Ginger Chicken and Peanut Sauce Wrap Recipe

Name: Ginger Chicken and Peanut Sauce Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 small mission soft low-carb flour tortillas (taco-size); 3 boneless skinless chicken breasts; 12 head romaine lettuce; 1 bunch fresh cilantro; 4 ounces rice noodles (1/2 8 oz pkg); 2 tablespoons sesame oil; 8 ounces Coca-Cola; 1 tablespoon white vinegar; 2 tablespoons soy sauce; 1 tablespoon chopped fresh ginger; ⅛ teaspoon black pepper; ¼ cup crunchy peanut butter; 1 tablespoon brown sugar; 1 tablespoon spicy mustard; 1 tablespoon water; 2 teaspoons white vinegar; 2 teaspoons soy sauce

Servings: persons

6 small mission soft low-carb flour tortillas (taco-size)
3 boneless skinless chicken breasts
12 head romaine lettuce
1 bunch fresh cilantro
4 ounces rice noodles (1/2 8 oz pkg)
2 tablespoons sesame oil
8 ounces Coca-Cola
1 tablespoon white vinegar
2 tablespoons soy sauce
1 tablespoon chopped fresh ginger
⅛ teaspoon black pepper
¼ cup crunchy peanut butter
1 tablespoon brown sugar
1 tablespoon spicy mustard
1 tablespoon water
2 teaspoons white vinegar
2 teaspoons soy sauce

1
Combine ingredients for marinade and mix thoroughly.
2
Puncture entire chicken breast with a fork, place chicken and marinade into a covered bowl and place in the refrigerator for at least two hours (over night if desired).
3
Cut chicken into one inch cubes.
4
Prepare rice noodles according to package, drain and set aside to cool.
5
Wash and drain romaine lettuce and cut into 2 inch pieces.
6
Wash and drain cilantro and separate into single stalks.
7
Combine ingredients for peanut sauce and mix thoroughly with a wire whisk.
8
Preheat sesame oil in a wok or non stick skillet on high heat until almost smoking.
9
Stir fry chicken for 2-3 minutes until chicken is brown and thoroughly cooked.
10
Heat tortillas in microwave on high for 30 seconds or until warm.
11
Heat between two plates or in a tortilla warmer for best results.
12
Do not overheat.
13
Spread 1 tablespoon of sauce down the center of each tortilla.
14
Fill tortilla with 2 tablespoons of chicken, 2 tablespoons of lettuce, one stalk of Cilantro and 1/4 cup of rice noodles.
15
Wraps can be made in advance and chilled if desired.

1103

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 small mission soft low-carb flour tortillas (taco-size), 3 boneless skinless chicken breasts, 12 head romaine lettuce, 1 bunch fresh cilantro, and more.

Yes, Ginger Chicken and Peanut Sauce Wrap falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ginger Chicken and Peanut Sauce Wrap

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions