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Thai Peanut Chicken Wraps Recipe

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★★★★★

4.7 from 75 reviews

These Thai Peanut Chicken Wraps combine tender marinated grilled chicken with a creamy, tangy peanut sauce, fresh crunchy vegetables, and whole wheat tortillas for a flavorful and satisfying meal. Perfect for a quick lunch or light dinner, these wraps offer a delightful balance of sweet, savory, and spicy notes with a nutritious twist.

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, for heat)
  • 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

Optional Substitutions:

  • Grilled shrimp or tofu can replace chicken
  • Avocado or bell peppers for extra flavor and nutrients

Instructions

  1. Marinate the Chicken: In a bowl, combine soy sauce, lime juice, sesame oil, minced garlic, salt, and pepper. Add the chicken breasts and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes to allow the flavors to infuse.
  2. Make the Peanut Sauce: While the chicken marinates, whisk together peanut butter, soy sauce, lime juice, honey, and sriracha (if using) in a bowl. Gradually add water to adjust the sauce to a smooth, pourable consistency. Set aside.
  3. Cook the Chicken: Preheat a grill or stovetop skillet over medium heat. Add the marinated chicken breasts and cook approximately 6-7 minutes per side until fully cooked through and no longer pink inside. Remove from heat and let rest a few minutes before slicing thinly.
  4. Assemble the Wraps: Lay a tortilla flat on a clean surface. In the center, layer the sliced chicken, shredded carrots, julienned cucumber, shredded red cabbage, and chopped cilantro. Drizzle a generous amount of the peanut sauce on top.
  5. Roll the Wraps: Fold the sides of the tortilla over the filling, then roll tightly from the bottom to secure all ingredients inside. Repeat with remaining tortillas and fillings.
  6. Serve: Cut each wrap diagonally in half and serve with lime wedges and extra peanut sauce on the side for dipping. Enjoy the fresh, vibrant flavors of your Thai Peanut Chicken Wraps!

Notes

  • Marinate the chicken for longer (up to 2 hours) for deeper flavor.
  • Adjust sriracha in the peanut sauce to control the heat level.
  • Use gluten-free soy sauce to make the recipe gluten-free if desired.
  • Wraps can be prepared ahead and chilled for an easy meal on the go.
  • Substitute chicken with tofu or shrimp to suit dietary preferences.

Keywords: Thai peanut chicken wraps, grilled chicken wraps, peanut sauce wraps, healthy wraps, Thai recipes, easy chicken wraps, whole wheat tortilla wraps

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