Ginger Peanut Chicken Wraps

Ginger Peanut Chicken Wraps.  This recipe can be altered to include ingredients that you favor.  I often add sugar snap peas, chopped water chestnuts, and bean sprouts.  No matter what you put in these wraps, you’ll love them!


  • 1 teaspoon olive oil
  • 6 (4-ounce) boneless chicken breasts
  • 1 cup chopped seeded peeled cucumber
  • 3/4 cup chopped red bell pepper
  • 1 1/2 tablespoons sugar
  • 1 tablespoon minced peeled fresh ginger
  • 3 tablespoons fresh lime juice
  • 1 tablespoon soy sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 garlic clove, crushed
  • 1/4 cup creamy peanut butter
  • 2 tablespoons water
  • 4 tablespoons chopped fresh cilantro
  • 8 (8-inch) flour tortillas
  • 4 cups shredded iceberg lettuce


  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Cut the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.
  • Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well.
  • Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.
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