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Thai Peanut Chicken Wraps

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Delightful Thai Peanut Chicken Wraps bursting with vibrant flavors, fresh vegetables, and a creamy peanut sauce.

Ingredients

Scale
  • 1 lb boneless chicken breast
  • 4 large flour tortillas
  • 1/2 cup peanut butter
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 4 fresh lettuce leaves
  • 1 cup shredded purple cabbage
  • 2 carrots, julienned
  • 1/2 cup fresh cilantro, chopped
  • 1 lime, juiced
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon honey

Instructions

  1. Create the Flavorful Peanut Sauce: In a medium bowl, whisk together peanut butter, 2 tablespoons soy sauce, 1 tablespoon sesame oil, lime juice, minced garlic, grated ginger, and honey until smooth and well combined. Set aside.
  2. Marinate the Chicken: Cut chicken breast into thin strips and place in a bowl. Add the remaining 1 tablespoon soy sauce and 1 tablespoon sesame oil. Mix well and let marinate for 10 minutes while preparing vegetables.
  3. Prepare the Fresh Veggies: Wash and dry lettuce leaves, shred purple cabbage, and julienne carrots into thin matchsticks. Chop fresh cilantro and arrange all vegetables in separate bowls for easy assembly.
  4. Cook the Chicken to Perfection: Heat a large skillet over medium-high heat. Add marinated chicken strips and cook for 6-8 minutes, stirring occasionally, until chicken is golden brown and cooked through. Remove from heat and let cool slightly.
  5. Warm the Tortillas: Warm flour tortillas in a dry skillet for 30 seconds on each side, or wrap them in a damp paper towel and microwave for 20 seconds until soft and pliable.
  6. Assemble the Wraps: Spread 2 tablespoons of peanut sauce down the center of each tortilla. Layer with lettuce, purple cabbage, carrots, cooked chicken, and fresh cilantro. Drizzle with additional peanut sauce if desired.
  7. Roll and Serve: Fold in the sides of the tortilla and roll tightly from bottom to top. Cut each wrap in half diagonally and serve immediately with extra peanut sauce on the side.

Notes

For extra crunch, consider adding sliced bell peppers or sliced radishes. Rotisserie chicken can be used for a quicker option. The peanut sauce can be made ahead and stored in the fridge for up to a week.

Nutrition

Find it online: https://thestationrecipes.com/thai-peanut-chicken-wraps/

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