Thai Peanut Chicken Wraps (Printable)
Soft tortillas filled with marinated chicken, crisp vegetables and creamy Thai peanut sauce - ready in 35 minutes.
# 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
12 - 1/4 cup warm water
→ Wraps & Vegetables
13 - 4 large flour tortillas
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 fresh cilantro, chopped
19 - 1/4 cup roasted peanuts, chopped
# Directions:
01 - In a medium bowl, combine the sliced chicken with soy sauce, lime juice, sesame oil, and ground ginger. Toss to coat evenly and let rest while you prepare the skillet.
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. Remove from heat and set aside.
03 - In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, rice vinegar, and chili-garlic sauce until smooth. Gradually add warm water and stir until the sauce reaches your preferred drizzling consistency.
04 - Warm the flour tortillas in a dry skillet over medium heat for about 10 seconds per side, or microwave for a few seconds until pliable.
05 - Spread a generous tablespoon of peanut sauce down the center of each tortilla. Layer with the cooked chicken, shredded carrots, sliced bell pepper, purple cabbage, and green onions. Top with fresh cilantro and chopped peanuts.
06 - Drizzle additional peanut sauce over the filling, fold the sides inward, and roll each wrap tightly. Slice in half and serve immediately with a wedge of fresh lime.
# Expert Suggestions:
01 -
- The peanut sauce alone is worth making this recipe and you will want to put it on everything from rice bowls to roasted vegetables.
- Everything comes together in about half an hour with zero fancy techniques or hard to find ingredients.
02 -
- If your peanut sauce seizes up and looks too thick just keep adding warm water one tablespoon at a time because patience here saves you from a paste like mess.
- Do not overcook the chicken since thin strips go from perfectly juicy to rubbery in under a minute so pull them off the heat the moment they are no longer pink inside.
03 -
- Slice the chicken as thin as you can across the grain so every piece stays tender and cooks evenly in the pan.
- Make a double batch of the peanut sauce because it keeps for a week in the fridge and you will find yourself reaching for it constantly.