These high protein, veggie-packed wraps are so delicious and make for an easy weekend lunch or weeknight meal! The peanut dressing is packed with flavor and is made from all whole, real foods! This recipe is completely dairy-free and could easily be made vegan by swapping the chicken for chickpeas or tofu. Enjoy!
1/4 c creamy natural peanut butter (Check ingredients label to make sure sugar is not listed; should say "peanuts and salt" only.)
2 tbsp coconut aminos (found at Trader Joe's or on Amazon)
1 tbsp rice wine vinegar
1 tsp ginger
2-3 tbsp warm water (to thin dressing)
For the wraps:
2 tortillas (I use Ole Xtreme Wellness tortillas, found at most grocery stores; Siete is another great brand, found on Amazon)
3/4 c matchstick carrots
1 red bell pepper, sliced
2 c baby spinach
1/4 c fresh cilantro
1/4 c green onions, diced
6 oz chicken (I used rotisserie; you could grill or boil this)
Whisk all of the dressing ingredients together in a small bowl and set aside.
Divide the wrap ingredients evenly between the 2 wraps.
Drizzle the desired amount of dressing on each wrap and roll up, being sure to secure all of the ingredients inside the wrap.
Secure each wrap with a toothpick and cut in half.
Serve with extra peanut sauce immediately or wrap in plastic wrap and store in the fridge to save for later!
*Makes 2 servings.
475 calories; 23g Fat, 41g Carbs, 24g Protein
If you make a recipe from Fueled and Fit, make sure to post it and tag me (@fueledandfitwellness on Instagram) so I can see your creation!
Original recipe and photos adapted from: https://www.ambitiouskitchen.com/crunchy-rainbow-thai-peanut-chicken-wraps/