Thai Peanut Chicken Wraps (Printable Version)
Tender chicken with crisp vegetables in a creamy Thai peanut sauce, all wrapped up for a satisfying meal.
# What You Need:
→ Chicken & Marinade
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons soy sauce
03 - 1 tablespoon fresh lime juice
04 - 1 tablespoon honey
05 - 1 teaspoon toasted sesame oil
06 - 1 garlic clove, minced
07 - ½ teaspoon ground ginger
→ Thai Peanut Sauce
08 - ⅓ 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)
→ Wrap Assembly
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 cup shredded romaine or iceberg lettuce
20 - ¼ cup fresh cilantro leaves
21 - 2 tablespoons chopped roasted peanuts
# How To Make It:
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 turn to coat evenly. Cover and refrigerate for at least 15 minutes.
02 - While the chicken marinates, 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 with additional warm water to reach your preferred drizzling consistency.
03 - 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 the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
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 extra peanut sauce and sprinkle with chopped roasted peanuts.
06 - Fold in the sides of each tortilla, then roll up tightly from the bottom. Slice each wrap in half diagonally and serve immediately with lime wedges on the side.
# Expert Suggestions:
01 -
- The peanut sauce alone is worth making this, and you will want to put it on everything from rice bowls to roasted broccoli.
- Everything cooks in under twenty minutes, which means you can pull this off on a Tuesday without breaking a sweat.
- The crunch from the fresh vegetables against that creamy sauce is the kind of texture contrast that makes you slow down and actually enjoy eating.
02 -
- Do not rush the chicken resting step because cutting into it immediately releases all the juices and leaves the meat dry.
- The peanut sauce thickens as it sits, so give it a quick stir and a splash of water if you made it ahead.
03 -
- Pound the chicken to an even thickness before marinating so it cooks uniformly and you never end up with one dry end and one undercooked end.
- Warm tortillas are dramatically easier to roll without splitting, so take those ten seconds and heat them in a dry pan.