EASY THAI CHICKEN WRAP RECIPE

There’s a specific summer evening I always think about when someone mentions picnics: the air was thick with the scent of blooming jasmine, and my mom surprised us all with colorful Thai Chicken Wraps. The vibrant flavors exploded in my mouth, and I knew right then that I wanted to learn how to create that magic myself. Let me guide you through recreating that same flavorful experience; trust me, you’ll be amazed at how simple and utterly delicious it is to make these at home!

Let’s Make Some Thai Chicken Wraps!

Alright, my friend, let’s dive into creating the perfect Thai Chicken Wrap. This recipe is all about fresh flavors, easy prep, and a result that’s sure to impress anyone you share it with (or keep all to yourself – I won’t judge!). We’ll break it down step-by-step, tackling each component to ensure your wraps are bursting with deliciousness.

What You’ll Need: The Ingredients

Before we get started, let’s gather our ingredients. Don’t worry if you don’t have everything on hand; substitutions are totally welcome in my kitchen! This is all about creating something you love.

For the Chicken Marinade:

• Chicken Breasts: 1.5 pounds, boneless, skinless, cut into bite-sized pieces. I usually get the pre-cut pieces to save time.
• Soy Sauce: 1/4 cup. This adds umami and saltiness. Low sodium is great if you’re watching your salt intake.
• Lime Juice: 2 tablespoons, freshly squeezed. That citrusy zing is key!
• Honey: 1 tablespoon. For a touch of sweetness and helps with browning.
• Sesame Oil: 1 teaspoon. A little goes a long way in adding nutty flavor.
• Garlic: 2 cloves, minced. Because everything’s better with garlic.
• Ginger: 1 teaspoon, grated. Adds a warm, spicy note.
• Red Pepper Flakes: 1/4 teaspoon (or more, to taste). For a little kick!

For the Peanut Sauce:

• Peanut Butter: 1/4 cup, creamy. I like natural peanut butter, but any kind works.
• Soy Sauce: 2 tablespoons.
• Lime Juice: 1 tablespoon.
• Honey: 1 tablespoon.
• Rice Vinegar: 1 tablespoon. Adds a nice tang.
• Sesame Oil: 1/2 teaspoon.
• Garlic: 1 clove, minced.
• Ginger: 1/2 teaspoon, grated.
• Water: 2-4 tablespoons, to thin the sauce.

For the Wraps:

• Large Flour Tortillas: 6-8 (or lettuce wraps for a lighter option).
• Shredded Carrots: 1 cup. Adds a sweet crunch.
• Shredded Cabbage: 1 cup. Adds texture and nutrients.
• Bean Sprouts: 1/2 cup. For a fresh, crunchy bite.
• Cilantro: 1/4 cup, chopped. Adds freshness and flavor.
• Green Onions: 2, thinly sliced. For a mild oniony flavor.
• Peanuts: 1/4 cup, chopped (optional, for garnish).
• Sriracha: (optional, for extra heat).

Let’s Get Cooking: Step-by-Step Instructions

Now for the fun part! Don’t feel intimidated; I’m here to walk you through every step. Remember, cooking should be enjoyable, so put on some music, pour yourself a drink, and let’s get started.

Step 1: Marinate the Chicken

In a medium bowl, whisk together the soy sauce, lime juice, honey, sesame oil, garlic, ginger, and red pepper flakes. Add the chicken pieces and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful it becomes!

Pro-Tip: If you’re short on time, even a 15-minute marinade will make a difference. Just make sure the chicken is well-coated.

Step 2: Cook the Chicken

Heat a large skillet or wok over medium-high heat. Add the marinated chicken (discarding any excess marinade) and cook until cooked through, about 5-7 minutes. Make sure to stir occasionally to ensure even cooking and prevent burning. The internal temperature of the chicken should reach 165°F (74°C).

Troubleshooting Tip: If the chicken starts to stick to the pan, add a teaspoon of oil. Also, don’t overcrowd the pan; cook in batches if necessary to ensure the chicken browns nicely.

Step 3: Make the Peanut Sauce

While the chicken is cooking, prepare the peanut sauce. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, rice vinegar, sesame oil, garlic, and ginger. Add water, one tablespoon at a time, until the sauce reaches your desired consistency. You want it to be thick enough to cling to the chicken and veggies, but thin enough to drizzle easily.

Flavor Adjustment: Taste the sauce and adjust the seasonings as needed. Need more sweetness? Add a touch more honey. Want more tang? Add a squeeze of lime juice. Don’t be afraid to experiment!

Step 4: Assemble the Wraps

Warm the tortillas according to package directions. This makes them more pliable and less likely to tear. Lay a tortilla flat on a clean surface. Spread a generous spoonful of peanut sauce over the tortilla. Add some cooked chicken, shredded carrots, shredded cabbage, bean sprouts, cilantro, and green onions.

Wrap it Up: Fold in the sides of the tortilla, then fold up the bottom and roll tightly to form a wrap. Repeat with the remaining tortillas and filling.

Presentation Matters: You can slice the wraps in half diagonally before serving for a more appealing presentation.

Step 5: Garnish and Serve

Sprinkle with chopped peanuts (if using) and a drizzle of sriracha for extra heat. Serve immediately and enjoy every delicious bite!

Variations and Substitutions: Make it Your Own!

This recipe is a fantastic base, but feel free to customize it to your liking! Here are a few ideas:

• Protein Power: Use shrimp, tofu, or even ground turkey instead of chicken.
• Veggie Boost: Add sliced bell peppers, cucumbers, or avocado for extra nutrients and flavor.
• Spice it Up: Use a spicier peanut butter or add more red pepper flakes to the marinade and sauce.
• Sweetness Overload: Add diced mango or pineapple for a tropical twist.
• Go Gluten-Free: Use gluten-free tortillas or lettuce wraps.

Serving Suggestions: Complete the Meal

These Thai Chicken Wraps are fantastic on their own, but they also pair well with a variety of side dishes. Consider serving them with:

• A light salad: A simple green salad with a vinaigrette dressing.
• Edamame: Steamed edamame sprinkled with sea salt.
• Spring rolls: Fresh or fried spring rolls with a dipping sauce.
• Fried Rice: A classic pairing that always hits the spot.

Storage and Reheating: Making it Last

If you have leftovers (which is unlikely, but possible!), store the chicken and peanut sauce separately in airtight containers in the refrigerator. The wraps are best enjoyed fresh, as the tortillas can get soggy over time. However, you can assemble the wraps just before serving to prevent this.

To reheat the chicken, you can microwave it or warm it in a skillet over medium heat. Add a little water or broth to prevent it from drying out. Don’t reheat the assembled wraps, as they will become soggy.

Why This Recipe Works: The Science Behind the Flavor

The magic of these Thai Chicken Wraps lies in the combination of sweet, savory, tangy, and spicy flavors. The soy sauce provides umami, the lime juice adds acidity, the honey balances the saltiness, and the red pepper flakes provide a touch of heat. The peanut sauce complements the chicken perfectly, adding richness and depth of flavor. The fresh vegetables provide a satisfying crunch and a burst of freshness.

The marinade also plays a crucial role in tenderizing the chicken and infusing it with flavor. The acid in the lime juice helps to break down the proteins in the chicken, making it more tender and juicy.

Other Asian-Inspired Recipes You’ll Love

If you enjoyed these Thai Chicken Wraps, you might also like these other delicious Asian-inspired recipes:

• Chicken Lo Mein Recipe: A quick and easy noodle dish that’s perfect for a weeknight meal.
• General Tso’s Chicken: A classic Chinese takeout dish that’s surprisingly easy to make at home.
• Pineapple Teriyaki Chicken Bowls: A sweet and savory dish that’s bursting with tropical flavors.

And for something a little different, yet equally satisfying, check out these Pesto Chicken Lettuce Wraps for a lighter, fresher take on wraps, or the Cheesy Garlic Chicken Wraps for a more indulgent experience.

Final Thoughts: Wrap It Up!

There you have it! Your guide to creating the most amazing Thai Chicken Wraps. I hope you enjoyed this journey with me, and I can’t wait to hear about your culinary creations. Remember, cooking is all about experimenting, having fun, and creating something you love. So, go ahead, give this recipe a try, and prepare to be amazed by the deliciousness!

Easy Thai Chicken Wraps

These Easy Thai Chicken Wraps are bursting with fresh, vibrant flavors. Tender chicken marinated in a savory-sweet sauce is combined with crisp vegetables and a creamy peanut dressing, all wrapped in a warm tortilla. It’s a quick and delicious meal that’s perfect for lunch, dinner, or a picnic.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Lunch, Main Course

Cuisine: Thai

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/4 cup soy sauce
• 2 tablespoons lime juice, freshly squeezed
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1/4 teaspoon red pepper flakes or more, to taste
• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1/2 teaspoon sesame oil
• 1 clove garlic, minced
• 1/2 teaspoon ginger, grated
• 2-4 tablespoons water, to thin sauce
• 6-8 large flour tortillas
• 1 cup shredded carrots
• 1 cup shredded cabbage
• 1/2 cup bean sprouts
• 1/4 cup chopped cilantro
• 2 green onions, thinly sliced
• 1/4 cup chopped peanuts optional, for garnish

Equipment

• Medium bowl
• whisk
• spatula
• measuring cups and spoons
• Large skillet or wok
• small bowl
• cutting board
• knife
• Grater
• Garlic press (optional)
• Tortilla warmer or microwave

Method

 

1. In a medium bowl, whisk together the soy sauce, lime juice, honey, sesame oil, garlic, ginger, and red pepper flakes.
2. Add the chicken pieces and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
3. Heat a large skillet or wok over medium-high heat.
4. Add the marinated chicken (discarding any excess marinade) and cook until cooked through, about 5-7 minutes, stirring occasionally.
5. Ensure the internal temperature of the chicken reaches 165°F (74°C).
6. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, rice vinegar, sesame oil, garlic, and ginger.
7. Add water, one tablespoon at a time, until the sauce reaches your desired consistency.
8. Warm the tortillas according to package directions.
9. Lay a tortilla flat on a clean surface.
10. Spread a generous spoonful of peanut sauce over the tortilla.
11. Add some cooked chicken, shredded carrots, shredded cabbage, bean sprouts, cilantro, and green onions.
12. Fold in the sides of the tortilla, then fold up the bottom and roll tightly to form a wrap.
13. Repeat with the remaining tortillas and filling.
14. Sprinkle with chopped peanuts (if using) and a drizzle of sriracha for extra heat.
15. Serve immediately and enjoy.

Notes

For variations, try using shrimp, tofu, or ground turkey instead of chicken. Add sliced bell peppers, cucumbers, or avocado for extra nutrients and flavor. Use a spicier peanut butter or add more red pepper flakes to the marinade and sauce for extra heat. For a tropical twist, add diced mango or pineapple. Use gluten-free tortillas or lettuce wraps for a gluten-free option. Store leftover chicken and peanut sauce separately in airtight containers in the refrigerator. Assembled wraps are best enjoyed fresh.