Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup (60 ml) soy sauce, low sodium
  • 2 tablespoons (30 ml) peanut butter, creamy
  • 1 tablespoon (15 ml) honey
  • 1 tablespoon (15 ml) lime juice, fresh
  • 1 teaspoon (5 ml) sesame oil
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup (60 ml) peanut butter, creamy
  • 2 tablespoons (30 ml) coconut milk, full-fat
  • 1 tablespoon (15 ml) rice vinegar
  • 1 tablespoon (15 ml) soy sauce, low sodium
  • 1 teaspoon (5 ml) lime juice, fresh
  • 1/2 teaspoon honey
  • 1/4 teaspoon sesame oil
  • 1-2 tablespoons water (to thin, if needed)
  • 4 large flour tortillas (or gluten-free tortillas)
  • 1 cup shredded carrots
  • 1/2 cup shredded red cabbage
  • 1/4 cup chopped cilantro, fresh
  • 1/4 cup chopped green onions
  • 1/4 cup peanuts, chopped (optional, for garnish)
  • Lime wedges, for serving

Instructions:

  1. In a mixing bowl, combine all marinade ingredients. Add chicken and toss to coat. Let marinate for at least 20 minutes (or up to 4 hours in the fridge).
  2. In a small saucepan (or microwave-safe bowl), whisk together peanut butter, coconut milk, rice vinegar, soy sauce, lime juice, honey, and sesame oil. Add water, 1 tablespoon at a time, until desired consistency is reached. Set aside.
  3. Preheat grill pan or outdoor grill to medium-high heat. Remove chicken from marinade and discard marinade. Grill chicken for 6-8 minutes, or until cooked through (internal temperature of 165°F/74°C), flipping halfway.
  4. Warm tortillas according to package directions (microwave, dry skillet, or oven).
  5. Lay out a tortilla. Add a portion of grilled chicken, shredded carrots, red cabbage, cilantro, and green onions. Drizzle generously with the creamy peanut sauce.
  6. Fold in the sides of the tortilla and then roll up tightly. Serve immediately with lime wedges and chopped peanuts (if desired).