Go Back
A delicious Thai Chicken Wrap is featured in this article.

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
Cook Time 10 minutes
Total Time 35 minutes
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.