Asian Chicken Wraps

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  Peanut Butter, Smooth(80g)
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  Soy Sauce, Low Sodium(30g)
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  Honey(30g)
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  Sriracha sauce(15g)
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  Ginger, Fresh Root(15g)
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  Lime Juice, Fresh(15g)
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  Chicken Breast, Boneless Skinless(454g)

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

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  Canola oil(15g)
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  Broccoli(480g)
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  Edamame, Shelled(240g)
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  Carrots(120g)
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  Green Onion (Scallion)(120g)
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  Peanuts, Dry Roasted(60g)
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  Cilantro, Fresh
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  Tortilla, Whole Wheat, Flour, 8-Inch

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 2–3 minutes per side 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 1/4 cup 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, carrots, and half of the sliced green onions, then sauté for 2–3 minutes until crisp-tender. Remove from heat.
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.