Thai Peanut Chicken Wraps (Printable)
Flavor-packed wraps with marinated chicken, fresh vegetables, and rich Thai peanut sauce.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
→ Marinade
02 - 2 tablespoons soy sauce
03 - 1 tablespoon fresh lime juice
04 - 1 tablespoon honey
05 - 1 teaspoon sesame oil
06 - 1 garlic clove, minced
07 - 1/2 teaspoon ground ginger
→ Peanut Sauce
08 - 1/3 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 (optional)
→ Wraps and Vegetables
15 - 4 large flour tortillas
16 - 1 cup shredded carrots
17 - 1 cup red bell pepper, thinly sliced
18 - 1 cup cucumber, julienned
19 - 1/4 cup fresh cilantro leaves
20 - 2 tablespoons chopped roasted peanuts
21 - 1 cup shredded romaine lettuce
# How To Make:
01 - In a medium bowl, whisk together the soy sauce, lime juice, honey, sesame oil, minced garlic, and ground ginger. Add the chicken breasts and toss to coat evenly. Cover and refrigerate for at least 15 minutes.
02 - Heat a grill pan or skillet over medium heat. Remove the chicken from the marinade and cook for 6 to 7 minutes per side until the internal temperature reaches 165°F. 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 smooth, adjusting the water as needed to reach a drizzleable consistency.
04 - Lay the tortillas flat on a work surface. Spread 1 to 2 tablespoons of peanut sauce across each tortilla. Layer with shredded lettuce, carrots, red bell pepper, cucumber, and cilantro leaves.
05 - Arrange the sliced chicken over the vegetables on each wrap. Drizzle with additional peanut sauce and sprinkle with chopped roasted peanuts.
06 - Fold in the sides of each tortilla and roll up tightly from the bottom. Slice each wrap in half on a diagonal and serve immediately.
# Expert Tips:
01 -
- The peanut sauce alone is worth making this, and it doubles as a dip for everything else in your fridge.
- Everything comes together in about half an hour with zero fancy techniques.
- They hold up beautifully for lunch the next day if you wrap them tight.
02 -
- If you skip the resting time on the chicken, the juices will run out and your wraps will turn soggy fast.
- The peanut sauce thickens as it sits, so give it a quick stir and another splash of warm water right before serving.
03 -
- Warm the tortillas for about fifteen seconds in a dry skillet so they become pliable and will not crack when you roll them.
- Do not overfill, because a wrap that bursts open halfway through eating is a sad moment you can easily avoid.