Thai Peanut Chicken Wraps (Printable)

Juicy chicken with crisp veggies in creamy Thai peanut sauce, wrapped in soft tortillas for an easy meal.

# Ingredient List:

→ 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

→ Thai 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 other chili sauce (optional)
12 - 1/4 cup warm water

→ Wraps and Fillings

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

# 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. Allow to 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 golden brown. Remove from heat and slice into thin strips.
03 - In a bowl, whisk together creamy peanut butter, soy sauce, honey, rice vinegar, sriracha (if using), and warm water until smooth and pourable. Add additional warm water as needed to reach your preferred 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 strips, shredded carrots, red cabbage, bell pepper, green onions, and cilantro. Drizzle with additional peanut sauce and sprinkle with chopped peanuts if desired.
05 - Tightly roll up each wrap, tucking in the sides as you go. Slice in half diagonally and serve immediately with fresh lime wedges.

# Expert Advice:

01 -
  • The peanut sauce alone is worth making, and you will want to put it on everything from noodles to roasted vegetables.
  • Everything comes together in about half an hour with no fancy equipment required.
  • The crunch of fresh vegetables against the rich, savory sauce is the kind of contrast that keeps you going back for another bite.
02 -
  • Do not skip resting the chicken after cooking because slicing immediately causes all the juices to run out and you end up with dry meat.
  • The peanut sauce thickens as it sits, so if you are making it ahead, whisk in a little warm water to loosen it before using.
03 -
  • Grate the ginger directly into the marinade using a microplane so it practically dissolves and distributes evenly throughout.
  • Taste the peanut sauce before adding it to the wraps and adjust the balance of salt, sweet, and acid until it makes you close your eyes and smile.

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