Pin These Thai Peanut Chicken Wraps are my answer to busy weeknights when you crave something vibrant yet satisfying. Tender chicken mingles with crisp, colorful vegetables and a creamy, tangy peanut sauce all wrapped up in a soft tortilla. This recipe brings the bold flavors of Thai street food straight to your kitchen in just over thirty minutes and always leaves my family licking their fingers.
My youngest called these rainbow wraps the first time I made them and now we all look forward to taco night with a Thai twist.
Ingredients
- Chicken breast: sliced thin for quick, even cooking and tender bites Choose fresh chicken with no added water for the best sear
- Vegetable oil: helps keep chicken juicy A neutral oil like sunflower or canola works well
- Salt and black pepper: season the chicken so each piece is flavorful Look for fine sea salt and freshly ground pepper
- Creamy peanut butter: forms the rich, nutty base of the sauce Choose a peanut butter with no added sugar or oil
- Soy sauce: brings umami depth Use a naturally brewed soy sauce for best flavor
- Honey: balances the sauce with sweetness Clover or acacia honey dissolves easily
- Rice vinegar and lime juice: add contrast and brightness Freshly squeezed lime enhances the Thai vibe
- Sesame oil: imparts toasty warmth Toasted sesame oil gives a deeper flavor
- Fresh garlic and ginger: add aromatic zing Peel and grate them just before using for punchiest result
- Sriracha or chili sauce: lets you dial in the heat Adjust to your spice preference
- Warm water: loosens up the sauce for easy drizzling Just enough to make it pour smoothly
- Red cabbage and carrots: provide crunch and color Choose firm, bright veggies for texture
- Red bell pepper: delivers sweetness and a pop of color Slice thin for best layering
- Spring onions and cilantro: bring freshness and a herbal lift Include tender green tops of the onions for mild bite
- Flour tortillas or wraps: hold everything together Choose large, soft tortillas that bend without cracking
- Roasted peanuts: give extra crunch Toast lightly for best flavor
- Lime wedges for serving: add fresh acidity Always use fresh limes not bottled juice
Instructions
- Prepare the Chicken:
- Slice the chicken into thin strips so it cooks evenly Arrange all pieces to a similar size Heat the oil in a large skillet over medium and wait for it to shimmer Season the chicken with salt and pepper then add to the pan Spread out so it sears not steams Let cook 5 to 6 minutes stirring only occasionally until the chicken is cooked through and lightly golden Remove to a plate and keep warm
- Make the Peanut Sauce:
- Place peanut butter soy sauce honey rice vinegar lime juice sesame oil garlic ginger and Sriracha in a mixing bowl Start whisking slowly adding warm water one tablespoon at a time You are looking for a smooth sauce that is thick but drizzles off the spoon Taste and adjust lime or Sriracha for more zing or heat as you like
- Prepare Crunchy Vegetables:
- Thinly shred the red cabbage and carrots with a sharp knife or box grater Slice the bell pepper into very thin strips and chop the spring onions Gather fresh cilantro and chop lightly Combine all veggies and herbs in a large bowl Toss everything gently so colors and flavors blend evenly
- Warm the Tortillas:
- Place each tortilla one at a time in a dry skillet over medium heat for about 15 seconds per side or until soft Stack and cover with a clean towel to keep warm and pliable Alternatively microwave covered in a damp towel for 15 to 20 seconds
- Assemble the Wraps:
- Lay one tortilla flat and spread with 1 to 2 tablespoons of peanut sauce Use the back of a spoon to cover most of the surface Arrange some warm chicken across the middle Top with a generous handful of the crunchy vegetable mix Sprinkle with roasted peanuts if using and drizzle with extra sauce if desired
- Roll and Serve:
- Fold the sides of the wrap toward the center then roll up tightly from the bottom Tuck everything in so the filling is snug Slice in half if you like and serve with lime wedges for a final squeeze of brightness Enjoy right away while the chicken is still warm and the veggies are crisp
Pin I always get requests for extra peanut sauce at parties because it is just that addictive My daughter loves to help slice the peppers and spread the sauce so these wraps double as a fun family project
Storage Tips
Keep any leftover wraps tightly wrapped in foil or plastic and store them in the refrigerator for up to two days The veggies will soften slightly but the flavor holds up Pack the peanut sauce separately and drizzle on just before eating for the freshest taste If making ahead do not assemble until ready to serve
Ingredient Substitutions
Switch chicken for baked tofu or shredded rotisserie chicken for faster prep Almond butter can sub for peanut butter in the sauce and tamari is a great gluten free swap for soy sauce You can use any crunchy green veggie like snap peas or cucumber for extra crunch
Serving Suggestions
Pair these wraps with a simple cucumber salad or rice noodle salad for a fuller meal I love serving them alongside a bowl of extra peanut sauce for dipping They are also great with a light sparkling water with lime or a chilled glass of Riesling
Cultural and Historical Context
Thai peanut sauce has roots in satay a street food found across Southeast Asia but this wrap brings together classic street flavors and Western style wraps in a fusion that is friendly for busy kitchens These wraps also work perfectly for picnics or lunch on the go thanks to their handheld format
Seasonal Adaptations
In summer swap out cabbage for shredded romaine lettuce or thinly sliced cucumber Add fresh mango or pineapple for a sweeter version In winter try quick pickled carrots or radishes for zesty crunch
Pro Tips
- Slice everything as thinly as possible for easy rolling and even bites
- When warming tortillas cover them with a towel so they stay soft while you prep
- Make a double batch of peanut sauce and use it for dipping spring rolls or tossing with noodles for a quick lunch
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