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Thai Peanut Chicken Wraps

Healthy wraps with sautéed chicken in creamy homemade Thai peanut sauce wrapped with fresh crunchy vegetables.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Thai
Calories: 565
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup creamy peanut butter natural recommended
  • 0.25 cup warm water plus more as needed
  • 3 tbsp low-sodium soy sauce or tamari for gluten-free
  • 2 tbsp fresh lime juice
  • 1 tbsp honey or maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp fresh ginger grated
  • 2 cloves garlic minced
  • 1-2 tsp Sriracha adjust to taste
  • 1.5 lbs boneless skinless chicken breasts cut into 1-inch pieces
  • 1 tbsp olive oil
  • 0.25 tsp salt and black pepper each
  • 4 large flour tortillas 10-inch
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • 1 red bell pepper thinly sliced
  • 0.5 English cucumber sliced into half-moons
  • 0.5 cup fresh cilantro chopped
  • 0.25 cup chopped peanuts for garnish

Equipment

  • Medium bowl and whisk
  • large skillet
  • sharp knife and cutting board

Method
 

  1. In medium bowl, combine peanut butter, warm water, soy sauce, lime juice, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and Sriracha. Whisk vigorously until completely smooth. Sauce should be thick but pourable like heavy cream. Add more warm water 1 tablespoon at a time if too thick. Taste and adjust seasonings. Set aside at room temperature.
  2. Cut chicken breasts into roughly 1-inch pieces. Pat completely dry with paper towels. Season all sides with salt and black pepper. Heat olive oil in large skillet over medium-high heat until shimmering.
  3. Add chicken pieces in single layer without crowding. Let cook undisturbed 2-3 minutes until bottom develops golden crust. Flip and cook another 2-3 minutes. Continue cooking, stirring occasionally, for total of 5-7 minutes until golden on all sides and internal temperature reaches 165°F.
  4. Remove skillet from heat. Pour about half the peanut sauce (roughly 1/2 cup) over cooked chicken. Toss until every piece is evenly coated. Reserve remaining sauce for drizzling and dipping.
  5. While chicken cooks, prepare vegetables if not already done. Shred carrots and cabbage or use pre-shredded coleslaw mix. Slice bell pepper into thin strips. Cut cucumber into thin half-moon slices. Chop cilantro. Chop peanuts if whole.
  6. Warm tortillas by wrapping in damp paper towels and microwaving 15-20 seconds, or warm individually in dry skillet about 15 seconds per side. Keep covered with towel to stay warm and flexible.
  7. Lay warm tortilla flat. Arrange line of peanut chicken down center horizontally, leaving 2 inches space on sides. Use roughly 3/4 cup chicken per wrap. Layer vegetables over chicken - about 1/4 cup each carrots and cabbage, several bell pepper strips, handful cucumber slices. Drizzle 1-2 tablespoons reserved peanut sauce over vegetables. Sprinkle with cilantro and chopped peanuts.
  8. Fold left and right sides of tortilla in toward center. Starting from bottom edge, fold up and over filling, tucking tightly underneath. Continue rolling away from you, keeping tension for tight compact wrap.
  9. Place wrap seam-side down. Slice in half diagonally. Serve immediately with remaining peanut sauce on side for dipping.

Notes

Peanut Sauce: Can be made 5 days ahead and refrigerated. Thickens when cold - bring to room temperature and thin with warm water before using. Storage: Store components separately. Sauce keeps 5 days, cooked chicken 3 days, raw vegetables 4 days. Assemble fresh for best texture. Assembled wraps become soggy - eat within 4 hours if refrigerated. Meal Prep: Portion cooked chicken, vegetables, and sauce into containers with tortillas separate. Assemble when ready to eat. Reheating: Reheat chicken only in microwave or skillet. Keep vegetables raw and cold. Sauce thickens when cold - thin with water. Variations: Use chicken thighs, shrimp, pork, beef, or tofu. For vegetarian use crispy pan-fried tofu. Substitute almond or cashew butter for peanut butter. Sunflower seed butter for nut-free. Low-Carb: Use butter lettuce or romaine leaves instead of tortillas. Gluten-Free: Use tamari and gluten-free tortillas. Spice Level: Omit Sriracha for mild. Increase to 1 tbsp for spicy. Serve extra on side. Other Uses: Use peanut sauce on noodles, salads, spring rolls, satay skewers.