Thai Peanut Chicken Wraps (Print Version)
Tender chicken strips with crunchy vegetables in a rich peanut sauce, rolled in warm tortillas for a satisfying meal.
# What You Need:
→ Chicken and Marinade
01 - 2 medium boneless, skinless chicken breasts
02 - 1 tablespoon soy sauce
03 - 1 tablespoon fresh lime juice
04 - 1 teaspoon toasted 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 chili sauce (optional)
12 - 1/4 cup warm water, plus more as needed
→ Wraps and Toppings
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 Prepare:
01 - In a mixing bowl, combine the soy sauce, lime juice, sesame oil, minced garlic, and grated ginger. Add the chicken breasts and toss to coat evenly. Let marinate for at least 10 minutes at room temperature.
02 - Heat a skillet over medium heat. Remove the chicken from the marinade and cook for 5 to 6 minutes per side, or until the internal temperature reaches 165°F and the juices run clear. Transfer to a cutting board and let rest briefly before slicing into thin strips.
03 - In a bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, and sriracha if using. Gradually add warm water while whisking until the sauce is smooth and reaches a drizzleable consistency. Adjust with additional water as needed.
04 - Place the tortillas in a dry skillet over medium heat for about 15 seconds per side, or microwave in 10-second intervals until soft and pliable.
05 - Spread a generous spoonful of peanut sauce down the center of each tortilla. Layer with sliced chicken, shredded carrots, red cabbage, bell pepper strips, green onions, and cilantro leaves. Drizzle with additional peanut sauce and sprinkle with chopped roasted peanuts if desired.
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 with lime wedges alongside.
# Expert Advice:
01 -
- The peanut sauce alone is worth making this recipe, and you will find yourself putting it on everything from noodles to scrambled eggs.
- Everything comes together in about half an hour, which makes it feel almost unfairly easy for how impressive it tastes.
- The crunch of fresh vegetables paired with juicy marinated chicken creates a texture contrast that keeps every bite interesting.
02 -
- Do not skip resting the chicken after cooking because slicing too early sends all the flavorful juices running onto your cutting board instead of staying in the meat.
- Warm water is the secret to transforming thick peanut butter into a silky sauce, so add it gradually and whisk with conviction until the consistency clicks.
03 -
- Toast the chopped peanuts in a dry pan for two minutes before sprinkling them on, because that one extra step deepens their flavor dramatically.
- If your peanut sauce separates after sitting, just give it a quick whisk or add a teaspoon of warm water to bring it back together.