Thai Peanut Chicken Wraps (Printable version)
Tender chicken and crunchy vegetables with creamy peanut sauce rolled into warm tortillas for a quick, flavorful meal.
# What you need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (about 14 oz), thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tbsp lime juice
04 - 1 tsp sesame oil
05 - 1/2 tsp ground ginger
→ Peanut Sauce
06 - 1/2 cup creamy peanut butter
07 - 2 tbsp soy sauce
08 - 2 tbsp lime juice
09 - 1 tbsp honey or maple syrup
10 - 1 tbsp rice vinegar
11 - 1 tsp chili-garlic sauce (optional, for heat)
12 - 1/4 cup warm water
→ Wraps & Vegetables
13 - 4 large flour tortillas or wraps
14 - 1 cup shredded carrots
15 - 1 cup thinly sliced red bell pepper
16 - 1 cup shredded purple cabbage
17 - 2 green onions, thinly sliced
18 - 1/4 cup chopped fresh cilantro
19 - 1/4 cup chopped roasted peanuts (optional)
# How To:
01 - In a medium bowl, combine the sliced chicken with soy sauce, lime juice, sesame oil, and ground ginger. Toss to coat evenly and let marinate while you prepare the remaining components.
02 - Heat a non-stick skillet over medium-high heat. Add the marinated chicken and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through. Remove from the pan and set aside.
03 - In a small bowl, whisk together the creamy peanut butter, soy sauce, lime juice, honey or maple syrup, rice vinegar, and chili-garlic sauce until smooth. Gradually add warm water and stir until the sauce reaches your desired drizzling consistency.
04 - Warm each flour tortilla in a dry skillet over medium heat for a few seconds per side, or microwave briefly until pliable and easy to fold.
05 - Spread a generous tablespoon of peanut sauce down the center of each warm tortilla. Layer with cooked chicken, shredded carrots, sliced red bell pepper, purple cabbage, and green onions. Sprinkle fresh cilantro and chopped roasted peanuts over the top.
06 - Drizzle additional peanut sauce over the filling, fold in the sides of each tortilla, and roll up tightly. Slice each wrap in half on the diagonal and serve immediately.
# Expert Advice:
01 -
- The peanut sauce alone is worth making, and you will want to put it on everything from noodles to roasted vegetables.
- Everything cooks in one pan and the assembly is completely hands on in the best way.
02 -
- Do not skip the tortilla warming step, because cold tortillas will crack along the fold line and spill everything into your lap.
- Taste the peanut sauce before assembling and adjust the lime or honey until it sings, because peanut butter brands vary wildly in sweetness and salt.
03 -
- Let the chicken rest for two minutes off heat before slicing so the juices redistribute instead of running out onto your board.
- Double the peanut sauce and stash the extra in a jar for dipping spring rolls, drizzling over grain bowls, or eating off a spoon at midnight.