Thai Peanut Chicken Wraps
A quick and delicious family favorite featuring tender chicken, fresh veggies, and a creamy peanut sauce wrapped in whole wheat tortillas.
Ingredients
Main Ingredients
- 1 pound Chicken breast Lean protein, marinated for extra flavor.
- 4 large Whole wheat wraps Healthier than traditional tortillas; great for wrapping.
- 1 Red bell pepper, sliced Sweet, crunchy, and packed with vitamins.
- 1 Carrot, grated Adds color and a delightful crunch.
- 1 Cucumber, thinly sliced Refreshing and hydrating; perfect for balance.
- 1/4 cup Fresh cilantro, chopped Bright and aromatic; a must for Thai cuisines.
Peanut Sauce Ingredients
- 1/2 cup Peanut butter Creamy, rich, and the star of our sauce.
- 1/4 cup Soy sauce Adds depth to the sauce, bringing all the flavors together.
- 1 Lime juice, from 1 lime A splash of acidity to cut through the richness.
- 2 tablespoons Honey A touch of sweetness to balance the flavors.
- 2 cloves Garlic, minced Aromatic and pungent; elevates the sauce.
Instructions
Preparation
- Slice the chicken breast into thin strips. Season with salt and pepper, then cook in a skillet over medium heat until golden brown and cooked through, about 5–7 minutes.
- In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, and minced garlic to make the peanut sauce.
- While the chicken cooks, slice the bell pepper, grate the carrot, and thinly slice the cucumber.
Assembly
- Lay out the whole wheat wraps on a flat surface. Spread a generous spoonful of peanut sauce down the center of each wrap.
- Layer the cooked chicken and fresh veggies over the sauce. Sprinkle chopped cilantro on top.
- Fold in the edges and roll it tightly, securing all the tasty contents inside.
- Cut each wrap in half diagonally, and drizzle a bit more peanut sauce on top for that extra pop!
Notes
You can swap proteins like shrimp or grilled tofu for a vegetarian option, and add sliced jalapeños for heat. For a lighter sauce, consider using Greek yogurt instead of peanut butter.