Asian Chicken Wraps with Thai Peanut Sauce

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For the Sauce

  • 1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon Sriracha or similar spicy chili sauce
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon fresh lime juice

For the Chicken Wraps

  • 1 lb Redbird All Natural Chicken Tenders
  • 1 tablespoon canola or grapeseed oil, divided
  • 1/2 cup shredded carrots
  • 1/2 cup finely chopped green onions
  • 1/4 cup dry roasted salted peanuts, chopped
  • Chopped fresh cilantro
  • 4 whole wheat tortillas



  1. In a small bowl, stir together all of the sauce ingredients: peanut butter, soy sauce, honey, Sriracha, ginger, and lime. Set aside.
  2. Cut the chicken into bite-sized pieces. Heat half of the oil in a large, non-stick skillet over medium high. Once the oil is shimmering, add the chicken (be careful as the oil may splatter), and sauté the chicken until fully cooked, about 2-3 minutes per side. Transfer to a bowl and blot away any excess oil. To the bowl, add 1/4 cup of the peanut sauce, then toss to coat the chicken. Reserve the rest of the sauce for serving.
  3. To the same skillet in which you cooked the chicken, add the remaining oil and let warm for 30 seconds. Add the broccoli slaw, edamame, carrots, and half of the green onions and sauté until crisp-tender, about 2 minutes. Remove from heat.
  4. To assemble wraps, spread a spoonful of the reserved sauce on each tortilla. Top with the chicken, vegetables, chopped peanuts, remaining green onions, and fresh cilantro. Wrap and enjoy warm or at room temperature.
Nutrition Facts
Servings 4.0
calories 526
Total Fat 17 g 26 %
Saturated Fat 4 g 19 %
Monounsaturated Fat 6 g
Polyunsaturated Fat 5 g
Trans Fat 0 g
Cholesterol 68 mg 23 %
Sodium 1333 mg 56 %
Potassium 220 mg 6 %
Total Carbohydrate 55 g 18 %
Dietary Fiber 5 g 19 %
Sugars 14 g
Protein 39 g 78 %
Vitamin A 54 %
Vitamin C 7 %
Calcium 13 %
Iron 19 %