Oriental Chicken Wrap

5 from 5 votes

This Oriental Chicken Wrap is full of color, texture, and flavor. A spicy, creamy oriental peanut sauce covers juicy chicken tenderloins and all wrapped up with plenty of fresh veggies. It’s hearty and healthy too and ready in just 20 minutes.

Prep Time10

Cook Time10

Total Time20

Course: dinner, lunch, Main Course

Cuisine: Asian, oriental

Servings:

Calories: 364kcal

Author: Courtney Paige

Equipment

skillet
Knife
Cutting Board
Whisk
grater
Rubber Spatula
measuring cups / spoons

Ingredients

2 wraps Ole Spinach Wraps or other large tortilla
6 small chicken tenderloins
1 tbsp Trader Joe's Green Goddess seasoning
½ lime
½ avocado
½ cup broccoli slaw
6 baby carrots
¼ cup chopped green onions

For the Oriental Peanut Sauce

6 tbsp PB fit
6 tbsp water
½ tsp sriracha
2 tsp soy sauce
1 tbsp lime juice
½ tbsp Mike's Hot Honey
Pinch of red pepper flakes

Instructions

First, prepare the chicken. Heat a skillet to medium-high heat and spray with spray grease.
Finely dice raw chicken tenderloins into 1” pieces. Add the juice of a ½ lime and green goddess seasoning to the hot skillet followed by the chicken.
Cook for 6-8 minutes until the internal temperature of the chicken reaches 165°F. Remove from heat and prepare the rest of the ingredients.
For the filling, shred carrots using a grater (or finely slice with a knife), dice green onion, and cut avocado into thin slices.
Then make the Peanut Thai Sauce. In a medium mixing bowl, make the PBfit first (with peanut butter powder and water). Then, add everything else into the bowl and whisk until smooth and thoroughly combined.
Add the cooked chicken to the bowl with the Oriental Peanut Sauce and stir to coat all pieces.
Then, assemble the wrap. Layer the avocado in the center of the tortilla, then add the broccoli slaw, carrots, and green onions. Add the chicken and any remaining sauce from the bowl.
Using your hands, roll carefully into a burrito and tuck the edges of the tortilla in when you get half way. You may need to use your fingers to make the ingredients stay put.
Once the wrap is folded, heat the skillet again and spray with cooking spray. Put the wrap on the skillet with the open edge face down. Sear for 2-3 minutes until the wrap gets a golden crust. Roll to the opposite side and sear for 2-3 more minutes.
Remove the wrap from the skillet. Slice on a diagonal and enjoy!

Notes

Don’t use a small wrap or tortilla. With all of the delicious filling ingredients stuffed into this Oriental Chicken Wrap, you’ll lose everything out of the back end of a small tortilla when you try to take a bite.

With extended storage, the homemade sauce will seep into the burrito and make it soggy. If you plan to take this for a lunch on the go, it can be made up to one day in advance. Tightly wrap the burrito in foil (like they do at Chipotle) until you’re ready to enjoy. Remove foil and reheat in the microwave if desired.

Nutrition