Thai Peanut Chicken Wraps (Printable)
Tender chicken, crisp vegetables and creamy Thai peanut sauce rolled in warm tortillas for a quick, flavorful meal.
# What You'll Need:
→ Chicken Marinade
01 - 2 boneless, skinless chicken breasts (about 14 oz), thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tbsp fresh lime juice
04 - 1 tsp sesame oil
05 - 1/2 tsp ground ginger
→ Peanut Sauce
06 - 1/2 cup creamy peanut butter
07 - 2 tbsp soy sauce
08 - 2 tbsp fresh lime juice
09 - 1 tbsp honey or maple syrup
10 - 1 tbsp rice vinegar
11 - 1 tsp chili-garlic sauce (adjust for desired heat)
12 - 1/4 cup warm water
→ Wraps and Vegetables
13 - 4 large flour tortillas or wraps
14 - 1 cup shredded carrots
15 - 1 cup thinly sliced red bell pepper
16 - 1 cup shredded purple cabbage
17 - 2 green onions, thinly sliced
18 - 1/4 cup chopped fresh cilantro
19 - 1/4 cup chopped roasted peanuts (optional garnish)
# Directions:
01 - In a medium bowl, combine the thinly sliced chicken breasts with soy sauce, lime juice, sesame oil, and ground ginger. Toss to coat evenly and let rest while you prepare the pan.
02 - Heat a non-stick skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate and set aside.
03 - In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey or maple syrup, rice vinegar, and chili-garlic sauce until smooth. Gradually add warm water, stirring until the sauce reaches your preferred drizzling consistency.
04 - Place the tortillas in a dry skillet over medium heat for about 10 seconds per side, or microwave them in a damp paper towel for 15 to 20 seconds until pliable and soft.
05 - Lay each warmed tortilla flat. Spread a generous tablespoon of peanut sauce down the center. Layer with cooked chicken, shredded carrots, sliced bell pepper, purple cabbage, and green onions. Top with fresh cilantro and roasted peanuts if using.
06 - Drizzle additional peanut sauce over the filling. Fold in the sides of each tortilla and roll up tightly. Slice each wrap in half on the diagonal and serve immediately.
# Expert Advice:
01 -
- The peanut sauce alone is worth making this recipe, and you will want to put it on everything from noodles to roasted vegetables by the end of the week.
- It comes together in about half an hour with zero fancy equipment, which means weeknight dinner feels effortless without tasting like you cut corners.
02 -
- Slice the chicken as thin as you possibly can because thick pieces will not absorb the marinade properly and will take too long to cook through.
- Warm water is the secret to peanut sauce that coats instead of clumps, so add it gradually and whisk like you mean it.
03 -
- Double the peanut sauce and keep the extra in a jar in the fridge for up to a week because it turns plain rice, roasted vegetables, and even scrambled eggs into something extraordinary.
- Use tamari instead of soy sauce and gluten free wraps to make this entirely gluten free without sacrificing any flavor or texture.