A tasty meal that can be prepped a few days ahead of time, so you can throw it all together for a fast 5-minute lunch. For a cheaper, fresher version, try preparing everything at home. Serve with your favorite store-bought peanut sauce.


Recipe Summary

20 mins
8 mins
28 mins
2 wraps


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place chicken between 2 sheets of plastic wrap on a solid, level surface covered with a towel to minimize noise. Pound chicken flat using the smooth side of a meat mallet.

  • Heat a grill pan to medium-high heat.

  • Place chicken on the hot grill pan; season lightly with salt and pepper. Cook, covered, for 5 minutes. Flip and cook until no longer pink in the center and the juices run clear, 3 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Stir rice vinegar, cilantro, honey, lime juice, and red pepper flakes together in a bowl to make the dressing.

  • Place chicken on a cutting board and chop into strips. Toss into the dressing.

  • Lay a bed of lettuce onto each tortilla; add carrots and roasted red bell pepper. Top with chicken strips; drizzle lettuce with remaining dressing. Wrap tortilla around the filling. Repeat with remaining tortilla.

Cook's Note:

For even faster prep, buy chopped veggies and jarred roasted bell peppers.

Nutrition Facts

493 calories; protein 33g 66% DV; carbohydrates 69.5g 22% DV; fat 9.7g 15% DV; cholesterol 60.8mg 20% DV; sodium 933mg 37% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
Loved it! Added green onions and basil Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Loved it! Added green onions and basil Read More
Rating: 4 stars
We liked this dish but felt it was missing something that could be fixed. I must admit to not having grilled the chicken but rather just stovetopped chicken tenders (that shouldn't have changed the chicken at all). I didn't use head lettuce but rather leafy red lettuce. Otherwise I followed the recipe. It just needed to be easier to eat. This is a great starting point because the sauce as written was okay. I hope someone else has a better idea on this because it has possibilities! I hope someone will give it a try! EDIT: We had leftovers in sandwich form tonight and the chicken was better! Maybe it just needs to marinate longer! Read More