Thai Peanut Chicken Wraps
Crispy chicken, crunchy coleslaw, and tangy peanut sauce wrapped in soft tortillas for a bold Thai-inspired meal that cools you down in 30 minutes. Packed with sweet, savory, and spicy flavor combinations.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 8 wraps
- Category: Dinner
- Method: Grilling/Sautéing
- Cuisine: Thai-Inspired
Ingredients
4 boneless, skinless chicken breasts
8 whole wheat tortillas
2 cups shredded cabbage
1 cup grated carrots
1/2 cup chopped cilantro
1/3 cup creamy natural peanut butter
1/4 cup unsalted roasted peanuts, crushed
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey or agave
1 tbsp lime juice
1 tsp ground ginger
1 clove garlic, minced
1/2 tsp red pepper flakes
1/4 tsp salt
1 tbsp vegetable oil
2 scallions, sliced
2 limes, cut into wedges
Instructions
Season chicken breasts with salt and pepper
Heat vegetable oil in skillet over medium-high
Cook chicken 5-6 minutes per side until golden and cooked through
Let rest 5 minutes then slice into thin strips
In bowl combine cabbage, carrots, and cilantro
Whisk peanut butter with soy sauce, rice vinegar, honey, lime juice, ginger, garlic, and red pepper flakes
Cook sauce 1 minute until smooth and warm
To assemble: spread 2 tbsp sauce on each tortilla
Layer chicken slices, cabbage mix, and sprinkle crushed peanuts
Fold tortillas tightly
Notes
Use pre-cooked rotisserie chicken to save 10 minutes
Substitute tamari for soy sauce if making gluten-free
Add 1/2 cup shredded red cabbage for extra crunch
Store leftover chicken (unwrapped) for 2-3 days
Carry individual wraps in lunch boxes for easy meals