Unlock a world of vibrant flavors with these Thai Peanut Chicken Wraps, a quick and satisfying meal perfect for busy weeknights or a delightful lunch. This recipe transforms simple ingredients into a culinary masterpiece, offering a delicious and healthy alternative to takeout.
Key Ingredients for Thai Peanut Chicken Wraps
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup creamy peanut butter (natural, unsweetened is preferred)
- 1/4 cup soy sauce or tamari (for gluten-free)
- 2 tablespoons lime juice (freshly squeezed is best)
- 1 tablespoon honey or maple syrup
- 1 tablespoon Sriracha or other chili garlic sauce (adjust to your spice preference)
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- 1/4 cup water (or more, to reach desired sauce consistency)
- 8 large flour tortillas or gluten-free wraps
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup chopped roasted peanuts (for garnish)
- Optional: Slices of cucumber, bell pepper, or a drizzle of extra Sriracha
How to Make Thai Peanut Chicken Wraps
Prepare for a taste sensation! These wraps are incredibly easy to assemble, making them a go-to for a satisfying and flavorful meal in under 30 minutes. The star is the luscious, homemade peanut sauce that coats tender chicken and fresh veggies, creating a symphony of sweet, savory, and spicy notes.
Step-by-Step Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken pieces with 2 tablespoons of the prepared peanut sauce (you’ll make the full batch in the next step). Toss to coat evenly and let it marinate for at least 10 minutes while you prepare the sauce and vegetables.
- Make the Peanut Sauce: In a separate medium bowl, whisk together the peanut butter, soy sauce (or tamari), lime juice, honey (or maple syrup), Sriracha, minced garlic, grated ginger, and water. Start with 2 tablespoons of water and add more gradually, whisking until you achieve a smooth, pourable consistency. Taste and adjust seasonings as needed – you might want more lime for tang, Sriracha for heat, or honey for sweetness.
- Cook the Chicken: Heat a tablespoon of oil (like vegetable or coconut oil) in a large skillet over medium-high heat. Add the marinated chicken pieces in a single layer and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. If your skillet is too crowded, cook the chicken in batches to ensure it sears properly.
- Warm the Tortillas: Gently warm the tortillas according to package directions. This can be done in a dry skillet over medium heat for about 30 seconds per side, in a microwave wrapped in a damp paper towel for 20-30 seconds, or directly over a low gas flame for a few seconds per side for a slight char.
- Assemble the Wraps: Lay a warm tortilla flat. Spoon a generous amount of the creamy peanut sauce onto the center of the tortilla. Top with cooked chicken, shredded red cabbage, shredded carrots, chopped cilantro, and chopped green onions. Add any other optional toppings like cucumber or bell pepper.
- Wrap it Up: Fold in the sides of the tortilla, then tightly roll from the bottom up to create a secure wrap. Repeat with the remaining tortillas and fillings.
- Serve and Garnish: Serve the Thai Peanut Chicken Wraps immediately. Garnish with extra chopped peanuts for added crunch and a drizzle of any remaining peanut sauce or Sriracha, if desired.
Why You’ll Love This Thai Peanut Chicken Wraps
These Thai Peanut Chicken Wraps are an absolute game-changer for your weeknight meals. The star of the show is undoubtedly the incredibly flavorful and creamy peanut sauce, which brings a delightful balance of sweet, savory, and a hint of spice that perfectly complements the tender chicken and crunchy fresh vegetables. Making these wraps at home is not only incredibly rewarding for your taste buds but also a budget-friendly alternative to expensive takeout, allowing you to control the quality and quantity of ingredients. The vibrant combination of shredded cabbage, crisp carrots, and fresh cilantro, all brought together by that irresistible peanut goodness, creates a truly satisfying and dynamic flavor profile that’s far more exciting than a plain chicken sandwich.
Forget bland lunches and predictable dinners; these wraps are an explosion of taste and texture that will have you hooked! They’re remarkably similar to restaurant-style lettuce wraps but with the comforting embrace of a tortilla and the decadent depth of homemade peanut sauce. If you’re looking for a meal that’s both healthy and bursting with international flair, then you absolutely must try these Thai Peanut Chicken Wraps for yourself. Get ready to impress your family (and yourself!) with this easy yet spectacular recipe!
Storing and Reheating Tips
- Refrigeration: For optimal freshness, store any leftover Thai Peanut Chicken Wraps in an airtight container in the refrigerator. It’s best to keep the components separate if possible to prevent the tortillas from becoming soggy. For example, you can store the filling (chicken and veggies mixed with some sauce) in one container and the remaining peanut sauce in a separate small container. The assembled wraps can be stored for 1-2 days, but the texture of the tortillas may soften.
- Reheating:
- Separated Components: If you stored components separately, take the filling and gently warm it on the stovetop over medium-low heat or in the microwave for 1-2 minutes, adding a little more peanut sauce if needed. Warm the tortillas separately as described in the recipe. Assemble fresh wraps for the best texture.
- Assembled Wraps: If reheating assembled wraps, you can do so in a dry skillet over medium-low heat for a few minutes per side, or in a microwave for 30-60 seconds, being careful not to overheat them. The tortillas may become softer when reheated this way.
- Freezing: While the chicken and peanut sauce can be frozen, it’s not recommended to freeze the assembled wraps as the texture of the vegetables and tortillas will degrade significantly upon thawing. If you wish to freeze components, cool the cooked chicken and peanut sauce completely. Store them in separate freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator and reheat as described above before assembling fresh wraps.
Final Thoughts
These Thai Peanut Chicken Wraps are a testament to how simple ingredients can create extraordinary flavor. Give this recipe a try; you’ll be delighted by how easy and delicious it is to bring a taste of Thailand right into your kitchen. Happy cooking!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Thai Peanut Chicken Wraps
Ingredients
Equipment
Method
- In a medium bowl, combine the chicken pieces with 2 tablespoons of the prepared peanut sauce (you’ll make the full batch in the next step). Toss to coat evenly and let it marinate for at least 10 minutes while you prepare the sauce and vegetables.1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- In a separate medium bowl, whisk together the peanut butter, soy sauce (or tamari), lime juice, honey (or maple syrup), Sriracha, minced garlic, grated ginger, and water. Start with 2 tablespoons of water and add more gradually, whisking until you achieve a smooth, pourable consistency. Taste and adjust seasonings as needed – you might want more lime for tang, Sriracha for heat, or honey for sweetness.1 cup creamy peanut butter, 1/4 cup soy sauce or tamari, 2 tablespoons lime juice, 1 tablespoon honey or maple syrup, 1 tablespoon Sriracha or other chili garlic sauce, 1 clove garlic, minced, 1/2 teaspoon grated fresh ginger, 1/4 cup water
- Heat a tablespoon of oil (like vegetable or coconut oil) in a large skillet over medium-high heat. Add the marinated chicken pieces in a single layer and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. If your skillet is too crowded, cook the chicken in batches to ensure it sears properly.1 tablespoon oil (like vegetable or coconut oil), 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Gently warm the tortillas according to package directions. This can be done in a dry skillet over medium heat for about 30 seconds per side, in a microwave wrapped in a damp paper towel for 20-30 seconds, or directly over a low gas flame for a few seconds per side for a slight char.8 large flour tortillas or gluten-free wraps
- Lay a warm tortilla flat. Spoon a generous amount of the creamy peanut sauce onto the center of the tortilla. Top with cooked chicken, shredded red cabbage, shredded carrots, chopped cilantro, and chopped green onions. Add any other optional toppings like cucumber or bell pepper.8 large flour tortillas or gluten-free wraps, 1 cup creamy peanut butter, 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces, 1 cup shredded red cabbage, 1 cup shredded carrots, 1/2 cup chopped fresh cilantro, 1/4 cup chopped green onions, Optional: Slices of cucumber, bell pepper, or a drizzle of extra Sriracha
- Fold in the sides of the tortilla, then tightly roll from the bottom up to create a secure wrap. Repeat with the remaining tortillas and fillings.
- Serve the Thai Peanut Chicken Wraps immediately. Garnish with extra chopped peanuts for added crunch and a drizzle of any remaining peanut sauce or Sriracha, if desired.1/4 cup chopped roasted peanuts, 1 tablespoon Sriracha or other chili garlic sauce