Thai Peanut Chicken Wraps
These Thai Peanut Chicken Wraps are a fresh, flavorful alternative to boring lunches, born from a college craving and kitchen creativity. They’re packed with crunchy veggies, flavorful chicken, and a killer homemade peanut sauce that you’ll want to put on everything.
Equipment
- Skillet
- Mixing Bowl
Ingredients
Chicken
- 1 lb boneless skinless chicken breasts or 2 cups cooked chicken
- 1 tbsp olive oil
- 1 tsp garlic powder
- 0.5 tsp ground ginger
- 2 tbsp soy sauce or tamari
Peanut Sauce
- 0.5 cup natural peanut butter creamy
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp fresh ginger grated
- 1 tsp sriracha adjust to taste
- 2 tbsp warm water to thin
- 1 tsp sesame oil optional
Wraps
- 4 large flour tortillas or whole wheat
- 2 cups shredded purple cabbage
- 1 large carrot cut into matchsticks
- 1 red bell pepper thinly sliced
- 1 cucumber matchsticks
- 0.25 cup fresh cilantro chopped
- 0.25 cup roasted peanuts chopped
- 2 green onions sliced
- butter lettuce optional
Instructions
- Whisk together peanut sauce ingredients until smooth. Add water gradually until creamy and pourable. Set half aside.
- Season chicken with garlic powder, ginger, salt, and pepper. Cook in olive oil over medium-high heat for 6-8 minutes. Add soy sauce in the last minute. Toss and remove from heat.
- In a bowl, toss cabbage, carrot, bell pepper, and cucumber with 2 tbsp peanut sauce. Add vinegar if desired. Stir in cilantro and green onions.
- To assemble, lay out tortillas. Add lettuce if using, then 2 tbsp peanut sauce, veggie mix, chicken, more sauce, and peanuts. Roll tightly into wraps.
- Serve immediately with extra peanut sauce for dipping or pack components separately for meal prep.
Notes
To keep wraps from getting soggy, store components separately and assemble fresh. Peanut sauce and chicken store well in the fridge for several days. Great for meal prep and quick lunches.