Thai Peanut Chicken Wraps (Printable)
Tender chicken and crisp vegetables with creamy Thai peanut sauce wrapped in warm tortillas for a quick meal.
# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (about 14 oz), thinly sliced
02 - 1 tablespoon soy sauce
03 - 1 tablespoon fresh lime juice
04 - 1 teaspoon sesame oil
05 - 1/2 teaspoon ground ginger
→ Peanut Sauce
06 - 1/2 cup creamy peanut butter
07 - 2 tablespoons soy sauce
08 - 2 tablespoons fresh lime juice
09 - 1 tablespoon honey or maple syrup
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon 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)
# How-To Steps:
01 - In a medium bowl, combine the chicken with soy sauce, lime juice, sesame oil, and ground ginger. Toss to coat evenly and let marinate 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. Remove from the pan and set aside.
03 - In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey or maple syrup, rice vinegar, and chili-garlic sauce until smooth. Gradually add warm water, stirring 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 them briefly until pliable and easy to fold.
05 - Spread a generous tablespoon of peanut sauce down the center of each tortilla. Layer the cooked chicken, shredded carrots, red bell pepper, purple cabbage, and green onions over the sauce. Top with fresh cilantro and chopped roasted peanuts.
06 - Drizzle additional peanut sauce over the filling, fold the sides inward, and roll each wrap tightly. Slice in half on the diagonal and serve immediately with a wedge of fresh lime.
# Expert Advice:
01 -
- The peanut sauce alone is worth making, and you will want to put it on everything from noodles to roasted vegetables by the end of the week.
- Everything cooks in one pan and assembles in minutes, which means almost no cleanup and a meal that feels surprisingly special for so little effort.
02 -
- Do not skip the resting time for the chicken after cooking because carryover heat finishes the job and the juices redistribute instead of running out onto your board.
- Taste the peanut sauce before adding water because the consistency you want is closer to heavy cream than to a thick paste.
03 -
- Make double the peanut sauce and store the extra in a jar in the refrigerator for up to a week because it turns plain rice bowls and stir fries into something special with zero extra work.
- Toasting the chopped peanuts in the dry skillet for sixty seconds before sprinkling them on top makes their flavor exponentially more fragrant and nutty.