• Tracy Davies

Peanut Chicken & Kale Slaw Wraps



These peanut chicken & kale slaw wraps are a quick, easy, and healthy lunch recipe. Soft wholegrain wraps are filled with roast chicken, crunchy kale slaw, avocado, peanuts, and the slightly spicy, homemade peanut sauce - perfect for weekly on-the-go meals!



Ingredients


To make the peanut sauce:

  • 1/4 cup honey

  • 1/4 cup olive oil

  • 1/4 cup peanut butter

  • 3 Tablespoons rice wine vinegar

  • 1 Tablespoon dark soy sauce

  • 1Tablespoon grated fresh ginger

  • 1 teaspoon sesame oil

  • 1 garlic clove, minced

  • 1/2 teaspoon pepper

  • 1/4 teaspoon salt

  • 1/2 teaspoon crushed red pepper flakes


To make the chicken wraps:

  • 3 cups kale slaw mix

  • 1/2 cup chopped fresh corriander

  • 1/3 cup roasted unsalted peanuts

  • 1 avocado, sliced

  • 3 roasted chicken breasts, chopped

  • 6 large wholegrain wraps


Directions

  1. In a medium saucepan, whisk together all of the peanut sauce ingredients.

  2. Heat over a low heat, mixing continuously until well combined and hot. Set aside.

  3. In a large mixing bowl, add the slaw, corriander, and peanuts. Pour enough of the sauce over the mixture to coat and stir to combine. Set aside.

  4. Divide the chicken, avocado, and slaw mixture evenly between each wrap.

  5. Roll tightly, and cut in half. Serve with a small bowl of peanut sauce for dipping. Enjoy!

  6. Leftover peanut sauce can be stored in an airtight container in the fridge for up to a week, or frozen for up to a month.



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