Thai Peanut Chicken Wraps

Imagine sinking your teeth into a Thai Peanut Chicken Wrap—the satisfying crunch of the tortilla, the savory sweetness of the peanut sauce clinging to tender chicken, a symphony of flavors exploding on your tongue. This isn’t just a meal; it’s a culinary adventure, a taste of exotic lands right in your own kitchen. My first attempt at this recipe was…let’s just say it involved a lot of peanut butter and a surprising amount of laughter.

This recipe is a game-changer for weeknight dinners, perfect for a quick and satisfying meal after a long day. Get ready for an explosion of flavors—sweet, savory, spicy, and oh-so-satisfying. Prepare to be amazed.

This Thai Peanut Chicken Wrap recipe boasts:

Simple and quick preparation, ready in under 30 minutes.

A vibrant and unforgettable flavor profile, a perfect balance of sweet, savory, and spicy.

Stunning visual appeal, perfect for impressing guests or brightening your lunch break.

Incredible versatility, easily adaptable to your favorite veggies and protein choices.

Ingredients for Thai Peanut Chicken Wraps

Here’s what you’ll need to make this delicious dish:

Chicken Breast Choose boneless, skinless chicken breasts for ease of cooking and tender results. Cut into bite-sized pieces for even cooking.

Peanut Butter Opt for creamy peanut butter for a smoother sauce, or use crunchy for added texture.

Soy Sauce Use low-sodium soy sauce to control the saltiness of the dish, and adjust to your preference.

Rice Vinegar This adds a tangy balance to the rich peanut sauce. Use your favorite kind.

Honey or Maple Syrup Provides sweetness, balancing the savory flavors. Maple syrup adds a slightly more complex flavor.

Garlic Fresh garlic adds a pungent, savory punch that complements the peanut butter. Minced garlic is easiest to work with.

Ginger Fresh ginger adds a subtle warmth and a touch of spiciness. Use grated fresh ginger for the best flavor.

Sriracha or Chili Garlic Sauce Adjust the amount depending on your spice preference. Start with a small amount and add more to taste.

Large Flour Tortillas Choose your favorite size and type of flour tortilla.

Shredded Carrots Adds a delightful crunch and sweetness.

Shredded Cabbage Adds texture and a slight sweetness.

Green Onions Chopped green onions add a refreshing, slightly oniony flavor.

Sesame Seeds A garnish for that extra bit of crunch and visual appeal.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Thai Peanut Chicken Wraps

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare the Chicken

Cut the chicken breasts into bite-sized pieces. In a bowl, toss the chicken with a tablespoon of olive oil, salt, and pepper. Heat a large skillet over medium-high heat and cook the chicken until it’s cooked through and no longer pink (about 5-7 minutes).

Step 2: Make the Peanut Sauce

While the chicken is cooking, whisk together the peanut butter, soy sauce, rice vinegar, honey/maple syrup, minced garlic, grated ginger, and sriracha (or chili garlic sauce) in a medium bowl until smooth. Add a tablespoon or two of water if needed to thin the sauce to your desired consistency.

Step 3: Assemble the Wraps

Spread a generous amount of peanut sauce on each tortilla. Add the cooked chicken, shredded carrots, shredded cabbage, and chopped green onions.

Step 4: Roll and Serve

Gently roll up the tortillas. Sprinkle with sesame seeds before serving.

Step 5: Garnish and Enjoy

Serve immediately. For an extra touch, you can add a side of extra peanut sauce for dipping.

Step 6: Clean up your mess and pat yourself on the back! You made amazing Thai Peanut Chicken Wraps.

These wraps are best served fresh, but leftovers can be stored in the refrigerator for up to two days. They also reheat well in a microwave or skillet. Enjoy your culinary masterpiece!

Perfecting the Cooking Process

Sear the chicken breast first to seal in juices. Then, whisk together the peanut sauce while the chicken rests. Finally, assemble the wraps with the warm chicken and your favorite veggies.

Add Your Touch

Feel free to swap chicken for beef or turkey. Experiment with different vegetables like bell peppers or carrots. A dash of sriracha adds a delightful kick for those who like a little heat.

Storing & Reheating

Store leftover Thai Peanut Chicken Wraps in an airtight container in the refrigerator for up to three days. Reheat gently in a microwave or skillet, adding a splash of water or broth to prevent dryness.

Prepare the peanut sauce ahead of time; its flavors meld beautifully. Don’t overcrowd the pan when searing the chicken; work in batches for even cooking. Toast the wraps lightly for added texture and flavor.

My sister-in-law, a self-proclaimed wrap connoisseur, declared these the best she’d ever tasted. Her enthusiastic approval fueled my confidence and inspired me to share this recipe.

(Recipe for Thai Peanut Chicken Wraps)

This recipe makes approximately 6 wraps. Adjust ingredient quantities as needed.

Ingredients

:

For the Chicken:

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

For the Peanut Sauce:

1/2 cup creamy peanut butter (make sure it’s smooth, no crunchy bits!)

1/4 cup soy sauce (or tamari for gluten-free)

2 tablespoons rice vinegar

2 tablespoons lime juice

1 tablespoon honey or maple syrup

1 tablespoon sesame oil

1 teaspoon grated fresh ginger

1 clove garlic, minced

1/4 cup water (or more, to thin)

For the Wraps:

6 large flour tortillas or rice paper wraps

1 cup shredded carrots

1 cup shredded red cabbage

1/2 cup chopped cilantro

1/4 cup chopped peanuts (optional, for garnish)

Instructions

:

Preparing the Chicken

:

Season the chicken pieces with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear until browned on all sides and cooked through, about 5-7 minutes. Set aside.

Making the Peanut Sauce

:

In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey (or maple syrup), sesame oil, ginger, and garlic. Gradually add water, whisking constantly, until you reach your desired consistency. Taste and adjust seasonings as needed, adding more honey for sweetness, lime juice for tang, or soy sauce for saltiness.

Assembling the Wraps

:

Warm the tortillas or rice paper wraps according to package directions. Spread a generous amount of peanut sauce over each tortilla. Top with the seared chicken, shredded carrots, red cabbage, and cilantro. Sprinkle with chopped peanuts, if desired. Fold the tortillas in half or roll them up tightly. Serve immediately.

Serving Suggestions

:

Serve these Thai Peanut Chicken Wraps as a light lunch, a quick dinner, or a fun appetizer for a party. They’re also great for meal prepping, as they taste just as good (or even better!) the next day.

Variations

:

For a spicier kick, add a pinch of red pepper flakes or a dash of sriracha to the peanut sauce. You can also add other vegetables, such as sliced bell peppers, shredded lettuce, or bean sprouts. If you’re not a fan of peanuts, try using almond butter or sunflower seed butter instead. Experiment and find your favorite combination!

Tips for Success

:

Don’t overcook the chicken or it will be dry. Make sure your peanut butter is smooth for a creamy sauce. Adjust the amount of water in the peanut sauce to reach your desired consistency.

This recipe is a guaranteed crowd-pleaser. The combination of savory chicken, creamy peanut sauce, and crisp vegetables is irresistible. Enjoy!

Conclusion for Thai Peanut Chicken Wraps

These Thai Peanut Chicken Wraps offer a delightful blend of sweet, savory, and spicy flavors that are sure to tantalize your taste buds. The simple yet flavorful peanut sauce is the key to their success, and the fresh vegetables add a delightful crunch and a refreshing contrast to the rich chicken. Easy to prepare and incredibly satisfying, these wraps are a perfect weeknight meal or a crowd-pleasing appetizer. So ditch the takeout menu and get cooking – your taste buds will thank you!

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FAQs

Can I make these Thai Peanut Chicken Wraps ahead of time?

Absolutely! These wraps are even better the next day, allowing the flavors to meld beautifully. Prepare the chicken and sauce the night before, storing them separately in the refrigerator. Assemble the wraps just before serving for the crispiest rice paper. You can even prep all the veggies and have them ready to go, saving you precious time when you’re ready for a delicious and satisfying meal. Leftovers are great for lunch the next day!

What can I substitute for chicken in these Thai Peanut Chicken Wraps?

While chicken shines in this recipe, feel free to experiment! Lean beef, thinly sliced turkey, or even firm tofu would all work wonderfully. Just be sure to adjust the cooking time accordingly to ensure your protein is cooked through. Tofu, in particular, might need a quick pan-fry or bake before adding it to the wraps for a bit more texture. Remember, the star of the show is that incredible Thai peanut sauce!

Are Thai Peanut Chicken Wraps healthy?

Yes! These wraps are a fantastic source of lean protein from the chicken, along with plenty of fresh vegetables. Rice paper is relatively low in calories, and the peanut sauce, while flavorful, can be kept relatively healthy by using a good quality natural peanut butter without added sugars or oils. Be mindful of portion size and the amount of sauce you use. It’s a great way to get a balanced and delicious meal without compromising on nutrition.

How can I make my Thai Peanut Chicken Wraps spicier?

If you like a little kick, easily ramp up the heat! Add a pinch or two of red pepper flakes to the peanut sauce for a subtle warmth. For a more intense spice level, consider adding a finely chopped Thai chili pepper. Start with a small amount, as the heat can build up quickly, and always taste as you go. Remember, you can always add more spice, but you can’t take it away! So start small and adjust to your taste preference.