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Asian chicken wraps with peanut sauce
John

Asian Chicken Wraps with Peanut Sauce

Delicious Thai peanut chicken wraps with tender chicken, crunchy vegetables, and creamy peanut sauce in soft tortillas.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 wraps
Course: Dinner, Lunch
Cuisine: Asian, Thai
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 4 large flour tortillas
  • 1/3 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 lime, juiced
  • 2 cups coleslaw mix or shredded cabbage
  • 1 cup shredded carrots
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup green onions, sliced
  • 1/4 cup crushed peanuts for topping
  • 2 tablespoons vegetable oil for cooking
  • to taste sriracha sauce optional for heat

Equipment

  • Large skillet
  • Mixing bowls
  • Whisk
  • Cutting board
  • Knife

Method
 

  1. Make the peanut sauce: In a medium bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and lime juice. Add warm water one tablespoon at a time if needed to reach desired consistency. Set aside.
  2. Cook the chicken: Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces in a single layer and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through (165°F internal temperature).
  3. Season the chicken: Remove chicken from heat and toss with about 1/4 cup of the peanut sauce. Set aside.
  4. Prepare the vegetables: In a large bowl, combine coleslaw mix, shredded carrots, and half of the cilantro and green onions. Drizzle with some peanut sauce and toss to coat lightly.
  5. Warm the tortillas: Heat tortillas in microwave for 15-20 seconds or in a dry skillet for 30 seconds per side until pliable.
  6. Assemble the wraps: Spread a spoonful of peanut sauce on each tortilla. Top with chicken mixture, vegetables, remaining cilantro, green onions, and crushed peanuts. Roll tightly and serve immediately.

Notes

  • For best flavor, marinate chicken in half the peanut sauce for 15 minutes before cooking.
  • These wraps can be made ahead and refrigerated for up to 3 days.
  • Adjust spice level by adding more or less sriracha to the sauce.
  • For a lighter option, serve in lettuce leaves instead of tortillas.