Easy Thai Peanut Chicken Wraps
These Thai Peanut Chicken Wraps are a quick and easy meal bursting with savory, sweet, and slightly spicy flavors. Tender chicken is coated in a creamy Thai peanut sauce and paired with crunchy vegetables, all wrapped in a warm tortilla for a satisfying and convenient dish.
Equipment
- Large skillet
- Medium bowl
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
- Grater
- Garlic press (optional)
- Tongs or spatula
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ cup creamy peanut butter
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons fresh lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ¼ teaspoon red pepper flakes
- 2-4 tablespoons water
- 4 large burrito-size tortillas
- 1 cup shredded carrots
- 1 cup shredded cabbage
- ½ cup bean sprouts
- ¼ cup chopped green onions
- ¼ cup chopped cilantro
- ¼ cup chopped roasted peanuts
- Sriracha or other hot sauce optional
- 1 tablespoon vegetable oil or olive oil
Instructions
- Heat a tablespoon of oil in a large skillet over medium-high heat.
- Add the chicken pieces to the skillet and cook for 5-7 minutes, or until cooked through and lightly browned. Cook in batches if necessary.
- Remove the chicken from the skillet and set aside.
- In a medium bowl, whisk together the peanut butter, soy sauce, honey, lime juice, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.
- If the sauce is too thick, add water, one tablespoon at a time, until it reaches your desired consistency.
- Add the cooked chicken back to the skillet.
- Pour the Thai peanut sauce over the chicken and stir to coat evenly.
- Cook for another 2-3 minutes, allowing the sauce to warm through and slightly thicken.
- Warm the tortillas according to package directions.
- Lay a tortilla flat on a clean surface.
- Spoon a generous amount of the Thai Peanut Chicken mixture onto the center of the tortilla.
- Top with shredded carrots, shredded cabbage, bean sprouts, green onions, and cilantro.
- Fold in the sides of the tortilla and then roll it up tightly from the bottom.
- Repeat with the remaining tortillas and filling.
- Cut the Thai Peanut Chicken Wraps in half, if desired.
- Garnish with chopped roasted peanuts and a drizzle of sriracha (if desired).
- Serve immediately.
Notes
Adjust the sauce ingredients to your personal taste. Use gluten-free tortillas and tamari for a gluten-free version. You can prepare the Thai Peanut Chicken ahead of time and store it in the refrigerator for up to 3 days. Assembled wraps are best eaten immediately. Chicken thighs or tofu can be substituted for chicken breasts. Almond butter or cashew butter can be used instead of peanut butter. Add other veggies you enjoy, like bell peppers or cucumbers.