Description
A quick, high-protein weeknight dinner featuring seared chicken tossed in a creamy, savory, and slightly spicy Thai peanut sauce, wrapped in soft tortillas with fresh veggies.
Ingredients
Scale
- 1 pound (450g) boneless, skinless chicken thighs or breasts
- Salt and pepper, for seasoning
- 1 tablespoon neutral oil (avocado or vegetable)
- 3–4 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1/2 cup creamy natural peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon Sriracha or chili flakes
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon rice vinegar
- 1 tablespoon brown sugar
- 1/4 cup warm water
- 4 large flour tortillas (10–12 inches)
- 1 cup shredded carrots
- 1 cucumber, sliced into thin strips
- Fresh cilantro, for garnish
Instructions
- Pat chicken dry and season generously with salt and pepper. If using breasts, slice into thinner cutlets.
- Heat neutral oil in a large skillet over medium-high heat until shimmering.
- Cook chicken in a single layer for 3-4 minutes per side until golden brown and cooked through (165°F). Remove from pan and set aside.
- In a small bowl, whisk together peanut butter, soy sauce, Sriracha, lime juice, rice vinegar, brown sugar, and warm water until smooth and emulsified. Add more water if too thick.
- Return chicken to the pan and pour sauce over it. Toss gently to coat evenly.
- Warm tortillas in a dry skillet for 30 seconds per side or microwave with a damp paper towel for 20 seconds.
- Assemble wraps by placing chicken and sauce down the center of each tortilla. Top with shredded carrots, cucumber strips, and cilantro.
- Fold sides in and roll tightly. Slice in half diagonally and serve immediately.
Notes
For best results, use warm water to emulsify the peanut sauce. If the sauce breaks, add a splash of warm water and whisk again. Ensure chicken is patted dry before searing for better browning. Store leftovers in an airtight container for up to 3 days; keep sauce and veggies separate if meal prepping to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 wrap
- Calories: 475
- Sugar: 8
- Sodium: 650
- Fat: 22
- Saturated Fat: 4
- Carbohydrates: 37
- Fiber: 3
- Protein: 27
Keywords: Thai Peanut Chicken, Weeknight Dinner, Quick Meals, High Protein, Healthy Wraps, Peanut Sauce, Easy Recipes