Description
These Thai Peanut Chicken Wraps combine tender pan-cooked chicken with a creamy, tangy peanut sauce and fresh crunchy vegetables wrapped in whole wheat tortillas for a deliciously satisfying and healthy meal. Perfect for lunch or a light dinner, these wraps bring a flavorful Thai-inspired twist with a balance of savory, sweet, and spicy notes.
Ingredients
Scale
Chicken and Cooking
- 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon olive oil
Peanut Sauce
- 1 cup (240ml) creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
Wrap and Vegetables
- 4 large whole wheat tortillas
- 1 cup shredded carrots
- 1 cup thinly sliced red bell pepper
- 1 cup chopped cucumber
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts
Instructions
- Cook the Chicken: In a large skillet over medium heat, warm the olive oil. Add the thinly sliced chicken breasts and cook thoroughly until golden brown and no longer pink inside, about 6-8 minutes. Remove from heat and set aside.
- Make the Peanut Sauce: In a medium bowl, whisk together creamy peanut butter, soy sauce, rice vinegar, honey, lime juice, grated ginger, minced garlic, and red pepper flakes until smooth and creamy.
- Spread the Sauce: Lay out the whole wheat tortillas and spread a generous layer of the peanut sauce evenly over each one.
- Add the Chicken: Divide the cooked chicken slices evenly down the center of each tortilla.
- Top with Vegetables: Add shredded carrots, thinly sliced red bell pepper, chopped cucumber, and fresh cilantro on top of the chicken in each wrap.
- Add Crunch: Sprinkle chopped roasted peanuts over the vegetables for texture and flavor.
- Roll the Wraps: Tightly roll each tortilla, carefully tucking in the sides to enclose the fillings securely.
- Serve: Slice each wrap diagonally in half and serve immediately, enjoying the fresh, savory, and creamy flavors.
Notes
- You can substitute chicken breasts with chicken thighs for juicier meat.
- If you prefer less spice, reduce or omit the red pepper flakes.
- Gluten-free tortillas can be used to adapt this recipe.
- Leftover wraps can be wrapped tightly in foil and refrigerated for up to 2 days.
- For added freshness, serve with a wedge of lime on the side.
