Instructions for the chicken 1. Add avocado oil, garlic, cumin, sea salt and lime zest to a large bowl. Whisk all ingredients until thoroughly combined. 2. Add chicken to the marinade and mix until the marinade coats the chicken completely. Set aside for 5 minutes. You can prep the veggies at this time. 3. Heat skillet to medium heat. When the skillet is hot, add the marinated chicken and sear for 3-4 minutes or until cooked halfway. Flip and cook on the other side. 4. Place in a Tupperware to allow chicken to rest for 2-3 minutes. 5. Remove chicken and place on a cutting board and slice into 1-inch (2.5 cm) strips. Place chicken back into Tupperware, secure the lid and shake to allow the juices to coat the chicken. Instructions for the sauce: 1. Add all ingredients to a high-speed blender or food processor and blend until smooth and creamy. Putting the wrap together 1. Gently remove part of the rib from the collard green leaves so they are easier to roll without puncturing the leaf. Overlap 2 leaves. 2. Spread cabbage, alfalfa sprouts, chicken and avocado along the center of the leaves. Top with cashew lime cream sauce. 3. Roll leaves like a burrito and slice in the center. 4. Serve with the remaining cashew lime sauce as dipping
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Peruvian Chicken Wraps

These Peruvian Chicken Wraps with cashew lime sauce are delicious and can be made in less than 25 min. Easy and healthy!
Course Main Course
Cuisine Peruvian
Keyword Chicken wraps, Peruvian recipes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5 Servings
Calories 375kcal
Author Ester Perez

Ingredients

Ingredients for the Chicken

  • 2 tbsp. avocado Oil
  • 5 cloves garlic, minced
  • 1 tsp. paprika
  • ½ tsp. ground cumin
  • 1 tsp. sea salt
  • zest of 1 lime
  • 1 lb. (450 g) thinly sliced chicken breast

Ingredients for Cashew Lime Cream Sauce

  • ½ cup (75 g) raw cashews
  • ¼ cup (60 ml) water
  • Juice of 1 lime
  • 1 clove large garlic
  • 1/2 tsp. sea salt
  • 1/2 tsp. onion powder

Vegetables for the wrap

  • 10 Collard green leaves
  • 1 ¼ cup (125 g) red cabbage
  • 1 ¼ cup (45 g) alfalfa sprouts
  • 1 avocado sliced into strips

Instructions

Instructions for the chicken

  • Add avocado oil, garlic, cumin, sea salt and lime zest to a large bowl. Whisk all ingredients until thoroughly combined.
  • Add chicken to the marinade and mix until the marinade coats the chicken completely. Set aside for 5 minutes. You can prep the veggies at this time.
  • Heat skillet to medium heat. When the skillet is hot, add the marinated chicken and sear for 3-4 minutes or until cooked halfway. Flip and cook on the other side.
  • Place in a Tupperware to allow the chicken to rest for 2-3 minutes.
  • Remove chicken and place on a cutting board and slice into 1-inch (2.5 cm) strips. Place chicken back into Tupperware, secure the lid and shake to allow the juices to coat the chicken.

Instructions for the sauce:

  • Add all ingredients to a high-speed blender or food processor and blend until smooth and creamy.

Putting the wrap together

  • Gently remove part of the rib from the collard green leaves so they are easier to roll without puncturing the leaf. Overlap 2 leaves.
  • Spread cabbage, alfalfa sprouts, chicken and avocado along the center of the leaves. Top with cashew lime cream sauce.
  • Roll leaves like a burrito and slice in the center.
  • Serve with the remaining cashew lime sauce as dipping

Nutrition

Serving: 1g | Calories: 375kcal | Carbohydrates: 16.2g | Protein: 36.1g | Fat: 20.5g | Saturated Fat: 3.4g | Polyunsaturated Fat: 3.4g | Monounsaturated Fat: 11.7g | Trans Fat: 0g | Cholesterol: 77.4mg | Sodium: 835.3mg | Potassium: 715.6mg | Fiber: 5.8g | Sugar: 2.8g | Vitamin A: 4160IU | Vitamin C: 60.7mg | Calcium: 223mg | Iron: 3.7mg | Net carbs: 10.4g