Description
A quick and budget-friendly recipe that transforms leftover roasted or rotisserie chicken into delicious wraps with a creamy, savory peanut sauce, crisp vegetables, and fresh cilantro.
Ingredients
Scale
- 2 cups shredded or diced leftover cooked chicken
- 2 tablespoons creamy or crunchy peanut butter
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1 to 2 teaspoons Sriracha or chili garlic sauce
- 1 clove minced garlic
- 1 teaspoon fresh grated ginger
- 1 to 2 tablespoons warm water
- 2 large flour tortillas (burrito-sized)
- 1 cup shredded green or purple cabbage
- 1 medium carrot, julienned or shredded
- A handful of chopped fresh cilantro
Instructions
- Shred the leftover chicken into bite-sized pieces. If the chicken is dry, add a splash of chicken broth or water to keep it moist.
- In a microwave-safe bowl, combine peanut butter, soy sauce, lime juice, Sriracha, minced garlic, and grated ginger. Microwave for 15-20 seconds to soften.
- Whisk or stir the sauce vigorously until smooth. Add warm water one tablespoon at a time until the sauce reaches a drizzle-able consistency. Taste and adjust seasoning if needed.
- Shred the cabbage and julienne the carrots. Toss them together in a bowl.
- In a mixing bowl, add the shredded chicken and pour about half of the peanut sauce over it. Toss to coat evenly, reserving the rest for drizzling.
- Warm the tortillas in a dry skillet for 15-20 seconds per side or microwave wrapped in a damp paper towel for 10 seconds to make them pliable.
- Lay a warm tortilla flat. Place a handful of cabbage and carrots in the center, followed by the sauced chicken.
- Drizzle with the remaining peanut sauce and sprinkle with fresh cilantro.
- Fold the bottom of the tortilla up over the filling, fold in the sides, and roll tightly away from you.
- Cut the wrap in half diagonally and serve immediately.
Notes
Always warm the tortillas before assembling to prevent cracking. Pat vegetables dry to avoid soggy wraps. For meal prep, store chicken and vegetables separately and assemble just before eating to maintain texture. The sauce can be adjusted for spice and thickness by adding more Sriracha or water respectively.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Cuisine: Thai
Nutrition
- Serving Size: 1 wrap per serving
- Calories: 475
- Sugar: 6
- Sodium: 680
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 35
- Fiber: 4
- Protein: 32
Keywords: Thai Peanut Chicken Wraps, leftover chicken recipes, quick lunch ideas, budget meals, healthy wraps, meal prep, zero waste cooking, high protein lunch