Ingredients
Scale
For the Spicy Peanut Sauce:
- 1/4 cup creamy peanut butter
- 2 heaping tablespoons Greek yogurt
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 4 teaspoons rice vinegar
- 2 teaspoons sriracha (dial it back if you want less heat)
- 2 teaspoons fresh lime juice
- 2–3 tablespoons water (add more if the sauce needs thinning)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
For the Wraps:
- 3 cups cooked and diced chicken (from about 3 large breasts or 1 pound; use rotisserie for ease)
- 4 large whole-grain tortillas (gluten-free ones if that’s your thing)
- 6 cups loosely packed fresh spinach leaves
- 4 green onions, thinly sliced
- 2 medium carrots, ribboned with a peeler
- 1 cup loosely packed fresh cilantro leaves
Instructions
- In a large mixing bowl, add the peanut butter, Greek yogurt, soy sauce, honey, rice vinegar, sriracha, lime juice, water, smoked paprika, garlic powder, and onion powder. Whisk everything until it forms a smooth sauce. If it’s too thick to pour, mix in extra water, one tablespoon at a time. Taste and add salt and pepper until it suits you – I go for a good peppery bite.
- Toss the diced chicken into the bowl with the sauce. Stir well so every piece gets covered evenly. You could skip this and drizzle the sauce later when the wraps are built, if you prefer the chicken plain inside.
- Lay out the four tortillas on a flat surface, like your counter.
- Divide the spinach leaves across the tortillas, spreading them evenly in the center to form a base layer.
- Add the carrot ribbons and saucy chicken mixture next, placing them in a strip down the middle of each tortilla.
- Sprinkle the sliced green onions and cilantro leaves evenly over the top of the fillings on all wraps.
- Fold and roll each tortilla tightly: bring the bottom edge over the fillings, tuck in the sides, and roll up from the bottom. Slice each wrap in half diagonally.
- Secure each half with a toothpick to keep it from coming apart. Serve them up fresh.
Notes
- Warm the tortillas slightly in the microwave for 10 seconds to make them more pliable and less likely to tear.
- Stir natural peanut butter thoroughly before using to avoid oil separation in the sauce.
- Make carrot ribbons ahead and soak in ice water to stay extra crisp.
- Taste the sauce as you go – add honey if it’s too tangy or more sriracha for heat.
- Overlap the fillings slightly but don’t pile too high; it helps with tight rolling.
- Store extra sauce separately to keep wraps from getting soggy if prepping ahead.
- Use fresh lime juice over bottled for brighter flavor in the mix.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Wraps
- Method: stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 wrap
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg