Description
These Thai-inspired peanut chicken wraps are packed with crunchy vegetables, tender chicken, and a creamy peanut-lime sauce that’s perfect for make-ahead lunches and quick weeknight dinners.
Ingredients
Boneless, skinless chicken breasts: 1 1/2 lb (about 680 g), thinly sliced
Avocado oil (or neutral oil): 1 tbsp
Garlic powder: 1 tsp
Ground ginger: 1/2 tsp
Kosher salt: 3/4 tsp
Black pepper: 1/4 tsp
Creamy peanut butter: 1/2 cup (120 g)
Low-sodium soy sauce: 3 tbsp
Lime juice: 2 tbsp
Honey: 2 tbsp
Rice vinegar: 1 tbsp
Toasted sesame oil: 2 tsp
Fresh ginger, finely grated: 1 tsp
Garlic, minced: 1 clove
Sriracha or chili garlic sauce: 1–2 tsp (optional)
Warm water: 2–4 tbsp, as needed
Large tortillas (10-inch/25 cm): 8
Shredded red cabbage: 3 cups (about 240 g)
Shredded carrots: 1 1/2 cups (about 150 g)
Cucumber: 1 medium, cut into matchsticks (about 1 1/2 cups/180 g)
Green onions: 4, thinly sliced
Fresh cilantro leaves: 1/2 cup (optional)
Chopped roasted peanuts: 1/3 cup (45 g) (optional)
Instructions
1) Heat the avocado oil in a large skillet over medium-high heat. Add sliced chicken and season with garlic powder, ground ginger, salt, and pepper. Cook 6–8 minutes, stirring occasionally, until cooked through. Remove from heat.
2) In a bowl, whisk peanut butter, soy sauce, lime juice, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and sriracha (if using). Add warm water 1 tbsp at a time until smooth and drizzleable.
3) Prep vegetables: shred cabbage and carrots, cut cucumber into matchsticks, and slice green onions.
4) Assemble each wrap: add cabbage, carrots, and cucumber to a tortilla. Top with chicken, drizzle with peanut sauce, then add green onions, cilantro, and chopped peanuts.
5) Roll tightly, folding in sides first. Wrap in parchment paper for meal prep. Serve immediately or refrigerate.
Notes
For best meal prep texture, store peanut sauce separately and drizzle just before eating.
To refresh chilled sauce, stir in 1–2 tsp warm water until loosened.
Assembled wraps are best within 24–48 hours; components stored separately keep up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes