Thai Peanut Chicken Wraps (Printable)
Tender chicken wrapped with crisp vegetables and creamy Thai peanut sauce. Ready in 35 minutes.
# What You'll Need:
→ Chicken and 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 toasted sesame oil
06 - 1 garlic clove, 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 and Vegetables
15 - 4 large flour tortillas
16 - 1 cup shredded carrots
17 - 1 cup red bell pepper, thinly sliced
18 - 1 cup cucumber, julienned
19 - 1/4 cup fresh cilantro leaves
20 - 2 tablespoons roasted peanuts, chopped
21 - 1 cup shredded romaine or iceberg lettuce
# Directions:
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 turn 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 completely smooth, adjusting with additional water to reach your preferred drizzling 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. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
04 - Lay each flour 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.
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, then roll up tightly from the bottom. Slice each wrap in half on a diagonal and serve immediately.
# Expert Tips:
01 -
- The peanut sauce alone is worth making this recipe, and you will find yourself putting it on everything from rice bowls to roasted vegetables.
- Everything comes together in about half an hour with zero complicated techniques, making it perfect for those evenings when you want something exciting but cannot spend an hour cooking.
- The combination of warm seasoned chicken with cool crisp vegetables creates a texture contrast that keeps every single bite interesting.
02 -
- Do not rush the chicken resting step because slicing too early lets all the juices escape and you end up with dry meat inside an otherwise perfect wrap.
- The peanut sauce thickens as it sits so if you make it ahead just stir in a teaspoon of warm water to bring it back to a drizzleable consistency before assembling.
03 -
- If your peanut butter is very thick and stiff, microwave it for fifteen seconds before mixing the sauce because warm peanut butter blends into a silky sauce with far less effort.
- Dusting the inside of the tortilla with a tiny pinch of salt before adding the sauce wakes up every flavor and makes the wrap taste seasoned from the first bite to the last.