Thai Peanut Chicken Wraps (Printable Version)
Tender chicken, crisp vegetables and creamy peanut sauce tucked into soft tortillas for a quick, flavorful meal.
# Ingredient List:
→ Chicken Marinade
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 toasted 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 (adjust to taste)
12 - 1/4 cup warm water
→ Wraps and 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 fresh cilantro, chopped
19 - 1/4 cup roasted peanuts, roughly chopped
# How to Make:
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 remaining components.
02 - Heat a non-stick skillet over medium-high heat. Add the marinated chicken in an even layer and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F. Transfer to a plate 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, one tablespoon at a time, until the sauce reaches a drizzleable consistency.
04 - Heat each tortilla in a dry skillet over medium heat for about 15 seconds per side, or microwave wrapped in a damp paper towel for 20 seconds, until pliable and soft.
05 - Spread a generous tablespoon of peanut sauce down the center of each warm tortilla. Layer the cooked chicken, shredded carrots, sliced bell pepper, shredded cabbage, and green onions evenly over the sauce. Top with fresh cilantro and chopped roasted peanuts.
06 - Drizzle additional peanut sauce over the filling. Fold in the sides of each tortilla and roll tightly from the bottom to form a secure wrap. Slice diagonally in half and serve immediately with extra lime wedges on the side.
# Expert Tips:
01 -
- The peanut sauce alone is worth making, and you will want to put it on everything from noodles to roasted vegetables.
- Everything cooks in under twenty minutes, which means dinner on the table faster than delivery.
02 -
- Do not skip warming the tortillas or they will crack and split every time you try to fold them.
- Taste the peanut sauce before assembling and adjust the lime or honey to your liking, because the balance between sweet, sour, and salty makes or breaks it.
03 -
- Double the peanut sauce and keep the extra in a jar in the fridge for rice bowls, dipping vegetables, or emergency snack attacks.
- Slice all vegetables thin and uniform so every bite has a bit of everything instead of one thick piece of pepper taking over the whole wrap.