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Crunchy Thai Chicken Wraps

Close-up of a fresh lettuce cup filled with saucy chicken, shredded purple cabbage, carrots, and topped with cilantro for crunchy Thai Chicken Wraps.
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Make satisfyingly crunchy Thai chicken wraps using crispy chicken and a homemade peanut sauce. This recipe is quick for weeknight meals.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup milk
  • 2 large eggs
  • 2 cups panko breadcrumbs
  • 1 tablespoon vegetable oil (for frying/baking)
  • 8 large lettuce cups or large flour tortillas
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped green onions
  • For Peanut Sauce: 1/2 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated fresh ginger
  • 2-4 tablespoons hot water (to thin)

Instructions

  1. Prepare the chicken: Cut chicken breasts into bite-sized pieces. In one shallow dish, mix flour, salt, pepper, and garlic powder. In a second dish, whisk the milk and eggs. In a third dish, place the panko breadcrumbs.
  2. Dredge each chicken piece first in the flour mixture, then dip in the egg mixture, and finally coat thoroughly with panko breadcrumbs.
  3. Cook the chicken: Heat oil in a skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 5-7 minutes, turning occasionally. Alternatively, bake at 400°F (200°C) for 15-20 minutes until crispy. Drain on paper towels.
  4. Make the peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, lime juice, and ginger. Add hot water one tablespoon at a time until the sauce reaches a smooth, drizzly consistency.
  5. Assemble the wraps: Lay out your lettuce cups or tortillas. Place a portion of shredded cabbage, carrots, cilantro, and green onions on each base.
  6. Top the slaw mixture with several pieces of the crunchy chicken.
  7. Drizzle generously with the peanut sauce. Fold or roll the wrap tightly and serve immediately.

Notes

  • For extra crunch, you can lightly toast the panko breadcrumbs before using them to coat the chicken.
  • You can prepare the peanut sauce up to three days ahead and store it in the refrigerator.
  • If you prefer a lighter option, air-fry the breaded chicken instead of pan-frying.

Nutrition

Find it online: https://delishdreams.com/crunchy-thai-chicken-wraps-recipe/