This Thai Peanut Chicken Wraps recipe comes together in about 30 minutes and is a quick and easy option for dinner that your family will love! With just a few simple steps, you can create these perfect weeknight meals that are bursting with flavor.
Ingredients Breakdown
Before we jump into the cooking, let’s take a look at the star cast of ingredients in these wraps that make them so irresistible:
- Boneless Chicken Breast
- Large Flour Tortillas
- Peanut Butter
- Soy Sauce
- Sesame Oil
- Fresh Lettuce Leaves
- Purple Cabbage
- Carrots
- Fresh Cilantro
- Lime Juice
- Garlic
- Ginger
- Honey
Let’s Get Cooking!
Step-by-Step Instructions
Alright, let’s dive in! Here’s how to make these amazing Thai Peanut Chicken Wraps:
Whisk up the Sauce: In a medium bowl, mix together 1/3 cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 2 tablespoons lime juice, 2 minced garlic cloves, 1 tablespoon freshly grated ginger, and 1 tablespoon honey. Whisk until smooth and well combined. Set aside and let those flavors mingle.
Prep the Chicken: Cut 1 pound of boneless chicken breast into thin strips and place them in another bowl. Add a couple tablespoons of soy sauce (about 1 tablespoon) and 1 tablespoon sesame oil, then mix well. Let that marinate for about 10 minutes while you prepare the veggies.
Slice and Dice: Wash and dry a handful of fresh lettuce leaves (romaine or butter lettuce works great), shred about 1 cup of purple cabbage, and julienne 2 medium carrots into thin matchsticks. Chop a small bunch of fresh cilantro and arrange all the vegetables in separate bowls for easy assembly.
Cook the Chicken: Heat a large skillet over medium-high heat. Once hot, add the marinated chicken strips and cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. It should be fragrant and look so good! Remove from heat and let cool slightly while you warm the tortillas.
Warm the Tortillas: In a dry skillet, warm 4 large flour tortillas for about 30 seconds on each side until they’re soft and pliable. Or, if you prefer, wrap them in a damp paper towel and microwave for about 20 seconds.
Assemble the Wraps: Spread 2 tablespoons of peanut sauce down the center of each warmed tortilla. Then, layer on the crispy lettuce, shredded cabbage, julienned carrots, cooked chicken, and fresh cilantro. Drizzle on some extra peanut sauce if you’re feeling saucy.
Wrap It Up: Fold in the sides of the tortilla and roll it tightly from bottom to top to create a lovely wrap. For an extra touch, cut each wrap in half diagonally and serve immediately, ideally with some extra peanut sauce on the side for dipping.
If you loved this Thai Peanut Chicken Wraps, be sure to check out my Savory Asian Mango Glazed Chicken, my Hawaiian Chicken Sheet Pan, or my Baked Chicken Parmesan!
Why This Recipe Works
Quick & Easy
This recipe comes together in under 30 minutes, making it the perfect choice for busy nights. With a few quick steps, you’re on your way to a fabulous family dinner. Trust me, that’s a win!
Customizable
The beauty of these wraps is in their adaptability. Don’t have chicken? Swap it out for tofu or shrimp. If you’re low on veggies, use whatever you’ve got, bell peppers, radishes, or even diced cucumbers would be fantastic.
Loaded with Tons of Flavor
It’s hard to beat the combination of creamy peanut sauce, tender chicken, and fresh veggies. Each bite is bursting with flavor from the ginger, garlic, and that touch of honey, that all meld together beautifully.
Great for Meal Prep
You can easily prep the ingredients ahead of time and simply cook when you’re ready to eat. The sauce can be made up to a week in advance and stored in the fridge, saving you both time and sanity!
Crowd-Pleaser
This dish is always a hit at family dinners and gatherings. Kids and adults alike can’t resist these easy-to-eat wraps, making it an excellent choice for serving a group.
Serving and Storage Tips
How to Serve This
Serve these Thai Peanut Chicken Wraps with an extra drizzle of the peanut sauce on the side for dipping. Add a fresh side salad or some crispy baked fries for a complete meal. You can also pair it with some steamed rice if you’re feeling extra hungry!
Keeping Leftovers Fresh
Leftover wraps can be stored in the refrigerator for up to 3 days. However, I recommend storing the filling and tortillas separately to keep everything fresh and prevent sogginess.
Reheating Instructions
To reheat, simply warm the chicken filling in a skillet over medium heat, this usually takes just a few minutes. Alternatively, you can warm it in the microwave for about 1-2 minutes, stirring halfway through to check the heat.
Freezer Friendly
If you want to make ahead, you can freeze the filling for up to 3 months. Just be sure to let it cool completely before transferring to an airtight container. The wraps, once assembled, are best enjoyed fresh.
So there you have it, my friends! These Thai Peanut Chicken Wraps are sure to become a regular in your weeknight dinner rotation. They’re flavorsome, adaptable, and guaranteed to please everyone around the table. Give them a try, and let me know how your family enjoys this wonderful recipe!
Now that you have your go-to recipe for busy weeknights, I hope you feel inspired to cook up something amazing soon! Happy cooking! For more Recipes Follow Us in our Pinterest.
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Thai Peanut Chicken Wraps
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and easy recipe for Thai Peanut Chicken Wraps, perfect for busy weeknights and customizable to suit your taste.
Ingredients
- 1 pound boneless chicken breast
- 4 large flour tortillas
- 1/3 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon honey
- Fresh lettuce leaves
- 1 cup purple cabbage, shredded
- 2 medium carrots, julienned
- Fresh cilantro, chopped
Instructions
- Whisk together peanut butter, soy sauce, sesame oil, lime juice, garlic, ginger, and honey in a medium bowl until smooth. Set aside.
- Prep the chicken by cutting it into thin strips, adding soy sauce and sesame oil, and marinating for 10 minutes.
- Slice and prepare the vegetables: wash lettuce, shred cabbage, julienne carrots, and chop cilantro.
- Cook the marinated chicken in a skillet over medium-high heat for 6-8 minutes until golden brown and cooked through. Remove from heat.
- Warm the tortillas on a skillet for about 30 seconds each side or in the microwave for 20 seconds.
- Assemble the wraps with peanut sauce, lettuce, cabbage, carrots, chicken, and cilantro.
- Wrap tightly, cut in half diagonally, and serve immediately with extra peanut sauce on the side.
Notes
You can substitute chicken with tofu or shrimp and use any vegetables you have on hand.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
