1/2 teaspoon red pepper flakes (optional for heat)
4 large flour tortillas
1 cup shredded carrots
1 cup sliced red bell pepper
1/2 cup chopped green onions
1/2 cup fresh cilantro leaves
1/4 cup chopped peanuts for garnish
Instructions
In a large skillet, heat the olive oil over medium-high heat. Add the sliced chicken breasts and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, combine peanut butter, soy sauce, rice vinegar, honey, lime juice, minced garlic, grated ginger, and red pepper flakes. Stir well until the sauce is smooth and heated through, about 3 minutes.
Return the cooked chicken to the skillet, tossing to coat it evenly with the peanut sauce. Allow the mixture to simmer for another 2 minutes, ensuring the chicken absorbs the flavors.
Warm the flour tortillas in the microwave or on a dry skillet for 30 seconds to make them pliable.
To assemble the wraps, lay a tortilla flat and spoon a portion of the chicken mixture onto the center. Top with shredded carrots, sliced red bell pepper, chopped green onions, and fresh cilantro leaves.
Roll up each tortilla tightly, tucking in the sides as you go, and slice in half if desired. Sprinkle with chopped peanuts for added crunch before serving.
