Ingredients
- Boneless chicken (breast or thighs)
- Creamy peanut butter
- Soy sauce (low-sodium)
- Rice vinegar or lime juice
- Bell peppers
- Carrots
- Cucumbers
- Cilantro
- Mint
- Tortilla (or lettuce leaves/rice paper)
Instructions
- Season the chicken with salt and pepper. Cook until fully cooked. Let it rest and slice into thin strips.
- Combine ΒΌ cup of peanut butter with 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar or lime juice, and 1 tablespoon of water in a bowl. Whisk until smooth.
- Dice your vegetables into thin strips.
- Lay a tortilla flat and spread peanut sauce across the center. Place chicken on top, followed by veggies and herbs.
- Fold in the sides of the tortilla and roll from the bottom up. Wrap tightly.
- Slice in half and serve with extra peanut sauce for dipping.
Notes
For vegetarian options, substitute chicken with grilled tofu. Customize veggies based on preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Wrappping
- Cuisine: Thai
- Diet: Dairy-Free, Gluten-Free