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
Notes
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.
