Thai Peanut Chicken Wraps (Printable View)
Marinated chicken, crunchy vegetables and creamy Thai peanut sauce wrapped in soft tortillas for a fresh satisfying meal.
# What You’ll Need:
→ Chicken
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 & 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)
# Cooking 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 in an even layer and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F. Remove from heat and set aside.
03 - In a small bowl, whisk together the creamy peanut butter, soy sauce, lime juice, honey or maple syrup, rice vinegar, and chili-garlic sauce until smooth. Gradually add warm water, whisking continuously, until the sauce reaches your preferred drizzling consistency.
04 - Warm each tortilla in a dry skillet over medium heat for about 10 seconds per side, or microwave in 10-second intervals, until soft and pliable.
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 over the sauce. Top 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 up tightly. Slice each wrap in half on a diagonal and serve immediately.
# Expert Tips:
01 -
- The peanut sauce is genuinely addictive and works on everything from noodles to roasted vegetables, so make extra and thank yourself later.
- It conquers that impossible weeknight gap between wanting something vibrant and fresh but only having the energy for a fifteen minute cook.
02 -
- The sauce thickens considerably as it rests in the fridge, so always stir in a splash of warm water to loosen it before using leftovers.
- Overcooking the chicken is the one thing that ruins this dish because thin strips go from perfect to rubbery in under a minute, so pull them the instant they are no longer pink inside.
03 -
- Slice your chicken as thin as possible and cook at genuinely high heat so you get browning instead of steaming, because that caramelized exterior is what makes the wraps taste restaurant quality.
- Seasoned rice vinegar works even better than plain rice vinegar because the added sugar and salt bring the sauce together faster with less adjusting on your end.