Thai Peanut Chicken Wraps (Printable)
Grilled chicken and crisp vegetables in a rich Thai peanut sauce.
# What You’ll Need:
→ Chicken & 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)
→ Wraps & 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
# Directions:
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 - 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 water amount to reach your preferred drizzling consistency.
03 - Heat a grill pan or large 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. Transfer to a cutting board and 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. Layer with shredded lettuce, carrots, red bell pepper, cucumber, and cilantro leaves.
05 - Arrange the sliced chicken over the vegetables in each wrap. Drizzle with additional peanut sauce and sprinkle with chopped roasted peanuts.
06 - Fold in the sides of each tortilla and roll up tightly from the bottom. Slice each wrap in half on a diagonal and serve immediately with extra lime wedges on the side.
# Expert Suggestions:
01 -
- The peanut sauce comes together in about two minutes and tastes like something you would pay good money for at a restaurant.
- Everything rolls up neatly in a tortilla, which means minimal cleanup and maximum satisfaction.
- You probably already have most of these ingredients sitting in your pantry right now.
02 -
- Do not skip the resting time after cooking the chicken, because slicing too early sends all those good juices running onto your board instead of staying in the meat where they belong.
- Warm tortillas slightly before assembling so they bend without cracking and your wraps hold together beautifully.
- The peanut sauce thickens as it sits, so stir in a splash of warm water if you make it ahead of time.
03 -
- Slice the chicken against the grain at a slight angle so every bite is tender instead of chewy, and this one small technique changes the whole experience.
- Toast the chopped peanuts in a dry skillet for two minutes before sprinkling them on, because that brief hit of heat makes them exponentially more fragrant and crunchy.