Thai Peanut Chicken Wraps (Printable)

Tender chicken, crisp vegetables, and creamy peanut sauce in soft tortillas

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts

→ Marinade

02 - 2 tablespoons soy sauce
03 - 1 tablespoon fresh lime juice
04 - 1 tablespoon honey
05 - 1 teaspoon sesame oil
06 - 1 clove garlic, minced
07 - 1/2 teaspoon ground ginger

→ Peanut Sauce

08 - 1/3 cup creamy peanut butter
09 - 2 tablespoons soy sauce
10 - 1 tablespoon rice vinegar
11 - 2 tablespoons warm water
12 - 1 tablespoon fresh lime juice
13 - 1 tablespoon honey
14 - 1 teaspoon chili garlic sauce (optional)

→ Wraps and Vegetables

15 - 4 large flour tortillas
16 - 1 cup shredded carrots
17 - 1 cup red bell pepper, thinly sliced
18 - 1 cup cucumber, julienned
19 - 1/4 cup fresh cilantro leaves
20 - 2 tablespoons chopped roasted peanuts
21 - 1 cup shredded romaine lettuce

# How-To Steps:

01 - In a medium bowl, whisk together the soy sauce, lime juice, honey, sesame oil, minced garlic, and ground ginger. Add the chicken breasts and turn to coat evenly. Cover and refrigerate for at least 15 minutes.
02 - Heat a grill pan or skillet over medium heat. Remove the chicken from the marinade and cook for 6 to 7 minutes per side until the internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
03 - While the chicken rests, combine the peanut butter, soy sauce, rice vinegar, warm water, lime juice, honey, and chili garlic sauce in a small bowl. Stir until smooth, adjusting with additional warm water to reach your preferred drizzling consistency.
04 - Lay each tortilla flat on a work surface. Spread 1 to 2 tablespoons of peanut sauce across the center. Layer with shredded lettuce, carrots, red bell pepper, cucumber, and cilantro leaves.
05 - Arrange the sliced chicken over the vegetables on each wrap. Drizzle with additional peanut sauce and sprinkle with chopped roasted peanuts.
06 - Fold in the sides of each tortilla and roll tightly from the bottom to form a secure wrap. Slice each in half diagonally and serve immediately with fresh lime wedges.

# Expert Advice:

01 -
  • The peanut sauce alone is worth making this recipe, and you will find yourself putting it on everything from rice bowls to steamed broccoli.
  • Everything comes together in about thirty five minutes with zero fancy techniques, which makes it an honest weeknight hero.
  • The crunch of fresh vegetables against the creamy sauce and tender chicken creates a texture contrast that keeps every bite interesting.
02 -
  • Do not skip the resting step after cooking the chicken or all those flavorful juices will run right out onto your board instead of staying in the meat.
  • The peanut sauce thickens as it sits, so give it a quick stir and a tiny splash of warm water if you are assembling wraps in stages.
  • Overstuffing the tortillas is tempting but guarantees a messy roll, so keep the filling modest and centered for a wrap that actually holds together.
03 -
  • A spray of oil on the grill pan before cooking gives you those restaurant style char marks without the chicken sticking and tearing when you flip it.
  • If the peanut sauce breaks or looks grainy, keep stirring vigorously while adding warm water one teaspoon at a time until it comes back together into a creamy emulsion.

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