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Thai Peanut Chicken Wraps

Savory Thai Peanut Chicken Wraps for a Quick, Healthy Meal

Delight in Thai Peanut Chicken Wraps, a vibrant and healthy meal perfect for busy nights.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 20 minutes
Total Time 55 minutes
Servings: 4 wraps
Course: Chicken
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Marinade
  • 1 pound Chicken Breast Substitute with grilled shrimp or tofu if desired.
  • 3 tablespoons Soy Sauce Use tamari for gluten-free option.
  • 2 tablespoons Lime Juice Fresh lime juice is preferred.
  • 2 tablespoons Sesame Oil Can substitute with olive oil.
  • 2 cloves Garlic Minced garlic is recommended.
For the Peanut Sauce
  • 1/2 cup Peanut Butter Can substitute with almond butter or sunflower seed butter.
  • 2 tablespoons Honey Maple syrup is a great vegan substitute.
  • 1 tablespoon Sriracha Optional; adjust to taste for heat.
For the Wrap Assembly
  • 4 large Tortillas Whole wheat or gluten-free alternatives work.
  • 1 cup Carrots Shredded for added sweetness.
  • 1 cup Cucumber Sliced; consider pickled for added zing.
  • 1 cup Red Cabbage Can be substituted with green cabbage.
  • 1/4 cup Cilantro Optional; substitute with basil if desired.
Optional Additions
  • 1 medium Avocado Adds creaminess to wraps.
  • 1 cup Bell Peppers Sliced for extra crunch.

Equipment

  • medium bowl
  • Whisk
  • Grill or skillet

Method
 

Step-by-Step Instructions for Thai Peanut Chicken Wraps
  1. In a medium bowl, combine soy sauce, lime juice, sesame oil, minced garlic, salt, and pepper to make a vibrant marinade. Add your chicken breast, ensuring it’s fully coated. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes to allow the flavors to permeate and the chicken to become tender.
  2. While the chicken marinates, whisk together peanut butter, soy sauce, lime juice, honey, and sriracha in a separate bowl. Gradually add water until you achieve a creamy yet pourable consistency.
  3. Heat a grill or skillet over medium heat for about 5 minutes. Add the marinated chicken and cook for 6-7 minutes on each side, or until cooked through. Remove the chicken and let it rest for a few minutes before slicing into strips.
  4. On a large tortilla, layer the chicken strips, shredded carrots, cucumber slices, red cabbage, and cilantro. Drizzle some of the peanut sauce over the top, then fold and roll tightly.
  5. Slice each wrap diagonally and serve with lime wedges and extra peanut sauce for dipping.

Nutrition

Serving: 1wrapCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 5gSugar: 10gVitamin A: 700IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store unassembled wraps in an airtight container for up to 2 days; keep the peanut sauce separate until ready to eat. For long-term storage, wrap tightly in plastic and foil for up to 3 months.

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