Thai Peanut Chicken Wraps (Print View)
Flavor-packed wraps with marinated chicken, fresh vegetables, and creamy Thai peanut sauce.
# What You Need:
→ Chicken & Marinade
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons soy sauce
03 - 1 tablespoon fresh lime juice
04 - 1 tablespoon honey
05 - 1 teaspoon sesame oil
06 - 1 clove garlic, minced
07 - 1/2 teaspoon ground ginger
→ Peanut Sauce
08 - 1/3 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)
→ Wraps & Vegetables
15 - 4 large flour tortillas or wraps
16 - 1 cup shredded romaine or iceberg lettuce
17 - 1 cup shredded carrots
18 - 1 cup red bell pepper, thinly sliced
19 - 1 cup cucumber, julienned
20 - 1/4 cup fresh cilantro leaves
21 - 2 tablespoons chopped roasted peanuts
# How-To Steps:
01 - In a medium bowl, whisk together the soy sauce, lime juice, honey, sesame oil, minced garlic, and ground ginger. Add the chicken breasts and toss to coat evenly. Cover and refrigerate for at least 15 minutes.
02 - While the chicken marinates, combine the peanut butter, soy sauce, rice vinegar, warm water, lime juice, honey, and chili garlic sauce in a small bowl. Stir until smooth and creamy, adjusting with additional water to reach your preferred consistency.
03 - Heat a grill pan or skillet over medium heat. Remove the chicken from the marinade and cook for 6 to 7 minutes per side, until the internal temperature reaches 165°F and the juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
04 - Lay each tortilla flat on a work surface. Spread 1 to 2 tablespoons of peanut sauce across the center. 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.
06 - Fold in the sides of each tortilla and roll up tightly from the bottom. Slice each wrap in half on a diagonal and serve immediately.
# Expert Hints:
01 -
- The peanut sauce comes together in about ninety seconds and tastes like something from a restaurant that would charge you sixteen dollars.
- Everything stays crisp and fresh if you build the wraps right before eating, which makes them perfect for hurried weeknights.
02 -
- Do not skip the resting period after cooking the chicken because cutting into it immediately lets all the juices run out and you will end up with dry meat.
- The peanut sauce thickens as it sits, so always make it slightly thinner than you think it should be and it will be perfect by the time you assemble.
03 -
- Warm the tortillas for about fifteen seconds in a dry skillet before assembling so they become pliable and will not crack when you roll them tightly.
- Double the peanut sauce and keep the extra in a jar in the refrigerator because you will want to put it on everything from rice bowls to roasted vegetables for the rest of the week.