Easy Thai Peanut Chicken Wraps
These Thai Peanut Chicken Wraps are loaded with fresh vegetables and a creamy peanut sauce for a quick and flavorful meal.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 4 cups shredded cabbage
- 1.5 cups shredded carrots about 5 large
- 1 red bell pepper thinly sliced
- 1 cup cooked shelled edamame
- 0.5 cup fresh chopped cilantro
- 0.5 cup green onions chopped
- 0.5 cup honey-roasted peanuts
- 1 cup wonton strips
- 5 Flatout Sea Salt and Black Pepper tortillas
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon minced garlic
- 0.25 cup peanut butter
- 0.5 teaspoon salt
- 0.5 teaspoon crushed red pepper flakes
Instructions
Instructions
- Mix cabbage, carrots, bell pepper, edamame, cilantro, green onions, and peanuts in a bowl.
- Drizzle rice vinegar over the mix, add soy sauce, lime juice, honey, garlic, peanut butter, salt, and red pepper flakes. Toss to combine.
- Lay out tortillas, place a generous amount of veggie mixture in the center.
- Top with wonton strips, fold sides in first, then roll tightly from the bottom.
- Cut each wrap in half diagonally.
- Serve with favorite dipping sauce.
Notes
Serve warm with sauce of choice. Wraps are best fresh but can be kept in the fridge for up to two days.