Ingredients for Asian Chicken Wrap
- 1 lb boneless, skinless chicken breasts
- 1 large bell pepper
- 2 cups shredded lettuce
- 1/4 cup peanut oil
- 2 tablespoons rice vinegar
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1/2 teaspoon red pepper flakes
- 1 tablespoon brown sugar
- 1 tablespoon grated fresh ginger
- 8-10 small flour tortillas (6-8 inches)
- salt and pepper to taste
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How to Make Asian Chicken Wrap
- Remove the skin from 1 lb boneless, skinless chicken breasts and discard.
- Shred the chicken meat into long, thin strips (no more than 1/4 inch wide) using two forks or your fingers.
- Place the shredded chicken in a large bowl.
- Seed and thinly slice 1 large bell pepper (any color) into long strips.
- Add the bell pepper strips and 2 cups shredded lettuce or cabbage to the bowl with the chicken.
- In a small bowl, whisk together 1/4 cup peanut oil, 2 tablespoons rice vinegar, 1/4 cup creamy peanut butter until smooth.
- Stir in 2 tablespoons soy sauce, 1/2 teaspoon red pepper flakes (or more, to taste), 1 tablespoon brown sugar, and 1 tablespoon grated fresh ginger.
- Pour the dressing over the chicken and vegetable mixture; stir to combine thoroughly.
- Season with salt and pepper to taste.
- Warm 8-10 small flour tortillas (6-8 inches) directly over a gas flame or in a dry skillet over medium heat for 15-30 seconds per side, or until warm and pliable.
- Divide the chicken mixture evenly among the tortillas, placing the filling in a wide strip slightly below the center.
- Fold over the sides of the filling, then fold up the bottom, and roll tightly to enclose the filling completely.
- Serve immediately or wrap tightly in plastic wrap and refrigerate for later. (Makes great leftovers!)
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
12g
Fat
38g
Carbs
6g
