Thai Peanut Chicken Wraps (Printer-friendly)
Tender chicken, crisp vegetables, and creamy Thai peanut sauce wrapped in soft tortillas for a satisfying meal.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
→ Marinade
02 - 2 tablespoons soy sauce
03 - 1 tablespoon fresh lime juice
04 - 1 tablespoon honey
05 - 1 teaspoon sesame oil
06 - 1 garlic clove, minced
07 - 1/2 teaspoon ground ginger
→ Peanut Sauce
08 - 1/3 cup creamy peanut butter
09 - 2 tablespoons soy sauce
10 - 1 tablespoon rice vinegar
11 - 2 tablespoons warm water
12 - 1 tablespoon fresh lime juice
13 - 1 tablespoon honey
14 - 1 teaspoon chili garlic sauce (optional, for heat)
→ Wraps and Vegetables
15 - 4 large flour tortillas
16 - 1 cup shredded carrots
17 - 1 cup red bell pepper, thinly sliced
18 - 1 cup cucumber, julienned
19 - 1/4 cup fresh cilantro leaves
20 - 2 tablespoons chopped roasted peanuts
21 - 1 cup shredded romaine lettuce
# How to Make It:
01 - In a medium bowl, whisk together the soy sauce, lime juice, honey, sesame oil, minced garlic, and ground ginger. Add the chicken breasts and toss to coat evenly. Cover and refrigerate for at least 15 minutes.
02 - Heat a grill pan or skillet over medium heat. Remove the chicken from the marinade and cook for 6 to 7 minutes per side until the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
03 - While the chicken rests, combine the peanut butter, soy sauce, rice vinegar, warm water, lime juice, honey, and chili garlic sauce in a small bowl. Stir until completely smooth, adjusting with additional warm water to reach your preferred drizzling consistency.
04 - Lay each tortilla flat on a work surface. Spread 1 to 2 tablespoons of peanut sauce across the center. Layer with shredded lettuce, carrots, red bell pepper, cucumber, and cilantro leaves.
05 - Arrange the sliced chicken over the vegetables on each tortilla. Drizzle with extra peanut sauce and sprinkle with chopped roasted peanuts.
06 - Fold in the sides of each tortilla and roll up tightly from the bottom. Slice each wrap in half on a diagonal and serve immediately with fresh lime wedges.
# Expert Tips:
01 -
- The peanut sauce alone is worth making this recipe, and you will want to put it on everything from noodles to roasted vegetables by the end of the week.
- Everything comes together in about half an hour with no fancy equipment, which means you can pull this off on a Tuesday when your motivation is basically zero.
02 -
- Overcooking the chicken is the most common mistake here, so pull it from the pan the moment it reaches 165 degrees and not a minute later.
- The peanut sauce thickens as it sits, so whisk in a teaspoon of water if you make it ahead and store it in the fridge.
03 -
- Let the chicken rest in the marinade overnight if you have the time because the flavor penetration is dramatically better.
- Toast the chopped peanuts in a dry skillet for two minutes before sprinkling them on, and you will wonder why you ever used them raw.