lunch · West African-inspired
Peanut Tomato Chicken & Butternut Squash Wrap
A rich wrap with chicken breast, butternut squash, and a peanut tomato finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 1½ lb chicken breast, cut into pieces
- 4 cups butternut squash, diced
- 1 tbsp olive oil
- ½ tsp salt
- 3 tbsp peanut butter
- 2 tbsp tomato paste
- 1 tbsp ginger, grated
- 4 whole-wheat tortilla
- 2 cups spinach
Equipment
Large skillet
How to make it
- 1
Cook the chicken breast and butternut squash with olive oil and salt in a skillet. Cook the chicken breast until the center reaches 165°F.
- 2
Stir together the peanut butter, tomato paste, ginger and coat the chicken breast mixture.
- 3
Divide the filling and spinach among the whole-wheat tortillas and roll tightly.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat leftovers to 165°F throughout.
Dietary & allergen notes
Suitable for: egg-free, sesame-free, soy-free, tree-nut-free.
Contains peanut, wheat, and milk. Packaged ingredients can vary, so check labels and cross-contact information.