Name: Thai Peanut Chicken Wraps Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: Thai
Ingredients: 1 pound boneless, skinless chicken breasts; 2 tablespoons soy sauce; 1 tablespoon lime juice; 1 tablespoon sesame oil; 2 cloves garlic, minced; Salt and pepper to taste; 1/2 cup creamy peanut butter; 2 tablespoons soy sauce; 1 tablespoon lime juice; 1 tablespoon honey or maple syrup; 1 teaspoon sriracha (optional, for heat); 1-2 tablespoons water (to adjust consistency); 4 large whole wheat or spinach tortillas; 1 cup shredded carrots; 1 cup cucumber, julienned; 1 cup red cabbage, shredded; 1/4 cup fresh cilantro, chopped; Lime wedges for serving

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Introduction

These Thai Peanut Chicken Wraps are a flavorful and healthy meal option that’s quick to prepare. Combining tender marinated chicken with a creamy, tangy peanut sauce and fresh crunchy vegetables, they make for a satisfying and vibrant lunch or dinner.

A close-up of three chicken wraps cut in half to show their colorful layers, placed on a wooden board over a white marbled surface. Each wrap is filled with grilled brown chicken pieces on the top layer, bright orange shredded carrots, red bell pepper strips, fresh green leafy lettuce, and purple cabbage as the bottom layer. Some chopped nuts are scattered around the wraps. In the background, there are two lime wedges slightly blurred. The wraps have a lightly toasted white tortilla shell. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless, skinless chicken breasts
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon sesame oil
2 cloves garlic, minced
Salt and pepper to taste
1/2 cup creamy peanut butter
2 tablespoons soy sauce (for peanut sauce)
1 tablespoon lime juice (for peanut sauce)
1 tablespoon honey or maple syrup
1 teaspoon sriracha (optional, for heat)
1-2 tablespoons water (to adjust peanut sauce consistency)
4 large whole wheat or spinach tortillas
1 cup shredded carrots
1 cup cucumber, julienned
1 cup red cabbage, shredded
1/4 cup fresh cilantro, chopped
Lime wedges for serving

Instructions

Step 1: In a bowl, mix soy sauce, lime juice, sesame oil, minced garlic, salt, and pepper. Add chicken breasts and toss to coat. Marinate in the refrigerator for at least 20 minutes.
Step 2: Prepare the peanut sauce by whisking together peanut butter, soy sauce, lime juice, honey, and sriracha if using. Add water gradually to achieve a smooth but not runny consistency. Set aside.
Step 3: Heat a grill or stovetop skillet over medium heat. Cook the marinated chicken for 6-7 minutes each side until fully cooked and no longer pink inside. Let rest for a few minutes, then slice into thin strips.
Step 4: Lay one tortilla flat and layer chicken strips, shredded carrots, julienned cucumber, shredded red cabbage, and chopped cilantro in the center. Drizzle with peanut sauce.
Step 5: Fold in the sides of the tortilla over the filling, then roll tightly from the bottom to enclose the filling. Repeat with remaining tortillas and filling.
Step 6: Slice each wrap diagonally in half and serve with lime wedges and extra peanut sauce for dipping. Enjoy!

Tips & Variations

Substitute chicken with grilled shrimp or tofu for different protein options.
Add avocado or bell peppers to the wraps for extra creaminess and crunch.
If you prefer less heat, omit the sriracha from the peanut sauce.

Storage

Store leftover wraps in an airtight container in the refrigerator for up to 2 days. To keep the vegetables crisp, store the fillings and peanut sauce separately and assemble fresh when ready to eat. Reheat chicken strips gently in a skillet or microwave before assembling the wraps.

How to Serve

The image shows a dark round plate filled with eight cut whole wheat wraps arranged in a circle. Each wrap has visible layers of white cooked chicken slices, orange carrot strips, green cucumber sticks, and shredded purple cabbage. In the center of the plate is a small white bowl with a brown peanut sauce topped with crushed peanuts. Around the plate, there are lime wedges, a white bowl with green sliced onions, a dark small plate with whole peanuts, a bottle of Thai peanut sauce with purple and orange labeling, a knife with a dark wooden handle, and some sliced vegetables on a wooden board. Everything is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the peanut sauce ahead of time?

Yes, the peanut sauce can be made a day in advance and stored in the refrigerator. Stir well before using, as it may thicken slightly when chilled.

What can I use instead of whole wheat or spinach tortillas?

You can use any large tortillas you prefer, such as flour, gluten-free, or even large lettuce leaves for a lighter, low-carb option.