Thai Peanut Chicken Wraps (Print View)
Tender chicken and crisp vegetables with creamy Thai peanut sauce wrapped in warm tortillas for a quick meal.
# What You Need:
→ Chicken
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 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 (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 sliced 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 and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through. Remove from heat 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 and stir until the sauce reaches your preferred consistency.
04 - Warm the flour tortillas in a dry skillet over medium heat for a few seconds per side, or microwave briefly until pliable and soft.
05 - Spread a generous tablespoon of peanut sauce down the center of each tortilla. Layer with the cooked chicken, shredded carrots, sliced bell pepper, shredded cabbage, and green onions. Sprinkle 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 diagonally if desired and serve immediately.
# Expert Hints:
01 -
- The peanut sauce alone is worth making, and you will find yourself putting it on everything from rice bowls to roasted vegetables by the end of the week.
- Everything comes together in one skillet with zero fuss, which means you get bold Thai flavors without the usual long ingredient list or takeout wait.
02 -
- Do not skip the warm water in the peanut sauce because cold peanut butter will seize and clump into an unspreadable brick.
- Overcooking the chicken is the most common mistake here, so pull it from the pan the moment the last pink disappears since it will carryover cook for another minute.
03 -
- Let the peanut sauce sit for ten minutes after mixing because the flavors meld and taste significantly better than when first whisked together.
- Toasting the chopped peanuts in a dry pan for two minutes before sprinkling them on top doubles their flavor with almost zero extra effort.