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Thai Peanut Chicken Wraps Recipe

Thai Peanut Chicken Wraps Recipe
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★★★★★

4.8 from 20 reviews

These Thai Peanut Chicken Wraps combine tender cooked chicken with a crunchy coleslaw mix and a flavorful homemade peanut sauce, all wrapped in soft tortillas for a quick, delicious, and satisfying meal perfect for lunch or dinner.

Ingredients

Scale

Peanut Sauce

  • 1/4 cup peanut butter
  • 1/4 cup low-sodium soy sauce
  • 2 Tbsp brown sugar or honey
  • 2 Tbsp rice apple vinegar
  • 1/2 Tbsp minced garlic
  • 1/2 Tbsp minced ginger
  • 1 tsp sriracha sauce
  • 1–2 Tbsp water (optional)

Wrap Filling

  • 2 chicken breasts, cooked and chopped
  • 3 cups coleslaw mix
  • 1/2 cup grated carrot (optional)
  • 1/4 cup chopped cilantro
  • 1/4 cup roasted, salted peanuts
  • 4–6 tortillas

Instructions

  1. Make the Peanut Sauce: In a mixing bowl, whisk together peanut butter, low-sodium soy sauce, brown sugar or honey, rice apple vinegar, minced garlic, minced ginger, and sriracha sauce until smooth. If the sauce is too thick, add 1 to 2 tablespoons of water to reach your desired consistency.
  2. Prepare the Filling: In a large bowl, combine the cooked and chopped chicken breasts, coleslaw mix, grated carrot if using, chopped cilantro, and roasted, salted peanuts. Pour the peanut sauce over the mixture and gently toss until all ingredients are evenly coated.
  3. Warm the Tortillas: Place the tortillas in the microwave and heat for about 30 seconds or until soft and pliable, making them easier to wrap.
  4. Assemble the Wraps: Divide the peanut chicken filling evenly among the warm tortillas. Wrap each tortilla tightly around the filling to secure the ingredients inside.
  5. Serve: Serve the wraps immediately for the best texture and flavor. Enjoy your Thai Peanut Chicken Wraps fresh and flavorful.

Notes

  • Adjust the spiciness by adding more or less sriracha sauce according to your preference.
  • You can substitute chicken breasts with cooked shredded chicken thighs for a juicier texture.
  • Use gluten-free tortillas if you need a gluten-free version of this recipe.
  • For a vegan option, replace chicken with tofu and use tamari instead of soy sauce.
  • The peanut sauce can be made ahead and refrigerated for up to 3 days for convenience.

Nutrition

Keywords: Thai peanut chicken wraps, chicken wraps, peanut sauce wraps, easy Thai wraps, healthy chicken wraps

Find it online: https://kitchenwithkai.com/thai-peanut-chicken-wraps-recipe/