Thai Peanut Chicken Wraps (Print)
Juicy chicken, crisp veggies, and creamy peanut sauce in soft tortillas
# What You’ll Need:
→ Chicken Marinade
01 - 2 medium boneless, skinless chicken breasts (about 12 oz / 340 g)
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
→ 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
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 Make:
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. Let marinate for at least 10 minutes at room temperature.
02 - Heat a skillet over medium heat. Cook the marinated chicken breasts for 5 to 6 minutes per side, or until the internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and let rest briefly before slicing into thin strips.
03 - In a bowl, whisk together the creamy peanut butter, soy sauce, honey, rice vinegar, sriracha (if using), and warm water until smooth and pourable. Add additional warm water, one teaspoon at a time, if a thinner consistency is desired.
04 - Warm the flour tortillas in a dry skillet over medium heat for about 15 seconds per side, or microwave them for 10 to 15 seconds until pliable and easy to fold.
05 - Spread a generous spoonful of peanut sauce across the center of each warm tortilla. Layer with sliced chicken strips, shredded carrots, shredded red cabbage, sliced bell pepper, green onions, and fresh cilantro. Drizzle with additional peanut sauce and sprinkle with chopped roasted peanuts if desired.
06 - Fold in the sides of each tortilla, then roll up tightly from the bottom. Slice each wrap in half diagonally and serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The peanut sauce comes together in about two minutes and tastes like something from a restaurant that took three days to make.
- Everything cooks in one skillet, which means you get maximum flavor with barely any cleanup.
02 -
- Do not skip the chicken rest after cooking because slicing too early releases all the juices and leaves the meat dry.
- The peanut sauce thickens as it sits, so loosen it with another splash of warm water right before assembling.
03 -
- Warm the tortillas for about fifteen seconds in a dry skillet because pliable wraps are far less likely to tear during rolling.
- Taste the peanut sauce before assembling and adjust the balance of salty, sweet, and spicy to your own preference because peanut butter brands vary widely.