Description
These Thai Peanut Chicken Wraps are a quick, fresh, and flavorful summer dinner packed with juicy chicken, crisp veggies, and a creamy, zippy peanut sauce. Perfect for busy weeknights, meal prep, or a light family meal in under 30 minutes.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1 lb), thinly sliced
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon fresh lime juice
- 1 teaspoon honey (or maple syrup)
- 1 teaspoon toasted sesame oil
- Pinch of black pepper
- 1 clove garlic, minced
- 1/3 cup creamy peanut butter (natural preferred)
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon rice vinegar
- 1 tablespoon honey (or agave for vegan)
- 1 tablespoon fresh lime juice
- 1 teaspoon grated fresh ginger
- 1–2 teaspoons sriracha or chili garlic sauce (optional)
- 2–3 tablespoons warm water (to thin as needed)
- 4 large flour tortillas (10-inch; use gluten-free if needed)
- 1 cup shredded carrots
- 1 cup shredded purple cabbage (or green cabbage)
- 1 cup thinly sliced cucumber
- 1/2 red bell pepper, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint or basil (optional)
- 1/4 cup chopped peanuts (for garnish)
Instructions
- In a medium bowl, combine 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 teaspoon honey, 1 teaspoon sesame oil, minced garlic, and black pepper. Add the chicken slices and toss to coat. Let it sit while you prep the other ingredients (at least 5-10 minutes).
- Slice cabbage, carrots, cucumber, and bell pepper into thin strips. Place them in a bowl of ice water for 3-5 minutes to keep everything crisp, then drain and pat dry with paper towels. Chop cilantro, mint, and peanuts.
- In a small bowl or blender, whisk together 1/3 cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 tablespoon lime juice, grated ginger, and sriracha. Add 2-3 tablespoons warm water, whisking until smooth and pourable. Adjust seasoning to taste.
- Heat a nonstick skillet or grill pan over medium-high heat. Add chicken in a single layer. Cook for 3-4 minutes per side, until browned and cooked through (internal temp 165°F). Transfer to a plate and let rest for 2 minutes, then slice into bite-size strips.
- Wrap tortillas in a damp paper towel and microwave for 30 seconds, or warm in a dry skillet for 15 seconds per side.
- Lay a tortilla flat. Spread a tablespoon of peanut sauce down the center. Add a handful of cabbage, carrots, cucumber, and bell pepper. Top with chicken, then sprinkle with cilantro, mint, and peanuts. Drizzle with more peanut sauce if desired. Fold in the sides, then roll up tightly from the bottom. Slice in half or serve whole.
- If your wrap seems too full, remove a bit of filling. If the wrap tears, double up the tortilla or use a lettuce leaf. If peanut sauce is too thick, stir in a splash of warm water; if too thin, add more peanut butter.
Notes
For extra flavor, marinate the chicken up to 30 minutes. Use rotisserie chicken for a shortcut. For vegan wraps, substitute tofu or chickpeas for chicken and agave for honey. Use lettuce leaves for a low-carb or gluten-free option. Pat veggies dry to prevent soggy wraps. Adjust peanut sauce to taste for spice and tang.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 wrap (1/4 of recipe)
- Calories: 420
- Sugar: 8
- Sodium: 850
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 32
- Fiber: 5
- Protein: 28
Keywords: Thai chicken wraps, peanut sauce, summer dinner, healthy wraps, quick dinner, meal prep, gluten-free option, dairy-free, easy chicken recipe, fresh vegetables