Thai Peanut Chicken Wraps

There’s something satisfying about biting into a fresh, colorful wrap bursting with flavor. These Thai Peanut Chicken Wraps are not only quick to prepare, taking about 30 minutes, but they also offer a delicious blend of textures and tastes that will transport your taste buds to a Thai street market. With creamy peanut sauce balancing the crunch of fresh veggies, this recipe shines as a delightful lunch option or a light dinner.

Perfect for busy weeknights or meal prep, this recipe is ideal for families, friends, or anyone seeking a healthy and delectable meal. You can prepare the ingredients ahead of time, and the wraps are best enjoyed fresh but can be stored for later.

Why You’ll Love This Recipe

• The peanut sauce is creamy and full of umami flavor.
• Fresh vegetables add a satisfying crunch to each bite.
• Marinated chicken strips are juicy and perfectly cooked.
• Easy assembly makes it a fun meal to create together.

What You’ll Need

Gather these ingredients to create your delicious wraps.

For the Chicken

• 1 lb boneless chicken breast, cut into thin strips
• 2 tbsp soy sauce
• 2 tbsp sesame oil

For the Sauce

• 1/2 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp lime juice
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 tbsp honey

For the Wrap

• 4 large flour tortillas
• Fresh lettuce leaves, washed and dried
• 1 cup purple cabbage, shredded
• 2 carrots, julienned
• Fresh cilantro, chopped

For a gluten-free option, use gluten-free tortillas.

Substitutions & Swaps

• Almond butter for peanut butter
• Chicken thighs for chicken breast
• Rice vinegar for lime juice
• Spinach for lettuce

How to Make It

Prepare these mouthwatering wraps in just a few steps.

Whisk the Sauce

In a medium bowl, whisk together peanut butter, 2 tablespoons soy sauce, 1 tablespoon sesame oil, lime juice, minced garlic, grated ginger, and honey until smooth and well combined. Set aside.

Marinate the Chicken

Cut chicken breast into thin strips and place in a bowl. Add remaining 1 tablespoon soy sauce and 1 tablespoon sesame oil. Mix well and let marinate for 10 minutes while preparing vegetables.

Prepare the Vegetables

Wash and dry lettuce leaves, shred purple cabbage, julienne carrots into thin matchsticks, and chop fresh cilantro. Arrange all vegetables in separate bowls for easy assembly.

Cook the Chicken

Heat a large skillet over medium-high heat. Add marinated chicken strips and cook for 6-8 minutes, stirring occasionally, until chicken is golden brown and cooked through. Remove from heat and let cool slightly.

Warm the Tortillas

Warm flour tortillas in a dry skillet for 30 seconds on each side or wrap in damp paper towel and microwave for 20 seconds until soft and pliable.

Assemble the Wraps

Spread 2 tablespoons of peanut sauce down the center of each tortilla. Layer with lettuce, purple cabbage, carrots, cooked chicken, and fresh cilantro. Drizzle with additional peanut sauce if desired.

Roll the Wraps

Fold in the sides of the tortilla and roll tightly from bottom to top. Cut each wrap in half diagonally and serve immediately with extra peanut sauce on the side.

How to Store It

Fridge: Store in an airtight container for up to 2 days.
Freezer: No, as the veggies may become soggy.
Reheat: Enjoy cold or reheat briefly in a skillet over low heat.

Tips for Best Results

• Slice the chicken evenly for consistent cooking.
• Use fresh ingredients for the best texture and flavor.
• Allowing the wraps to rest for a few minutes helps meld the flavors.
• Serve the wraps with lime wedges for added zest.

Serving Suggestions

• Pair with a refreshing cucumber salad for a light meal.
• Serve with extra peanut sauce for dipping.
• Enjoy alongside a cold drink on a hot day.