Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup peanut butter (smooth or crunchy)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1/2 red bell pepper, thinly sliced
- 1/2 cup shredded carrots
- 1/2 cup chopped cilantro
- 8 large flour tortillas or rice paper wrappers
Instructions
- Step 1: In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic until smooth.
- Step 2: Heat a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Stir occasionally to prevent sticking.
- Step 3: Add the red bell pepper and carrots to the skillet with the chicken and cook for another 2-3 minutes, until slightly softened.
- Step 4: Pour the peanut sauce over the chicken and vegetables in the skillet. Stir to coat everything evenly and heat through for about 1 minute.
- Step 5: Remove from heat and stir in the chopped cilantro.
- Step 6: Warm the tortillas according to package directions. Fill each tortilla with the chicken and peanut sauce mixture. Fold and serve immediately.
Notes
- Store leftover wraps in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave or skillet to avoid drying out the chicken and tortillas.
- Serve with a side of steamed rice and a vibrant slaw for a complete and satisfying meal.
- For extra crunch, add some chopped peanuts or toasted sesame seeds to the sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American