Thai Peanut Chicken Wraps (Printable version)
Tender chicken, crisp vegetables, and creamy Thai peanut sauce wrapped in soft tortillas
# What you need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
→ Marinade
02 - 2 tablespoons soy sauce
03 - 1 tablespoon fresh lime juice
04 - 1 tablespoon honey
05 - 1 teaspoon sesame oil
06 - 1 garlic clove, minced
07 - 1/2 teaspoon ground ginger
→ Peanut Sauce
08 - 1/3 cup creamy peanut butter
09 - 2 tablespoons soy sauce
10 - 1 tablespoon rice vinegar
11 - 2 tablespoons warm water
12 - 1 tablespoon fresh lime juice
13 - 1 tablespoon honey
14 - 1 teaspoon chili garlic sauce (optional)
→ Vegetables and Wraps
15 - 4 large flour tortillas or wraps
16 - 1 cup shredded carrots
17 - 1 cup red bell pepper, thinly sliced
18 - 1 cup cucumber, julienned
19 - 1/4 cup fresh cilantro leaves
20 - 2 tablespoons chopped roasted peanuts
21 - 1 cup shredded romaine or iceberg lettuce
# How To:
01 - In a medium bowl, whisk together the soy sauce, lime juice, honey, sesame oil, minced garlic, and ground ginger. Add the chicken breasts and toss to coat evenly. Cover and refrigerate for at least 15 minutes.
02 - Heat a grill pan or skillet over medium heat. Remove the chicken from the marinade and cook for 6 to 7 minutes per side until fully cooked through and juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
03 - While the chicken rests, combine the peanut butter, soy sauce, rice vinegar, warm water, lime juice, honey, and chili garlic sauce in a small bowl. Stir until smooth and creamy, adjusting the water to reach your preferred consistency.
04 - Lay each tortilla flat on a work surface. Spread 1 to 2 tablespoons of peanut sauce across the center. Layer with shredded lettuce, carrots, red bell pepper, cucumber, and cilantro leaves.
05 - Arrange the sliced chicken over the vegetables in each wrap. Drizzle with additional peanut sauce and sprinkle with chopped roasted peanuts.
06 - Fold in the sides of each tortilla and roll up tightly from the bottom. Slice each wrap in half on a diagonal and serve immediately.
# Expert Advice:
01 -
- The peanut sauce alone is worth making, and you will want to put it on everything from rice bowls to roasted vegetables.
- Everything comes together in about half an hour, which means you can pull this off on a Tuesday without breaking a sweat.
- The combination of warm seasoned chicken and cold crisp vegetables inside a soft wrap is genuinely addictive.
02 -
- Do not skip the resting step after cooking the chicken, because slicing too early sends all the juices running onto your board instead of staying in the meat.
- The peanut sauce thickens as it sits, so whisk in a tiny splash of warm water right before assembling if it has been sitting for a while.
03 -
- Warm your tortillas in a dry skillet for twenty seconds per side before assembling so they become pliable and will not crack when you roll them.
- Place the heaviest and wettest ingredients in the center of the wrap and surround them with lettuce to act as a moisture barrier against the tortilla.