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Easy Thai Chicken Wraps with Peanut Sauce

A hand holds a tightly wrapped tortilla filled with shredded chicken, colorful slaw, and drizzled heavily with peanut sauce for a Thai Chicken Wrap Recipe.
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Prepare simple, flavorful Thai-style chicken wraps using a quick homemade peanut sauce. This recipe is suitable for a fast weeknight meal.

Ingredients

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  • 1 lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce (or tamari)
  • 2 tablespoons lime juice
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 2 tablespoons hot water (for thinning sauce)
  • 8 medium flour tortillas or large lettuce cups
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped peanuts (optional topping)

Instructions

  1. Cook the chicken: Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 6-8 minutes per side until fully cooked (internal temperature reaches 165°F). Remove chicken, let it rest for 5 minutes, then shred or dice it.
  2. Make the peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, ginger, and garlic. Add hot water one tablespoon at a time until the sauce reaches a smooth, pourable consistency.
  3. Combine: Place the shredded chicken in a bowl and toss it with half of the peanut sauce until coated.
  4. Warm the wraps: Lightly warm the tortillas in a dry skillet or microwave until pliable. If using lettuce cups, prepare them for filling.
  5. Assemble the wraps: Lay out a tortilla or lettuce cup. Layer a portion of the sauced chicken, shredded carrots, red cabbage, and cilantro.
  6. Serve: Drizzle the remaining peanut sauce over the filling. Top with chopped peanuts if desired. Roll or fold the wrap tightly and serve immediately.

Notes

  • For a healthier option, substitute flour tortillas with large butter lettuce or romaine leaves for low-carb wraps.
  • You can grill the chicken instead of pan-frying; slice it thinly after grilling for easier wrapping.
  • Prepare the peanut sauce up to three days ahead and store it in the refrigerator. You may need to add a splash of water to thin it before serving.

Nutrition

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