Thai Peanut Chicken Wraps (Printable)
Tender chicken, crisp veggies and creamy Thai peanut sauce in soft 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 (optional, for 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)
# How-To Steps:
01 - In a medium bowl, combine the thinly sliced chicken with soy sauce, lime juice, sesame oil, and ground ginger. Toss to coat evenly and let rest while you prepare the remaining components.
02 - Heat a non-stick skillet over medium-high heat. Add the marinated chicken and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F. Remove from the skillet 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 continuously, until the sauce reaches your preferred drizzling consistency.
04 - Warm each flour tortilla in a dry skillet over medium heat for about 10 seconds per side, or microwave in a damp paper towel for 15 seconds, until pliable and soft.
05 - Spread a generous tablespoon of peanut sauce down the center of each warm tortilla. Layer the cooked chicken, shredded carrots, sliced red bell pepper, purple cabbage, and green onions evenly over the sauce. Sprinkle with fresh cilantro and chopped roasted peanuts if desired.
06 - Drizzle additional peanut sauce over the filling. Fold in the sides of each tortilla and roll tightly to enclose the filling. Slice each wrap in half diagonally and serve immediately with a wedge of fresh lime.
# 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 roasted vegetables.
- Everything comes together in about half an hour with ingredients that are easy to keep stocked in your pantry.
02 -
- If the peanut sauce seems too thick no matter how much you whisk, add water one teaspoon at a time because it thins out suddenly and you cannot easily go back.
- Do not skip warming the tortillas or they will crack along the fold line and your beautiful wrap will fall apart in your hands.
03 -
- Make a double batch of the peanut sauce and keep it in a jar in the refrigerator for up to a week because it elevates everything from stir-fried noodles to a simple bowl of steamed rice.
- Slice all your vegetables the same thickness so every bite has the same ratio of crunch to chicken to sauce.