Thai Peanut Chicken Wraps (Printable View)
Flavor-packed wraps with marinated chicken, fresh veggies, and rich peanut sauce. Ready in 35 minutes.
# What You’ll Need:
→ Chicken and Marinade
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons soy sauce
03 - 1 tablespoon fresh lime juice
04 - 1 tablespoon honey
05 - 1 teaspoon toasted sesame oil
06 - 1 clove garlic, minced
07 - 1/2 teaspoon ground ginger
→ Thai 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, for heat)
→ Wraps and Fresh Vegetables
15 - 4 large flour tortillas or wraps
16 - 1 cup shredded romaine or iceberg lettuce
17 - 1 cup shredded carrots
18 - 1 cup red bell pepper, thinly sliced
19 - 1 cup cucumber, julienned
20 - 1/4 cup fresh cilantro leaves
21 - 2 tablespoons chopped roasted peanuts
# Cooking 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 toss to coat evenly. Cover and refrigerate for at least 15 minutes to allow the flavors to penetrate.
02 - While the chicken marinates, combine the peanut butter, soy sauce, rice vinegar, warm water, lime juice, honey, and chili garlic sauce in a small bowl. Stir until completely smooth, adjusting the warm water as needed to reach a drizzleable consistency.
03 - Heat a grill pan or skillet over medium heat. Remove the chicken from the marinade and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
04 - Lay each tortilla flat on a work surface. Spread 1 to 2 tablespoons of peanut sauce across the center of each wrap. 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, then roll up tightly from the bottom to form a secure wrap. Slice each wrap in half on a diagonal and serve immediately.
# Expert Tips:
01 -
- The peanut sauce is the kind of thing you will want to put on everything from noodles to roasted vegetables.
- Everything comes together in about thirty five minutes with zero fuss and maximum flavor.
- It is completely dairy free and easily adapted for gluten free or vegetarian diets.
02 -
- Do not skip the resting time after cooking the chicken because slicing too early means juices run out and the meat dries up.
- The peanut sauce thickens as it sits so if you make it ahead, whisk in a little warm water to loosen it before using.
03 -
- Warm the tortillas for ten seconds in the microwave or on a dry skillet so they become pliable and will not crack when you roll them.
- Tuck the fillings slightly toward the edge closest to you before rolling because it gives you a tighter wrap with fewer spills.