Thai Peanut Chicken Wraps (Printable)
Tender chicken, crisp vegetables, and creamy Thai peanut sauce wrapped in flour tortillas.
# What's Needed:
→ Chicken and 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 clove garlic, 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
→ Wraps and Vegetables
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, turning to coat evenly. Cover and refrigerate for at least 15 minutes to allow the flavors to penetrate.
02 - Heat a grill pan or skillet over medium heat. Remove the chicken from the marinade and cook for 6–7 minutes per side until the internal temperature reaches 165°F and the juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
03 - While the chicken rests, combine the peanut butter, soy sauce, rice vinegar, warm water, lime juice, honey, and chili garlic sauce in a small bowl. Stir until completely smooth, adjusting the amount of warm water to reach your preferred drizzling consistency.
04 - Lay each tortilla flat on a work surface. Spread 1–2 tablespoons of peanut sauce across the center of each wrap. Layer with shredded lettuce, carrots, red bell pepper, cucumber, and fresh cilantro leaves.
05 - Arrange the sliced chicken over the vegetables in each wrap. Drizzle with additional peanut sauce and sprinkle generously with chopped roasted peanuts for crunch.
06 - Fold in the sides of each tortilla, then roll up tightly from the bottom to form a secure wrap. Slice each wrap in half on a diagonal and serve immediately with lime wedges on the side.
# Tips for Success:
01 -
- The peanut sauce alone will ruin store bought versions for you forever, and you will be okay with that.
- Everything cooks in one pan, which means you get maximum flavor and minimal dishwashing, a trade I will always accept.
02 -
- Do not skip the rest time for the chicken because slicing too early turns juicy meat into a puddle on the board and dry strips in the wrap.
- Warm water in the peanut sauce is not optional, cold water makes peanut butter seize and turn grainy, and you will think you ruined it.
03 -
- If your peanut sauce tastes flat, add another squeeze of lime, and if it tastes too sharp, add a tiny pinch more honey, this balancing act is the whole secret.
- Toasting the chopped peanuts in a dry pan for two minutes before sprinkling them on takes them from good to the thing people ask about.