Description
These Thai Peanut Chicken Wraps are a vibrant and flavorful meal featuring shredded chicken mixed with fresh veggies and tossed in a creamy, tangy peanut sauce. Wrapped in soft flour tortillas and garnished with crunchy peanuts, they make a perfect quick lunch or light dinner with a delicious balance of sweet, savory, and spicy flavors.
Ingredients
Scale
Chicken and Vegetables
- 2 cups cooked chicken breast, shredded
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup shredded purple cabbage
- 1/4 cup fresh cilantro, chopped
- 4 large flour tortillas or wraps
Peanut Sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon sriracha (optional, for heat)
Garnish
- 1/4 cup peanuts, chopped
Instructions
- Prepare the peanut sauce: In a small bowl, combine the peanut butter, soy sauce, honey, rice vinegar, lime juice, and sriracha. Mix well until the sauce is smooth and thoroughly blended.
- Mix chicken and vegetables: In a large mixing bowl, combine the shredded chicken, shredded carrots, sliced red bell pepper, shredded purple cabbage, and chopped cilantro.
- Toss with sauce: Pour half of the peanut sauce over the chicken and vegetable mixture. Toss everything together until all the ingredients are evenly coated. Reserve the remaining sauce for drizzling or as a dipping sauce.
- Assemble the wraps: Lay a tortilla or wrap flat on a clean surface. Place a generous portion of the chicken and vegetable mixture in the center of the tortilla.
- Wrap it up: Fold in the sides of the tortilla and roll it tightly to enclose the filling securely.
- Repeat: Repeat the wrapping process with the remaining tortillas and filling.
- Slice and plate: Slice each wrap in half and arrange them neatly on a serving plate.
- Garnish and serve: Drizzle the remaining peanut sauce over the wraps and sprinkle with chopped peanuts for added texture and flavor.
- Enjoy: Serve immediately to enjoy the fresh, flavorful Thai Peanut Chicken Wraps at their best.
Notes
- For a gluten-free option, substitute the flour tortillas with gluten-free wraps or lettuce leaves.
- Sriracha is optional and can be adjusted or omitted depending on your preferred heat level.
- The peanut sauce can be made ahead and stored in the refrigerator for up to 3 days.
- If you prefer a crunchier texture, add chopped cucumber or chopped peanuts inside the wrap.
- Leftover wraps can be stored in the refrigerator for up to 24 hours but are best eaten fresh.