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Ginger and peanut chicken wraps

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 1/4 cup (95g) peanut butter
  • 1 tablespoon finely grated ginger
  • 1 tablespoon hot water
  • 4 Coles RSPCA Approved Australian Chicken Thigh Fillets
  • 4 Coles Organic White Wraps
  • 80g baby spinach leaves
  • 1 red capsicum, seeded, thinly sliced
  • 1 carrot, peeled, cut into long matchsticks
  • 1 spring onion, thinly sliced
  • 1/3 cup (95g) Greek-style yoghurt
  • 1 tablespoon peanut butter, extra
  • 1 tablespoon hot water, extra
  • Mixed salad leaves, to serve


  • 1
    Combine the peanut butter, ginger and water in a small bowl. Place the chicken in a glass or ceramic dish. Add the ginger mixture and turn to coat.
  • 2
    Heat a barbecue grill or chargrill on medium-high. Cook the chicken for 3-4 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
  • 3
    Cook the wraps on the grill for 1 min each side or until heated through. Transfer to a clean work surface. Top wraps evenly with spinach, chicken, capsicum, carrot and spring onion. Combine the yoghurt, extra peanut butter and extra water in a small bowl. Drizzle over the wraps. Roll up wraps to enclose the filling. Serve with the salad leaves.

Source: taste.com.au


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