Sesame-Ginger Chicken Wraps with Peanut Sauce

Soak the cucumbers in vinegar while you prep the rest of the wraps to add a pickled punch to each bite.

Yield: 4 servings (serving size: 1 wrap)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 307
  • Fat: 11.7g
  • Saturated fat: 1.2g
  • Protein: 32g
  • Carbohydrate: 24.8g
  • Cholesterol: 49mg
  • Iron: 3.1mg
  • Sodium: 664mg
  • Calories from fat: 34%
  • Fiber: 10.3g
  • Calcium: 87mg


  • 2 cups thinly sliced cucumber (about 1 large)
  • 1/2 cup rice wine vinegar
  • 2 (6-ounce) skinless boneless chicken breast halves, cut in half horizontally
  • 2 teaspoons canola oil
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons sesame seeds
  • Cooking spray
  • 2 cups shredded napa (Chinese) cabbage
  • 4 (1.9-ounce) multigrain sandwich wraps (such as Flatout) Peanut Sauce
  • 4 Peanut Sauce
  • Peanut Sauce


  1. Combine cucumber slices and vinegar in a medium bowl; let stand, stirring often.
  2. . While cucumber stands, brush chicken with oil; sprinkle evenly with ginger, salt, and sesame seeds, pressing to adhere. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until done. Remove from heat; keep warm.
  3. . Place 1/2 cup cabbage and 1/2 cup cucumber slices on each wrap. Cut chicken into strips, and toss with Peanut Sauce. Arrange chicken over cucumber. Roll up; secure with wooden picks, if necessary.
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