Description
These Thai Peanut Chicken Wraps offer a delightful fusion of tender, sautéed chicken combined with a creamy, tangy peanut sauce and fresh crunchy vegetables, all wrapped in whole wheat tortillas. Perfect for a quick, flavorful lunch or light dinner, this recipe balances savory, sweet, and spicy flavors with a satisfying crunch.
Ingredients
Scale
Chicken & Cooking
- 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon olive oil
Peanut Sauce
- 1 cup (240ml) creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon ginger, grated
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
Wrap & Toppings
- 4 large whole wheat tortillas
- 1 cup shredded carrots
- 1 cup thinly sliced red bell pepper
- 1 cup chopped cucumber
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts
Instructions
- Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the thinly sliced chicken breasts and cook for 6-8 minutes until fully cooked and golden brown. Remove from heat and set aside.
- Prepare the Peanut Sauce: In a medium bowl, whisk together creamy peanut butter, soy sauce, rice vinegar, honey, lime juice, grated ginger, minced garlic, and red pepper flakes until smooth and creamy.
- Spread the Sauce: Lay out the whole wheat tortillas and spread a generous amount of the prepared peanut sauce evenly on each tortilla.
- Add the Chicken: Divide the cooked chicken evenly among the tortillas, placing the chicken strips along the center of each one.
- Add Vegetables and Herbs: Top the chicken with shredded carrots, sliced red bell pepper, chopped cucumber, and fresh cilantro for freshness and crunch.
- Sprinkle Peanuts: Sprinkle chopped roasted peanuts over the vegetable toppings to add extra texture and nutty flavors.
- Roll the Wraps: Carefully roll up each tortilla tightly, folding in the sides as you go to secure all ingredients inside.
- Slice and Serve: Slice each wrap diagonally in half and serve immediately while fresh and flavorful.
Notes
- For a spicier kick, add more red pepper flakes or a drizzle of sriracha to the peanut sauce.
- Use gluten-free tortillas to make this recipe gluten-free if needed.
- These wraps can be prepared ahead and wrapped tightly in foil for an easy packed lunch.
- Leftover wraps keep well refrigerated for up to 1 day but are best enjoyed fresh to preserve tortilla texture.
- To lighten the sauce, substitute half of the peanut butter with Greek yogurt for a creamy twist.
