Thai Peanut Chicken Wraps (Printable)

Tender chicken and crisp veg with creamy Thai peanut sauce wrapped in soft tortillas—quick, fresh, and satisfying.

# What's Needed:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 14 oz), thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tbsp fresh lime juice
04 - 1 tsp sesame oil
05 - 1/2 tsp ground ginger

→ Peanut Sauce

06 - 1/2 cup creamy peanut butter
07 - 2 tbsp soy sauce
08 - 2 tbsp fresh lime juice
09 - 1 tbsp honey or maple syrup
10 - 1 tbsp rice vinegar
11 - 1 tsp chili-garlic sauce (optional for heat)
12 - 1/4 cup warm water

→ Wraps & Vegetables

13 - 4 large flour tortillas or wraps
14 - 1 cup shredded carrots
15 - 1 cup thinly sliced red bell pepper
16 - 1 cup shredded purple cabbage
17 - 2 green onions, thinly sliced
18 - 1/4 cup chopped fresh cilantro
19 - 1/4 cup chopped roasted peanuts (optional)

# How to Make It:

01 - In a medium bowl, combine the sliced chicken with soy sauce, lime juice, sesame oil, and ground ginger. Toss to coat evenly and let marinate while you prepare the remaining components.
02 - Heat a non-stick skillet over medium-high heat. Add the marinated chicken and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F. Remove from the pan and set aside.
03 - In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, rice vinegar, and chili-garlic sauce until smooth. Gradually add warm water, whisking continuously, until the sauce reaches your preferred drizzling consistency.
04 - Warm each tortilla in a dry skillet over medium heat for about 10 seconds per side, or microwave them in a damp paper towel for 15 to 20 seconds until pliable.
05 - Spread a generous tablespoon of peanut sauce down the center of each warm tortilla. Layer the cooked chicken, shredded carrots, sliced bell pepper, purple cabbage, and green onions evenly over the sauce. Sprinkle with fresh cilantro and chopped roasted peanuts.
06 - Drizzle additional peanut sauce over the filling, fold in the sides of each tortilla, and roll up tightly. Slice diagonally in half and serve immediately with a wedge of fresh lime.

# Tips for Success:

01 -
  • The peanut sauce alone is worth making this, and you will want to put it on everything from noodles to roasted vegetables.
  • Everything comes together in about half an hour with no fancy techniques or equipment.
  • The crunch of fresh vegetables paired with tender spiced chicken is genuinely addictive.
02 -
  • Do not skip warming the tortillas or they will tear when you try to fold them and the whole thing falls apart in your hands.
  • The peanut sauce thickens as it sits, so if you make it ahead, stir in a splash of warm water to loosen it before using.
03 -
  • Cut the chicken into uniformly thin strips so nothing is undercooked while other pieces dry out, consistency is everything.
  • Double the peanut sauce recipe and keep the extra in the fridge for rice bowls, stir fries, or dipping raw vegetables throughout the week.

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