Wraps de pollo tailandés con cacahuete

Ingredientes

• 1.5 lbs boneless, skinless chicken breasts
• 1/2 cup creamy peanut butter
• 4 large flour tortillas
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 cup shredded red cabbage
• 1/2 English cucumber, thinly sliced
• Fresh cilantro for garnish
• 1/4 cup warm water (plus more if needed)
• 3 tbsp low-sodium soy sauce
• 2 tbsp fresh lime juice
• 1 tbsp honey (or maple syrup)
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tbsp fresh ginger (grated)
• 2 cloves garlic (minced)
• 1-2 tsp sriracha (or to your preferred spice level)
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper (freshly ground)
• 1/4 cup chopped peanuts (for garnish)

Preparación

1. 1

   Prepare the peanut sauce by whisking together peanut butter, warm water, soy sauce, lime juice, honey, rice vinegar, sesame oil, ginger, garlic, and sriracha until smooth.

2. 2

   In a skillet over medium heat, sauté seasoned chicken pieces in olive oil until golden brown and cooked through (7–10 minutes).

3. 3

   Assemble the wraps by spreading peanut sauce on each tortilla and topping with cooked chicken and desired vegetables.

4. 4

   Roll each tortilla tightly to enclose the filling and serve with extra peanut sauce on the side.