Thai Peanut Chicken Wraps (Print)

Tender chicken, crisp veggies, and creamy peanut sauce in soft tortillas for a quick, flavorful meal.

# Components:

→ Chicken Preparation

01 - 2 medium boneless, skinless chicken breasts (approximately 400 g), thinly sliced
02 - 1 tablespoon vegetable oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper

→ Peanut Sauce

05 - 1/3 cup creamy peanut butter
06 - 2 tablespoons soy sauce
07 - 1 tablespoon honey
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon lime juice
10 - 1 teaspoon sesame oil
11 - 1 small garlic clove, minced
12 - 1 teaspoon grated fresh ginger
13 - 1-2 teaspoons Sriracha or chili sauce, adjusted to taste
14 - 2-3 tablespoons warm water, as needed to achieve desired sauce consistency

→ Crunchy Vegetables

15 - 1 cup shredded red cabbage
16 - 1 cup shredded carrots
17 - 1 red bell pepper, thinly sliced
18 - 2 spring onions, thinly sliced
19 - 1/4 cup fresh cilantro leaves, chopped

→ Assembly Components

20 - 4 large flour tortillas or wraps
21 - 1/4 cup roasted peanuts, roughly chopped (optional garnish)
22 - 1 lime, cut into wedges for serving

# Directions:

01 - Heat vegetable oil in a large skillet over medium heat. Season the thinly sliced chicken with salt and black pepper. Cook for 5-6 minutes, stirring periodically, until the chicken is thoroughly cooked and exhibits a light golden hue. Remove from heat and set aside.
02 - In a mixing bowl, vigorously whisk together the peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, minced garlic, grated ginger, and Sriracha. Gradually incorporate warm water, one tablespoon at a time, until a smooth and pourable sauce consistency is achieved.
03 - Combine the shredded red cabbage, shredded carrots, thinly sliced red bell pepper, sliced spring onions, and chopped cilantro in a large bowl. Toss gently to ensure even distribution of all vegetables.
04 - Briefly warm the flour tortillas in a dry skillet over low heat or in the microwave until they become soft and pliable.
05 - On each warmed tortilla, spread approximately 1-2 tablespoons of the prepared peanut sauce. Arrange a portion of the cooked chicken over the sauce, followed by a generous amount of the vegetable medley. If using, sprinkle with chopped roasted peanuts. Drizzle with additional peanut sauce as desired.
06 - Carefully roll up each tortilla tightly, tucking in the sides as you fold. Serve the assembled wraps immediately, accompanied by lime wedges.

# Expert Advice:

01 -
  • Uses quick prep ingredients so you get dinner fast
  • Customizable with any veggies you have on hand
  • Packed with protein and fresh crunch for a satisfying meal
  • Sauce comes together in minutes and doubles as a dip for veggies
02 -
  • High in protein with lots of fiber from vegetables
  • Peanut sauce can be prepared ahead and stays good for up to five days in the fridge
  • Wraps are perfect for meal prep or lunchbox meals

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