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🍽️ Chicken Wrap with Peanut Coconut Sauce

442 kcal · 30 min · 4 servings

Ingredients

• 2 chicken breast fillets (150 g each)
• 3 tsp honey
• 3 tbsp soy sauce
• salt
• pepper
• 0.5 cucumber
• 2 carrots
• 4 sprigs cilantro
• 8 leaves iceberg lettuce
• 100 g peanut butter
• 6 tbsp coconut milk
• 1 tbsp olive oil
• cayenne pepper
• 4 whole wheat tortilla wraps
• 4 tbsp sour cream

Instructions

1. 1. Rinse the chicken breast under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Cut the chicken meat into thin strips.
4. 4. Put two teaspoons of honey into a small bowl.
5. 5. Add one tablespoon of soy sauce to the bowl.
6. 6. Season the marinade generously with salt and pepper.
7. 7. Place the chicken strips into the marinade.
8. 8. Let the meat marinate for ten minutes.
9. 9. Rinse the cucumber under running water.
10. 10. Rinse the carrot under running water.
11. 11. Cut the cucumber into fine, stick-like strips.
12. 12. Cut the carrot into fine, stick-like strips.
13. 13. Rinse the coriander under running water.
14. 14. Shake the coriander dry.
15. 15. Chop the coriander leaves roughly.
16. 16. Rinse the iceberg lettuce under running water.
17. 17. Pat the iceberg lettuce dry with a kitchen towel.
18. 18. Cut the iceberg lettuce into thin strips.
19. 19. Put the peanut butter into a pot.
20. 20. Put the coconut milk into the same pot.
21. 21. Heat the mixture in the pot.
22. 22. Season the sauce to taste with cayenne pepper.
23. 23. Add the remaining soy sauce to the sauce.
24. 24. Add the remaining honey to the sauce.
25. 25. Heat some oil in a non-stick pan.
26. 26. Take the chicken strips out of the marinade.
27. 27. Fry the meat on all sides until golden brown over medium heat.
28. 28. Remove the fried meat from the pan.
29. 29. Set the meat aside.
30. 30. Wipe the pan clean.
31. 31. Place the wraps in the dry pan.
32. 32. Toast the first side of the wrap for about thirty seconds.
33. 33. Turn the wrap.
34. 34. Toast the second side of the wrap for about thirty seconds.
35. 35. Take the wrap out of the pan.
36. 36. Spread the wrap with one tablespoon of sour cream.
37. 37. Place the chicken on one half of the wrap.
38. 38. Place the cucumber on the wrap.
39. 39. Place the carrot on the wrap.
40. 40. Place the lettuce on the wrap.
41. 41. Drizzle the peanut coconut sauce over the filling.
42. 42. Sprinkle the chopped coriander over the wrap.
43. 43. Fold the empty half of the wrap from the bottom up.
44. 44. Roll the wrap up tightly.

Nutrition per serving

• kcal: 442
• Protein: 30 g · Fett/Fat: 23 g · Carbs: 28 g