Description
These Thai Peanut Chicken Wraps offer a quick, flavorful, and healthy meal perfect for busy days. Tender marinated chicken is grilled and combined with fresh vegetables like shredded carrots, cucumber, and red cabbage, all wrapped in whole wheat tortillas and drizzled with a creamy, tangy peanut sauce that brings a perfect balance of sweet, savory, and mildly spicy flavors.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- Salt and pepper to taste
For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sriracha (optional, for heat)
- 1-2 tablespoons water (to adjust consistency)
For the Wraps:
- 4 large whole wheat or spinach tortillas
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1 cup red cabbage, shredded
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Marinate the Chicken: In a bowl, combine soy sauce, lime juice, sesame oil, minced garlic, salt, and pepper. Add the chicken breasts and toss well to coat. Refrigerate and let marinate for at least 20 minutes to infuse the flavors.
- Make the Peanut Sauce: While the chicken is marinating, whisk together peanut butter, soy sauce, lime juice, honey, and sriracha in a separate bowl. Add water gradually until reaching a smooth but slightly thick sauce consistency. Set aside.
- Cook the Chicken: Preheat a grill or stovetop skillet over medium heat. Cook the marinated chicken for 6-7 minutes per side until fully cooked and no longer pink inside. Transfer to a cutting board and let rest for a few minutes before slicing thinly.
- Assemble the Wraps: Lay each tortilla flat on a clean surface. Layer sliced chicken, shredded carrots, julienned cucumber, shredded red cabbage, and chopped cilantro in the center. Drizzle with the prepared peanut sauce.
- Roll the Wraps: Fold in the sides over the filling, then tightly roll from the bottom up to secure all ingredients inside. Repeat for remaining tortillas and fillings.
- Serve: Slice each wrap diagonally in half. Serve with lime wedges and extra peanut sauce on the side for dipping. Enjoy your flavorful Thai Peanut Chicken Wraps!
Notes
- For substitutions, grilled shrimp or tofu can be used instead of chicken.
- Add avocado or bell peppers for additional flavor and nutrients.
- Adjust sriracha to control spice level based on preference.
- Whole wheat or spinach tortillas provide extra fiber and nutrients.
- Peanut sauce can be made ahead and stored in the refrigerator for up to 3 days.
