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15-Minute Peanut Chicken Wraps
When you need a fast meal that doesn't require turning on the stove, these peanut chicken wraps are the answer. Thinly sliced deli chicken pairs with crisp iceberg lettuce, shredded carrots, and fresh cilantro inside a soft flour tortilla. The real draw is the quick homemade sauce, whisked together from creamy peanut butter, teriyaki glaze, and a hint of brown sugar. They pack beautifully for work or school and hold up well in a lunchbox.
Ingredients
- 2 tablespoons creamy peanut butter
- 2 tablespoons teriyaki baste and glaze or stir-fry sauce
- 1 tablespoon packed brown sugar
- 1 tablespoon hot water
- 1 teaspoon sesame or vegetable oil
- 4 flour tortillas (8 to 10 inch)
- ½ lb thinly sliced roasted chicken or turkey breast (from deli)
- 1 ½ cups thinly sliced iceberg lettuce
- 1 ½ cups shredded carrots
- ½ cup chopped fresh cilantro
Instructions
- 1Whisk the peanut butter, teriyaki glaze, brown sugar, hot water, and sesame oil together in a small bowl until smooth. The hot water helps dissolve the sugar and thins the peanut butter into a spreadable sauce.
- 2Spread about 2 tablespoons of the peanut butter mixture evenly over each flour tortilla. Layer a quarter of the sliced chicken, a third of a cup of lettuce, a third of a cup of carrots, and 2 tablespoons of cilantro onto each one, then roll them up tightly.
Notes
- Shortcut: Substitute 3 cups of bagged broccoli slaw mix for the shredded lettuce and carrots to save prep time.
- Storage: Keep assembled wraps tightly wrapped in plastic wrap or foil in the fridge for up to 2 days.
- Swap: Use leftover roasted chicken or turkey instead of deli meat if you have it on hand.