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Thai Peanut Chicken Wraps

Thai Peanut Chicken Wraps

Experience a flavor explosion with these incredible Thai Peanut Chicken Wraps! This authentic recipe delivers a symphony of sweet, savory, and spicy notes, packed into a convenient and satisfying wrap that even novice cooks can master.
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Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Servings: 4 wraps
Course: Dinner, Lunch, Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

Peanut Sauce Ingredients
  • 1/2 cup creamy peanut butter natural, unsweetened is best
  • 1/4 cup soy sauce or tamari for gluten-free
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup for vegan option
  • 1 tablespoon sesame oil
  • 1-2 cloves garlic minced
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon sriracha or other chili sauce adjust to your spice preference
  • 2-4 tablespoons warm water to thin the sauce to desired consistency
Chicken Ingredients
  • 1 pound boneless, skinless chicken breasts or thighs cut into bite-sized pieces
  • 1 tablespoon vegetable oil or peanut oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Wrap Ingredients
  • 4-6 large whole wheat tortillas or your favorite wrap lightly warmed
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped roasted peanuts for garnish
  • lime wedges for serving
  • thinly sliced red bell pepper optional
  • cucumber optional
  • baby spinach optional

Equipment

  • Medium Bowl
  • Large skillet or wok

Method
 

  1. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, minced garlic, grated ginger, and sriracha. Gradually add warm water, 1 tablespoon at a time, whisking until the sauce reaches your desired smooth, pourable consistency. Set aside.
    1/2 cup creamy peanut butter, 1/4 cup soy sauce or tamari, 2 tablespoons rice vinegar, 1 tablespoon honey or maple syrup, 1 tablespoon sesame oil, 1-2 cloves garlic, 1 teaspoon grated fresh ginger, 1/2 teaspoon sriracha or other chili sauce, 2-4 tablespoons warm water
  2. Season the bite-sized chicken pieces with salt and pepper. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, for 5-7 minutes, or until browned and cooked through.
    1 pound boneless, skinless chicken breasts or thighs, 1 tablespoon vegetable oil or peanut oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper
  3. Pour about half of the prepared peanut sauce over the cooked chicken in the skillet. Stir well to coat the chicken evenly. Let it simmer for 1-2 minutes, allowing the sauce to thicken slightly and cling to the chicken.
  4. Lightly warm your tortillas according to package directions. This can be done in a dry skillet, in the microwave, or briefly in the oven. Warming makes them more pliable and less likely to tear.
    4-6 large whole wheat tortillas or your favorite wrap
  5. Lay out a warmed tortilla. Spoon a generous portion of the sauced chicken onto the center of the tortilla. Top with shredded red cabbage, shredded carrots, and fresh cilantro. Add any other optional vegetables you desire for extra crunch and flavor.
    4-6 large whole wheat tortillas or your favorite wrap, 1 cup shredded red cabbage, 1 cup shredded carrots, 1/2 cup chopped fresh cilantro, thinly sliced red bell pepper, cucumber, baby spinach
  6. Fold in the sides of the tortilla and then roll it up tightly from the bottom. Garnish the top with chopped roasted peanuts and serve immediately with lime wedges on the side for squeezing over the wraps.
    1/4 cup chopped roasted peanuts, lime wedges

Notes

Store components separately for optimal freshness. Reheating assembled wraps is not ideal.
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