Veggie chicken wraps with two sauces
I got the inspiration for this perfect meal in a restaurant called The Cheesecake Factory. Fit veggie chicken wraps with two sauces are suitable for everyday lunch or dinner, as well as a healthy appetizer or snack for guests. The colorfulness of this fitness meal will get you at first sight, and I promise you that the taste is even better.
Do not be discouraged by the number of ingredients needed for this meal, they are all staples that each of us should have at home regularly. The preparation of this dish is really simple and the resulting taste is amazing. The peanut and cashew sauce taste divine together with the vegetables and the chicken.
In addition, this recipe contains a ton of vegetables, protein, and healthy fats, so every lover of healthy food can easily enjoy it. If you haven't tried the combination of nut butter and chicken yet, you just have to prepare this recipe. I guarantee you that the flavor will pleasantly surprise you. These vegetable and chicken wraps with two sauces serve as a nutritious lunch or dinner full of protein.
Wrap the chicken pieces in crunchy lettuce and cabbage leaves, dip them in the delicious sauce, and enjoy this healthy deliciousness. I believe that in this is a great way to really enjoy the vegetables :)
Ingredients
- for the chicken breasts:
- 300g of chicken breasts
- 4 tbsp of soy sauce (I recommend this one)
- juice form 1 lime
- 1-2 tbsp of garlic powder
- 2 tbsp of water
- 1 tsp of ginger powder
- for the garnish:
- 6 red cabbage leaves
- 6 lettuce leaves
- 1 carrot
- for the cucumber-radish salad:
- 1 cucumber
- 50g of radishes
- 5 tbsp of water
- 4 tbsp of vinegar
- 1 tbsp of honey (I recommend this one)
- pinch of ground black pepper
- pinch of sea salt
- for the cashew sauce:
- 20g of finely chopped cashew nuts (I recommend these)
- 2 tbsp of vinegar
- 2 tbsp of olive oil (I recommend this one)
- 1 tbsp of honey (I recommend this one)
- 1 tbsp of water
- 1 tsp of garlic powder
- pinch of ground black pepper
- for the peanut sauce:
- 2 tbsp of peanut butter (I recommend this one)
- 2 tbsp of water
- 1 tbsp of honey (I recommend this one)
- 1 tbsp of soy sauce (I recommend this one)
- 1 tsp of vinegar
- 1 tsp of lime juice
Instructions
- In a large bowl, prepare the marinade for chicken breasts by mixing water, soy sauce, lime juice, ginger, and garlic powder.
- Cut the chicken breasts into thicker noodles and soak them in the marinade.
- The longer you let them marinate, the more aromas they will absorb and they will be tastier. You can let them marinate overnight.
- Then grill the chicken breasts in a pan until golden on both sides (about 7 minutes).
- In a small bowl, combine water, vinegar, honey, a pinch of salt and ground black pepper.
- Add finely chopped cucumbers and radishes into the small bowl. Place the bowl in the refrigerator while you prepare the sauces.
- Prepare the sauces by mixing all the ingredients together.
- You can also let them set in the fridge for a while, but it's not necessary.
- When serving, put a salad leaf, grated carrots, cucumbers, radishes, and a piece of chicken breast smeared with cashew sauce in each cabbage leaf.
- Fold or roll the filled wrap and dip in sauces.
- Bon appetite!
| Preparation time | 30 minutes | |
| Yields | 2 servings |
| Nutritional information / 1 serving | ||
| Calories | 590 Kcal | |
| Carbohydrates | 41 g | |
| Fiber | 5 g | |
| Proteins | 45 g | |
| Fat | 27 g | |
For more related recipes, click on the categories below
Dinner and LunchGluten-FreeChickenPeanut butterVegetableVegetable Dinner and Lunch Recipesdairy free dinner and lunch recipesHigh Protein Salad RecipesHealthy Chicken Salad RecipesGluten Free Peanut Butter RecipesGluten-Free Vegetable Recipes