Thai Peanut Chicken Wraps (Printable Version)
Tender chicken with crisp vegetables in creamy Thai peanut sauce, wrapped in soft tortillas.
# Ingredient List:
→ Meats
01 - 2 large boneless, skinless chicken breasts
→ Marinade
02 - 2 tablespoons soy sauce
03 - 1 tablespoon fresh lime juice
04 - 1 tablespoon honey
05 - 1 teaspoon sesame oil
06 - 1 garlic clove, minced
07 - ½ teaspoon ground ginger
→ Peanut Sauce
08 - ⅓ 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)
→ Vegetables and Wraps
15 - 4 large flour tortillas or wraps
16 - 1 cup shredded carrots
17 - 1 cup red bell pepper, thinly sliced
18 - 1 cup cucumber, julienned
19 - ¼ cup fresh cilantro leaves
20 - 2 tablespoons chopped roasted peanuts
21 - 1 cup shredded romaine or iceberg lettuce
# How to Make:
01 - In a medium bowl, whisk together the soy sauce, lime juice, honey, sesame oil, minced garlic, and ground ginger. Add the chicken breasts, turning to coat evenly. Cover and refrigerate for at least 15 minutes to allow the flavors to penetrate.
02 - Heat a grill pan or skillet over medium heat. Remove the chicken from the marinade and cook for 6–7 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.
03 - While the chicken rests, combine the creamy 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 amount of water to reach your preferred drizzling consistency.
04 - Lay each tortilla flat on a clean work surface. Spread 1–2 tablespoons of peanut sauce across the center of each wrap. Layer with shredded lettuce, carrots, red bell pepper, cucumber, and fresh cilantro leaves.
05 - Arrange the sliced chicken over the vegetables in each wrap. Drizzle with additional peanut sauce and sprinkle with chopped roasted peanuts for crunch.
06 - Fold in the sides of each tortilla, then roll up tightly from the bottom to enclose the filling. Slice each wrap in half on a diagonal and serve immediately with fresh lime wedges on the side.
# Expert Tips:
01 -
- The peanut sauce alone is worth making this recipe, and you will start putting it on everything from rice bowls to roasted broccoli.
- Everything cooks in one pan and assembles on the counter, so cleanup is almost nonexistent.
02 -
- Do not skip resting the chicken after cooking because slicing too early lets all those juices run out onto your board instead of staying inside the meat.
- Under season the peanut sauce at first since the flavors deepen and concentrate as it sits, you can always add more but you cannot take it away.
03 -
- Slice the chicken at a slight angle rather than straight down for wider, thinner pieces that layer better and feel more tender in every bite.
- A tiny splash of fish sauce in the peanut sauce adds an umami depth that most people cannot identify but everyone notices when it is missing.