe work by turning it into a salad as well. Instead of piling the ingredients on a flour tortilla, put them on a bed of mixed greens! Easy peasy! I love using our fresh cilantro from the garden for this recipe and the dry roasted peanuts give it a good crunch! Did you know that cilantro (and most herbs) are super healthy for you? Read this article to learn more about its benefits. If you or someone in your family doesn’t do peanuts, you could easily swap out another nut or sunflower seeds as well.
Melissa and I are so excited about our June ‘Cook With Us’ challenge that we are running this week! So many of you are on a roll and making our recipes. It makes us so happy to see! One of our goals has always been and always will be, getting you ladies in the kitchen!! If you are looking for more recipe ideas, here are some more.
We are by no means master chefs, but we do know a thing or two about getting good and healthy food on the table all while managing motherhood and full-time jobs. We just love sharing our recipes with all of you, as well as our tips and tricks!
Ok, without further ado, here is recipe for our Crunchy Asian Chicken Wraps. We hope you enjoy them as much as we do!
Crunchy Asian Chicken Wraps
Ingredients
FOR THE WRAPS
- 3 cups rotisserie chicken or baked chicken breasts shredded or chopped into bite-sized pieces
- 3 cups bagged coleslaw mix (shredded cabbage & carrots)
- chopped cilantro
- dry roasted peanuts
- avocado
- 6 large flour tortillas
FOR THE PEANUT SAUCE
- 1/4 cup honey
- 1/4 cup olive oil
- 1/4 cup peanut butter (I use natural)
- 3 Tbsp rice vinegar
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp pepper
- 1/4 tsp salt
- 1/4 tsp crushed red pepper flakes
- 1 Tbsp fresh ginger – grated
- 1 garlic clove – minced
Instructions
- Mix together all peanut sauce ingredients
- Mix peanut sauce with chopped chicken
- Assemble wraps: Chicken, slaw, cilantro, peanuts, a slice on avocado
- Roll up Wraps, spray with cooking spray or avocado oil spray and set aside
- Heat a griddle or skillet and toast all sides of the wrap until they are toasty and brown.
- Cut wraps in half and enjoy!
