Servings: 6 wraps (6 cups filling) 1x
Ingredients
For the Peanut Sauce:
- ½ cup natural peanut butter
- ¼ cup coconut aminos*
- Juice of 1 large lime (2-3 tablespoons lime juice)
- 1 tablespoon pure honey
- 1½ teaspoons toasted sesame oil
- 1 garlic clove, minced (may sub ½ teaspoon garlic powder)
- 1 teaspoon minced fresh ginger (may sub ½ teaspoon ground ginger)
- ½ teaspoon red pepper flakes, optional
- ¼ teaspoon fine sea salt
- Warm water, if needed
For the Wraps:
- 2 cups cooked shredded chicken
- 2 cups coleslaw mix
- 2 cups shredded carrots
- 2 oz thin rice noodles, cooked
- ½ cup chopped roasted peanuts
- ¼ cup chopped fresh cilantro
- 6 wraps of choice (such as 8-inch tortillas, spinach wraps, egg wraps, or lettuce leaves)
Instructions
- In a bowl or 2-cup glass measure, combine all of the peanut sauce ingredients. If the sauce is too thick to pour, stir in some warm water, 1 tablespoon at a time.
- Set aside ¼ cup of the sauce to use for dipping.
- Cut the cooked noodles into about 3-inch pieces (kitchen shears work well for this).
- In a separate bowl, combine the chicken, coleslaw mix, carrots, cooked rice noodles, roasted peanuts, and cilantro.
- Pour the remainder of the dressing (about ¾ cup) over the chicken mixture and toss until well mixed.
- Divide the mixture among 6 wraps and roll them up. Cut in half to serve.
- Serve with the reserved peanut sauce for dipping.
- Store leftover filling in an airtight container in the refrigerator for up to 5 days, or individually wrap or pack pre-made wraps in airtight containers and refrigerate for up to 3 days.
Notes
For gluten free, serve in a gluten-free wrap or serve as a salad without a wrap.
For peanut free, replace the peanut butter with almond butter, and replace the chopped roasted peanuts with chopped almonds.
* May substitute tamari or soy sauce for the coconut aminos. To do so, use 2 tablespoons tamari or soy sauce mixed with 2 tablespoons water to replace ¼ cup coconut aminos.
The nutrition for the filling without the wrap is as follows. Per 1 cup chicken-veggie-noodle filling: 278 calories, 15 g total fat (3 g sat fat), 645 g sodium, 22 g carb (3 g fiber, 9 g sugar), 15 g protein, 18 mg cholesterol
Nutrition Information
- Serving Size: 1 wrap with 1 cup filling and 2 tablespoons dipping sauce
- Calories: 424
- Fat: 18 g
- (Sat Fat: 3 g)
- Sodium: 993 mg
- Carbohydrate: 44 g
- (Fiber: 3 g
- Sugar: 9 g)
- Protein: 20 g
- Cholesterol: 18 mg