Asian-Chicken-and-Veggie-WrapServes: Makes 1 servingsPrint recipe
Cooking Time: 15 minutes

Getting food out fast before dashing off to the next event can be tricky – here’s an easy solution that’s portable and delicious in a pita too!


2 tbsp (30 mL) peanut butter

½ to 2 tsp (2 to 10 mL) Chinese chili garlic sauce

1 medium tortilla, preferably whole wheat or multi-grain

shredded lettuce

sweet pepper, cut into strips

cooked chicken, sliced

salt and pepper


In a small bowl, stir peanut butter with 1 ½ tbsp (22 mL) water and chilli sauce to taste. Stir in more water to thin mixture to the consistency of mayo.

Spread wrap with peanut butter mixture right to the edges. Line with lettuce if using, colourful peppers, chicken, salt and pepper to taste. Wrap and fold to enclose filling. Slice diagonally in half. Makes one wrap (can easily be doubled).

Tip: Chinese chili garlic sauce can be found in the Asian section of supermarkets or substitute 2 tsp (10 mL) cider vinegar and cayenne to taste.


To view a PDF version of this recipe, click here.

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Did You Know?

  • peanut-protein
    The peanut contains more protein than any other nut.
  • did-you-know-2

    Peanuts are 100 per cent cholesterol-free and contain oleic acid, a heart-healthy source of unsaturated fat.

  • peanut-butter-jar
    Peanut butter was invented around 1890 as a health food for the undernourished.
  • peanut
    The peanut is also called the earthnut, groundnut and goober pea.

Peanut Butter for the Hungry tasteUS

Peanut Bureau of Canada