Nutty Chicken Wraps with Bell Pepper Crunch
Satisfyingly savory wraps with creamy peanut sauce and fresh peppers, ready in minutes and bursting with flavor.
Equipment
- mixing bowl
Ingredients
- 1 ½ pounds chicken breast boneless and skinless
- ¼ cup peanut butter
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon fresh ginger peeled and grated
- 1 teaspoon fresh garlic minced
- 1 teaspoon brown sugar
- 2 tablespoons lemon juice freshly squeezed
- 4 tortillas
- 1 bell pepper julienned
Instructions
- Preheat the Air Fryer to 380°F (193°C).
- Cook the chicken breasts in the preheated Air Fryer for approximately 6 minutes.
- Turn them over and cook for an additional 6 minutes.
- While the chicken cooks, prepare the sauce by mixing the peanut butter, sesame oil, soy sauce, vinegar, ginger, garlic, brown sugar, and lemon juice in a bowl.
- Slice the cooked chicken crosswise into 1/4-inch strips and toss it in the peanut sauce until evenly coated.
- Set the Air Fryer temperature to 390°F (199°C).
- Spoon the coated chicken onto each tortilla, add bell peppers, and wrap tightly.
- Spray each wrap with nonstick cooking spray and bake in the Air Fryer for about 7 minutes.
- Serve warm and enjoy!
Notes / Tips / Wine Advice:
Wine Advice
Pair these peanut chicken and pepper wraps with a crisp Sauvignon Blanc or a light Riesling to complement the flavors of the peanut sauce and fresh peppers.
Nutritional Information
Calories: 529 kcal | Carbohydrates: 31.5 g | Protein: 40.1 g | Fat: 25.5 g | Fiber: 3 g | Sugar: 6.8 g | Salt: 850 mg
