Ingredients

The following ingredients have 4 Servings
  • For the dressing:
  • 1/4 cup creamy natural peanut butter
  • 2 tablespoons coconut aminos or gluten free soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon honey, optional
  • 2-3 tablespoons warm water, to thin dressing
  • Optional: Few dashes of red pepper flakes OR a few dashes of hot sauce
  • For the wraps:
  • 2 large spinach tortillas (burrito size)
  • 2 large carrots, shredded (or ¾ cup shredded carrot)
  • 1 red bell pepper, julienned
  • 3/4 cup shredded red cabbage
  • 2 cups baby spinach
  • ¼ cup diced fresh cilantro
  • ¼ cup diced green onion
  • 2 tablespoons chopped roasted peanuts
  • 1 pound grilled or baked chicken breast, sliced or diced into pieces

Instruction

  • Make your dressing. In a small bowl mix together peanut butter, low sodium soy sauce, rice wine vinegar, ginger, honey and warm water until well combined and the consistency of a dressing. If you want it to be a little spicy, add in red pepper flakes or a little hot sauce. Set aside.
  • Now it’s time to make your wraps! Evenly divide carrots, red bell pepper, red cabbage, spinach, cilantro, green onion, peanuts and sliced chicken breast between two large spinach tortillas.
  • Drizzle ½ of your dressing into each wrap before rolling them up. Carefully tuck in the sides of each wrap as your roll until ingredients are secured inside. You can secure everything together with a toothpick before cutting in half. Serve with extra peanut sauce! Serves 4, 1/2 burrito per person. If you're really hungry you can eat the whole thing.
  • Wrap in plastic wrap if you are serving later. Keeps well in the fridge for 3-4 days.