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–+ servings
Thai Peanut Chicken Wraps

Irresistible Thai Peanut Chicken Wraps Bursting with Flavor

These Thai Peanut Chicken Wraps are a flavor explosion of tender chicken, vibrant veggies, and creamy sauce, perfect for lunch or dinner.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 4 wraps
Course: Lunch
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Chicken Breast Can use leftover grilled chicken for convenience.
For the Wrap
  • 4 pieces Flour Tortillas Consider whole wheat tortillas or large lettuce leaves for low-carb options.
For the Peanut Sauce
  • ½ cup Creamy Peanut Butter Swap for almond butter or sunflower seed butter for nut-free options.
  • 2 tablespoons Soy Sauce Use gluten-free soy sauce for a gluten-free alternative.
  • 1 tablespoon Sesame Oil
  • 2 tablespoons Lime Juice
  • 2 cloves Garlic Minced.
  • 1 tablespoon Fresh Ginger Grated.
  • 1 tablespoon Honey Adjust based on taste preferences.
For the Vegetables
  • 1 cup Fresh Lettuce Leaves Torn into wrap-sized pieces.
  • 1 cup Purple Cabbage Shredded.
  • 1-2 pieces Carrots Julienned.
  • ¼ cup Fresh Cilantro Optional.
For Flavor Enhancements
  • 1 tablespoon Lime Juice Add acidity to balance richness.
  • 1 teaspoon Garlic Enhances flavor depth.
  • 1 tablespoon Fresh Ginger Provides warmth.

Equipment

  • Non-stick Skillet
  • Medium bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together ½ cup creamy peanut butter, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 2 tablespoons lime juice, 2 cloves minced garlic, 1 tablespoon grated fresh ginger, and 1 tablespoon honey until smooth and creamy. Set aside.
  2. Slice 1 pound of boneless chicken breast into thin strips, place in a bowl with remaining 2 tablespoons soy sauce and 1 tablespoon sesame oil. Toss well and let marinate for 10 minutes.
  3. Wash and dry the fresh produce. Tear lettuce leaves into wrap-sized pieces, shred purple cabbage, and julienne 1-2 carrots. Arrange the vegetables in separate bowls for assembly.
  4. Heat a non-stick skillet over medium-high heat, add marinated chicken strips. Cook for 6-8 minutes until golden brown and fully cooked.
  5. Warm flour tortillas in a skillet for about 30 seconds on each side or microwave for 10-15 seconds.
  6. Spread peanut sauce over the center of each warm tortilla, layer with fresh veggies and sautéed chicken. Drizzle with more peanut sauce and roll tightly.
  7. Cut each wrap in half diagonally and serve immediately with extra peanut sauce on the side.

Nutrition

Serving: 1wrapCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 500mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 2000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Make peanut sauce and marinate chicken a day ahead for enhanced flavors. Keep vegetables dry before assembly for freshness.

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