What kind of chicken is best for Thai Peanut Chicken Wraps?

You can use shredded rotisserie chicken for convenience, or grill or pan-fry chicken breasts and shred them. Thigh meat is also great for added flavor.

What vegetables go well in Thai Peanut Chicken Wraps?

Common additions include shredded carrots, cucumber, bell peppers, bean sprouts, and shredded cabbage. Add any favorites that provide a nice crunch and freshness.

Can Thai Peanut Chicken Wraps be made ahead of time?

Yes, the chicken and veggies can be prepped ahead of time, but assemble the wraps just before serving to prevent the tortillas from getting soggy. You can even pack the components separately and assemble at lunchtime.

What kind of tortillas are best for Thai Peanut Chicken Wraps?

Large flour tortillas are a great option, but you can use whole wheat tortillas for added fiber or gluten-free tortillas for those with dietary restrictions. Smaller street taco tortillas can also be used; just be mindful to decrease your fillings accordingly.

5 Easy Thai Peanut Chicken Wraps Recipes: Ultimate Guide

Description

Flavorful and easy Thai Peanut Chicken Wraps – a quick and delicious lunch or light dinner ready in minutes!

Ingredients

Scale

1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup peanut butter (smooth or crunchy)
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 clove garlic, minced
1/2 teaspoon ginger, grated
1/4 teaspoon red pepper flakes (optional)
2–4 tablespoons water (to thin to desired consistency)
4 large tortillas (flour or whole wheat)
1 cup shredded carrots
1 cup shredded red cabbage
1/2 cup chopped cilantro
1/4 cup chopped green onions
1/4 cup chopped peanuts (optional)

Instructions

1. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper. Cook for 6-8 minutes per side, or until cooked through and no longer pink inside. Let cool slightly.
2. Prepare the Peanut Sauce: In a medium bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using).
3. Thin the Sauce: Add water, 1 tablespoon at a time, until the sauce reaches your desired consistency. It should be pourable but still thick enough to coat the chicken and vegetables.
4. Shred the Chicken: Once the chicken has cooled slightly, shred it using two forks or your fingers.
5. Coat the Chicken: Place the shredded chicken in the bowl with the peanut sauce and toss to coat evenly.
6. Assemble the Wraps: Lay out the tortillas on a clean surface. Divide the peanut chicken mixture evenly among the tortillas.
7. Add the Veggies: Top each tortilla with shredded carrots, shredded red cabbage, chopped cilantro, and chopped green onions.
8. Wrap it Up: Fold in the sides of each tortilla and then roll tightly from the bottom up, like a burrito.
9. Serve: Cut the wraps in half if desired and serve immediately. Garnish with chopped peanuts, if desired.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Lunch
Cuisine: Thai-Italian

Nutrition

Calories: 450
Sugar: 15g
Sodium: 600mg
Fat: 25g
Saturated Fat: 5g
Carbohydrates: 40g
Fiber: 5g
Protein: 20g
Cholesterol: 75mg

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