Thai Peanut Chicken Wraps (Printable)
Juicy chicken with crisp vegetables in a creamy Thai peanut sauce, wrapped in warm tortillas for a satisfying meal.
# What You'll Need:
→ Chicken Marinade
01 - 2 medium boneless, skinless chicken breasts
02 - 1 tablespoon soy sauce
03 - 1 tablespoon fresh lime juice
04 - 1 teaspoon sesame oil
05 - 1 clove garlic, minced
06 - 1 teaspoon fresh ginger, grated
→ Peanut Sauce
07 - 1/3 cup creamy peanut butter
08 - 2 tablespoons soy sauce
09 - 1 tablespoon honey or maple syrup
10 - 2 teaspoons rice vinegar
11 - 1 teaspoon sriracha or chili sauce (optional)
12 - 1/4 cup warm water
→ Wrap Assembly
13 - 4 large flour tortillas or whole wheat wraps
14 - 1 cup shredded carrots
15 - 1 cup shredded red cabbage
16 - 1 red bell pepper, thinly sliced
17 - 2 green onions, thinly sliced
18 - 1/2 cup fresh cilantro leaves
19 - 1/4 cup chopped roasted peanuts (optional)
20 - Lime wedges, for serving
# How-To Steps:
01 - In a mixing bowl, combine soy sauce, lime juice, sesame oil, minced garlic, and grated ginger. Add the chicken breasts and toss to coat evenly. Let marinate for 10 minutes at room temperature.
02 - Heat a skillet over medium heat. Cook the marinated chicken breasts for 5 to 6 minutes per side until fully cooked through and juices run clear. Remove from heat and slice into thin strips.
03 - In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sriracha if using, and warm water until smooth and pourable. Add more water as needed to reach desired drizzling consistency.
04 - Warm tortillas in a dry skillet or microwave until pliable. Spread a generous spoonful of peanut sauce across each tortilla. Layer with sliced chicken, shredded carrots, red cabbage, bell pepper, green onions, and cilantro. Drizzle with additional peanut sauce and sprinkle with chopped roasted peanuts if desired.
05 - Tightly roll up each wrap, tucking in the sides as you go. Slice in half on the diagonal and serve immediately with lime wedges.
# Expert Advice:
01 -
- The peanut sauce alone will ruin takeout for you, and you will be fine with that.
- Everything comes together in about half an hour, which means you can make this on a Tuesday without resenting your kitchen.
02 -
- Overcooking the chicken is the fastest way to ruin these wraps, so pull them from the pan the moment they are no longer pink inside.
- The peanut sauce thickens as it sits, so whisk in another splash of warm water if you are assembling wraps later in the day.
03 -
- Taste the peanut sauce before you add water, because some peanut butters are saltier than others and you cannot undo salt once it is in there.
- Toasting the tortillas for about fifteen seconds per side in a dry skillet gives them pliable chew and faint char marks that make every wrap taste better.