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Thai Peanut Chicken Wraps
John

Thai Peanut Chicken Wraps

Thai Peanut Chicken Wraps with tender chicken, crisp vegetables, and creamy peanut sauce wrapped in a soft tortilla for an easy meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 wraps
Course: Lunch
Cuisine: Thai-inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces boneless skinless chicken breasts cooked and sliced or shredded
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded cabbage or slaw mix
  • 1 piece carrot julienned or shredded
  • 1 piece red bell pepper thinly sliced
  • 2 tablespoons cilantro chopped
  • 4 pieces large flour tortillas
  • 1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha optional
  • 2-4 tablespoons warm water as needed to thin sauce

Equipment

  • Skillet
  • Mixing bowl
  • Whisk
  • Cutting board
  • Chef's knife

Method
 

  1. Season the chicken with salt and black pepper, then cook it in olive oil until fully cooked. Slice or shred and set aside.
  2. Whisk the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, sriracha, and warm water until smooth.
  3. Combine the cabbage, carrot, bell pepper, and cilantro in a bowl. Add chicken and a little sauce, then toss gently.
  4. Warm the tortillas, fill with the chicken mixture, drizzle with extra sauce, and roll tightly into wraps.

Notes

    >Warm tortillas first for easier rolling. >Store sauce separately for best texture. >Add chopped peanuts for extra crunch. >Adjust lime and sriracha to taste.