Thai Peanut Chicken Wraps (Print Version)

Tender chicken and crisp vegetables wrapped with creamy Thai peanut sauce

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts

→ Marinade

02 - 2 tablespoons soy sauce
03 - 1 tablespoon fresh lime juice
04 - 1 tablespoon honey
05 - 1 teaspoon sesame oil
06 - 1 garlic clove, minced
07 - 1/2 teaspoon ground ginger

→ Peanut Sauce

08 - 1/3 cup creamy peanut butter
09 - 2 tablespoons soy sauce
10 - 1 tablespoon rice vinegar
11 - 2 tablespoons warm water
12 - 1 tablespoon fresh lime juice
13 - 1 tablespoon honey
14 - 1 teaspoon chili garlic sauce (optional, for heat)

→ Vegetables and Wraps

15 - 4 large flour tortillas or wraps
16 - 1 cup shredded carrots
17 - 1 cup red bell pepper, thinly sliced
18 - 1 cup cucumber, julienned
19 - 1/4 cup fresh cilantro leaves
20 - 2 tablespoons chopped roasted peanuts
21 - 1 cup shredded romaine or iceberg lettuce

# How to Make It:

01 - In a medium bowl, whisk together the soy sauce, lime juice, honey, sesame oil, minced garlic, and ground ginger until well combined.
02 - Add the chicken breasts to the marinade, turning to coat evenly. Cover and refrigerate for at least 15 minutes to allow flavors to penetrate.
03 - In a small bowl, combine the creamy peanut butter, soy sauce, rice vinegar, warm water, lime juice, honey, and chili garlic sauce. Stir until smooth, adjusting the water to reach your desired consistency.
04 - Heat a grill pan or skillet over medium heat. Remove the chicken from the marinade and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
05 - Lay out the tortillas on a flat surface. Spread 1 to 2 tablespoons of peanut sauce across each tortilla. Layer with shredded lettuce, carrots, red bell pepper, cucumber, and fresh cilantro leaves.
06 - Arrange the sliced chicken over the vegetables in each wrap. Drizzle with additional peanut sauce and sprinkle with chopped roasted peanuts.
07 - Tuck in the sides of each tortilla and roll up tightly. Slice each wrap in half on a diagonal and serve immediately.

# Expert Advice:

01 -
  • The peanut sauce comes together in about ninety seconds and tastes like you spent an hour on it.
  • Everything is customizable so picky eaters and adventurous ones can sit at the same table happily.
  • It works warm or cold which means leftovers are actually something you look forward to.
02 -
  • Do not rush the chicken resting step because slicing too early sends all the flavorful juices onto your board instead of into your wrap.
  • If your peanut sauce separates after sitting just whisk in a few drops of warm water and it comes right back together.
  • Marinating the chicken longer than fifteen minutes is fine but try not to go past two hours or the lime juice starts breaking down the texture.
03 -
  • Toast the chopped peanuts in a dry skillet for two minutes before sprinkling them on because the extra warmth and depth are worth the tiny effort.
  • Keep a damp paper towel over the tortillas while you work so they stay pliable from first wrap to last.

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