Description
These Thai Peanut Chicken Wraps combine juicy marinated chicken, fresh crunchy vegetables, and a creamy, zesty peanut sauce wrapped in whole wheat or spinach tortillas. Quick to prepare and full of vibrant flavors, they make a perfect meal for lunch, dinner, or meal prep. The balanced combination of protein, healthy fats, and fresh produce ensures a satisfying and nutritious wrap that’s sure to become a family favorite.
Ingredients
Scale
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)
- 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 marinate for at least 20 minutes to allow the flavors to infuse.
- Make the Peanut Sauce: While the chicken marinates, whisk together peanut butter, soy sauce, lime juice, honey, and sriracha if using. Gradually add water a little at a time until the sauce reaches a smooth, pourable consistency. Set aside.
- Cook the Chicken: Preheat a grill or stovetop skillet over medium heat. Place the marinated chicken on the hot surface and cook for 6-7 minutes per side until fully cooked through and no longer pink inside. Remove from heat and let rest for a few minutes before slicing into thin strips.
- Assemble the Wraps: Lay a tortilla flat and arrange a portion of sliced chicken in the center. Top with shredded carrots, julienned cucumber, shredded red cabbage, and chopped cilantro. Drizzle generously with the peanut sauce.
- Roll the Wraps: Fold the sides of the tortilla over the filling, then roll up from the bottom tightly to secure the ingredients. Repeat with remaining tortillas and filling.
- Serve: Slice each wrap diagonally in half and serve with lime wedges and extra peanut sauce on the side for dipping. Enjoy immediately for best freshness and flavor.
Notes
- Marinate chicken for at least 20 minutes, up to 1 hour, to maximize flavor and tenderness.
- Use a meat thermometer to ensure chicken reaches 165°F (75°C) to avoid overcooking.
- Allow cooked chicken to rest before slicing to retain moisture.
- Store wraps and fillings separately if prepping in advance to prevent sogginess.
- Substitute grilled shrimp or tofu for chicken for a different protein option.
- For gluten-free wraps, use gluten-free tortillas and tamari instead of soy sauce.
- Adjust sriracha in peanut sauce to control spice level or omit for no heat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Thai
Keywords: Thai peanut chicken wraps, chicken wraps, peanut sauce wraps, healthy wraps, quick lunch, grilled chicken recipe
