Asian Chicken Wraps

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  0.3 cup Peanut Butter, Smooth
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  2 tbsp Soy Sauce, Low Sodium
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  2 tbsp Honey
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  1 tbsp Sriracha sauce
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  1 tbsp Ginger, Fresh Root
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  1 tbsp Lime Juice, Fresh
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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tbsp Canola oil
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  2 cup Broccoli
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  1 cup Edamame, Shelled
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  0.5 cup Carrots
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  0.5 cup Green Onion (Scallion)
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  0.3 cup Peanuts, Dry Roasted
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  Cilantro, Fresh
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  4 Tortilla, Whole Wheat, Flour, 8-Inch(180g)

Instructions

1. 1Mince the fresh ginger and combine with the peanut butter, soy sauce, honey, sriracha sauce, and lime juice in a small bowl, stirring until smooth. Set the sauce aside.
2. 2Cut the chicken breast into bite-sized pieces. Heat half of the canola oil in a large non-stick skillet over medium-high heat until shimmering, about 1 minute. Add the chicken and sauté for 4–5 minutes, stirring occasionally, until golden brown and internal temperature reaches 165°F. Transfer to a bowl and blot excess oil with paper towels.
3. 3Toss the cooked chicken with half of the peanut sauce until evenly coated. Reserve the remaining sauce for serving.
4. 4Add the remaining canola oil to the same skillet and warm for 30 seconds over medium-high heat. Add the broccoli florets, edamame, and carrots, then sauté for 3–4 minutes until crisp-tender. Remove from heat and stir in half of the sliced green onions.
5. 5Divide the cooked chicken and vegetable mixture evenly into 4 airtight containers while still warm. Store the reserved sauce in a separate small container.
6. 6To serve, warm a whole wheat flour tortilla, spread a spoonful of the reserved peanut sauce on its surface, then top with chicken and vegetables from one container, the dry roasted peanuts, remaining green onions, and fresh cilantro. Wrap and serve warm or at room temperature.