Thai Chicken Wrap

Ingredients

• 1¼ lb boneless, skinless chicken breasts
• 4 large whole wheat tortillas
• 1 cup shredded carrots
• ½ red bell pepper
• ½ cucumber
• 1 cup red cabbage
• ¼ cup fresh cilantro
• ½ cup creamy peanut butter
• 2 tbsp lime juice
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp ginger
• ½ tsp garlic powder
• 2 tbsp water
• 1 tbsp cooking oil

Steps

1. Slice chicken breasts into thin strips and season with salt and pepper.
2. Heat cooking oil in a skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
3. While chicken cooks, prepare the peanut sauce: In a small bowl, whisk together peanut butter, lime juice, soy sauce, honey, rice vinegar, ginger, garlic powder, and water until smooth.
4. Thinly slice the red bell pepper and cucumber. Shred the red cabbage and chop the cilantro.
5. To assemble the wraps, lay out each tortilla. Spread a generous amount of peanut sauce on each tortilla.
6. Divide the cooked chicken, shredded carrots, bell pepper, cucumber, red cabbage, and cilantro evenly among the tortillas.
7. Roll up each tortilla tightly to form a wrap. Serve immediately or refrigerate for later.