Description
These Flavorful Thai Peanut Chicken Wraps combine tender, sautéed chicken with a creamy and tangy peanut sauce, wrapped in soft flour tortillas and loaded with fresh, crunchy vegetables. Perfect for a quick, satisfying meal that balances sweet, spicy, and savory flavors with vibrant textures.
Ingredients
Scale
Chicken and Seasoning
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper (freshly ground)
Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup warm water (plus more if needed)
- 3 tbsp low-sodium soy sauce
- 2 tbsp fresh lime juice
- 1 tbsp honey (or maple syrup)
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tbsp fresh ginger (grated)
- 2 cloves garlic (minced)
- 1-2 tsp sriracha (or to your preferred spice level)
Vegetables and Wraps
- 4 large flour tortillas
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup shredded red cabbage
- 1/2 English cucumber, thinly sliced
- Fresh cilantro for garnish
- 1/4 cup chopped peanuts (for garnish)
Instructions
- Prepare the peanut sauce: Whisk together peanut butter, warm water, soy sauce, lime juice, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and sriracha in a bowl until smooth and well combined. Adjust the consistency with additional warm water if needed.
- Cook the chicken: Cut chicken breasts into thin strips or bite-sized pieces. Heat olive oil in a skillet over medium heat, then add the chicken pieces seasoned with salt and pepper. Sauté for 7–10 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
- Assemble the wraps: Lay out each flour tortilla flat and spread a generous layer of the prepared peanut sauce evenly over the surface. Top with cooked chicken strips, shredded carrots, sliced red bell pepper, red cabbage, cucumber slices, and fresh cilantro leaves.
- Roll and serve: Carefully roll each tortilla tightly to enclose the filling completely. Garnish the wraps with chopped peanuts and serve immediately with extra peanut sauce on the side for dipping.
Notes
- For a gluten-free version, substitute flour tortillas with gluten-free wraps or lettuce leaves.
- Add extra sriracha if you prefer spicier wraps.
- Leftovers can be stored in the refrigerator for up to 2 days, but assemble wraps fresh for best texture.
- You can substitute chicken breasts with thighs if preferred for more juiciness.
- To make it vegan, replace chicken with tofu or tempeh and use maple syrup instead of honey.
