Thai Peanut Chicken Wraps (Printable version)
Juicy chicken with crisp vegetables in a rich Thai peanut sauce, wrapped in warm tortillas.
# What You’ll Need:
→ Chicken and Marinade
01 - 2 medium boneless, skinless chicken breasts (about 12 oz each)
02 - 1 tablespoon soy sauce
03 - 1 tablespoon fresh lime juice
04 - 1 teaspoon toasted sesame oil
05 - 1 clove garlic, minced
06 - 1 teaspoon fresh ginger, grated
→ Thai Peanut Sauce
07 - 1/3 cup creamy peanut butter
08 - 2 tablespoons soy sauce
09 - 1 tablespoon honey or maple syrup
10 - 2 teaspoons rice vinegar
11 - 1 teaspoon sriracha or chili sauce (optional)
12 - 1/4 cup warm water, plus more as needed
→ Wraps and toppings
13 - 4 large flour tortillas or whole wheat wraps (10-inch)
14 - 1 cup shredded carrots
15 - 1 cup shredded red cabbage
16 - 1 red bell pepper, thinly sliced
17 - 2 green onions, thinly sliced
18 - 1/2 cup fresh cilantro leaves
19 - 1/4 cup chopped roasted peanuts (optional)
20 - Lime wedges, for serving
# How to Make It:
01 - In a mixing bowl, whisk together the soy sauce, lime juice, sesame oil, minced garlic, and grated ginger. Add the chicken breasts and turn to coat evenly. Let rest for at least 10 minutes at room temperature, or cover and refrigerate for up to 2 hours for deeper flavor.
02 - Heat a skillet or grill pan over medium heat. Remove the chicken from the marinade, letting excess drip off, and cook for 5 to 6 minutes per side until the internal temperature reaches 165°F and the juices run clear. Transfer to a cutting board and let rest for 3 minutes before slicing into thin strips.
03 - In a medium bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, and sriracha until combined. Gradually stream in the warm water, whisking continuously, until the sauce is smooth and reaches a drizzleable consistency. Adjust with additional water 1 teaspoon at a time if too thick.
04 - Heat each tortilla in a dry skillet over medium heat for about 15 seconds per side, or wrap the stack in a damp paper towel and microwave for 20 to 30 seconds until soft and pliable.
05 - Lay a warm tortilla flat on a work surface. Spread a generous spoonful of peanut sauce across the center, leaving a 1-inch border. Layer on sliced chicken, shredded carrots, red cabbage, bell pepper strips, green onions, and cilantro. Drizzle with additional peanut sauce and sprinkle with chopped peanuts if desired. Fold in the sides, then roll up tightly from the bottom. Slice on a diagonal and serve with lime wedges.
# Expert tips:
01 -
- The peanut sauce comes together in about ninety seconds and tastes like something from a restaurant that would charge you sixteen dollars a plate.
- Everything rolls up neatly, making it one of those rare meals that feels genuinely fun to eat with your hands.
02 -
- Do not skip the resting step after cooking the chicken because cutting into it immediately releases all the juices and leaves the meat dry.
- Warm your tortillas before assembling or they will crack and tear when you try to roll them.
03 -
- Toast the chopped peanuts in a dry pan for two minutes before sprinkling them on, the warmth and extra crunch are absolutely worth the extra step.
- If you want the sauce to taste even more layered, add a tiny splash of fish sauce, it sounds odd but it deepens the flavor in a way nothing else can.