Thai Peanut Chicken Wraps
These Thai Peanut Chicken Wraps combine tender chicken, crunchy vegetables, and a rich homemade peanut sauce for a satisfying and flavorful meal. Ready in just 15 minutes, they’re perfect for quick weeknight dinners or meal prep.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4–6 wraps
- Category: Main Course
- Method: Assemble
- Cuisine: Thai-Inspired
- Diet: Low Lactose
Ingredients
- 1/4 cup peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar or honey
- 2 tablespoons rice wine vinegar
- 1/2 tablespoon minced garlic
- 1/2 tablespoon minced ginger
- 1 teaspoon sriracha sauce
- 1–2 tablespoons water (optional, to thin sauce)
- 2 cooked chicken breasts, chopped
- 3 cups coleslaw mix
- 1/2 cup grated carrot (optional)
- 1/4 cup chopped cilantro
- 1/4 cup roasted salted peanuts
- 4–6 flour tortillas
Instructions
- In a medium bowl, whisk together peanut butter, soy sauce, brown sugar or honey, rice wine vinegar, garlic, ginger, and sriracha until smooth. Add water if needed to reach a pourable consistency.
- In a large bowl, mix the chopped chicken, coleslaw mix, carrots, cilantro, and peanuts.
- Pour the peanut sauce over the chicken and vegetable mixture and toss to coat evenly. Let sit for 3–5 minutes.
- Warm the tortillas in the microwave under a damp paper towel for 30 seconds or in a dry skillet for 15 seconds per side.
- Divide the filling evenly among the tortillas, fold in the sides, and roll up tightly. Slice in half and serve immediately.
Notes
- Use rotisserie chicken for a quicker option.
- Replace chicken with tofu or chickpeas for a vegetarian version.
- Substitute sunflower seed butter or tahini if allergic to peanuts.
- Use lettuce leaves instead of tortillas for a low-carb option.
- Prepare filling and sauce up to 3 days in advance for easy meal prep.
Find it online: https://www.cookwithbenchi.com/thai-peanut-chicken-wraps/