Peanut Chicken Pepper Wraps
Crispy air-fried wraps filled with tender chicken, crunchy bell pepper and a creamy peanut sauce flavoured with ginger, garlic and sesame.
Equipment
- Kitchen tongs
- Knife
- Meat thermometer
- Mixing bowl
- Whisk
Ingredients
- 680 g boneless skinless chicken breast
- 65 g smooth peanut butter
- 15 ml sesame oil
- 15 ml soy sauce
- 10 ml rice vinegar
- 1 teaspoon peeled and grated fresh ginger
- 1 teaspoon minced fresh garlic
- 1 teaspoon brown sugar
- 30 ml freshly squeezed lemon juice
- 1 large bell pepper cut into thin strips
- 4 large flour tortillas
- Nonstick cooking spray
Instructions
- Preheat the air fryer to 193°C.
- Place the chicken breasts in the air fryer basket without overlapping them.
- Air-fry the chicken for 6 minutes.
- Turn the chicken breasts over.
- Continue cooking for approximately 6 minutes.
- Check that the thickest part of the chicken has reached 74°C.
- Transfer the cooked chicken to a cutting board.
- Allow the chicken to rest for 5 minutes.
- Whisk together the peanut butter, sesame oil, soy sauce, rice vinegar, ginger, garlic, brown sugar and lemon juice.
- Slice the rested chicken crosswise into thin strips.
- Add the chicken strips to the peanut sauce.
- Toss until the chicken is evenly coated.
- Increase the air-fryer temperature to 199°C.
- Divide the peanut chicken among the tortillas.
- Add the bell pepper strips.
- Fold in the sides of each tortilla.
- Roll the tortillas tightly around the filling.
- Lightly spray the outside of each wrap with nonstick cooking spray.
- Arrange the wraps seam-side down in the air fryer basket.
- Cook in batches if necessary to prevent overcrowding.
- Air-fry for approximately 7 minutes.
- Turn the wraps halfway through the cooking time.
- Remove the wraps when their exteriors are crisp and golden.
- Serve warm.
Notes & Wine Advice
Serving Suggestions
Serve each wrap with cucumber salad, shredded cabbage, steamed edamame or a simple green salad. Extra peanut sauce can be offered separately for dipping, provided it has not been in contact with raw chicken.Recipe Notes
The thickness of chicken breasts varies, so the stated cooking time is an estimate. Always check that the centre has reached 74°C before slicing. Cook the wraps in batches when necessary because overcrowding prevents their exteriors from becoming crisp. Check the tortillas and soy sauce labels when preparing the recipe for a specific dietary requirement.Variations
Replace the bell pepper with thinly sliced carrots, cucumber or shredded cabbage. Add chilli sauce or red pepper flakes for extra heat. Crunchy peanut butter can replace smooth peanut butter when a more textured sauce is preferred.Storage
Refrigerate the cooked chicken and peanut sauce in an airtight container for up to two days. For the best texture, store the tortillas and bell pepper separately and assemble the wraps shortly before reheating. Reheat assembled wraps in the air fryer until piping hot throughout.Wine Advice
A slightly off-dry Riesling complements the peanut sauce and balances the ginger, citrus and salty soy flavours. Sauvignon Blanc is a suitable drier alternative.Nutrition values
Serving: 1 filled wrap | Calories: 529 kcal | Carbohydrates: 32 g | Protein: 40 g | Fat: 26 g | Saturated Fat: 5 g | Sodium: 710 mg | Sugar: 7 g