Description
These Thai peanut chicken wraps are a quick, healthy, and flavorful lunch option that comes together in under 20 minutes. Featuring juicy chicken, crisp vegetables, and a creamy, spicy peanut sauce, they are perfect for busy weeknights or meal prep.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs
- Salt and pepper, for seasoning
- 1 teaspoon oil, for cooking chicken
- 1/2 cup natural peanut butter
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons fresh lime juice
- 1 teaspoon hot sauce or chili flakes
- 1 tablespoon honey or maple syrup
- 2–3 tablespoons warm water
- 4 large flour tortillas
- 1 cup cooked rice noodles, cooled
- 1/2 cup shredded carrots
- 1 medium cucumber, julienned
- Handful of fresh cilantro, chopped
- 2 tablespoons crushed peanuts, for garnish
Instructions
- Pat chicken dry and season with salt and pepper. Heat oil in a skillet over medium-high heat and cook chicken for 6-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes.
- In a medium bowl, whisk together peanut butter, soy sauce, sesame oil, garlic, ginger, lime juice, honey, and hot sauce. Gradually add warm water until the sauce reaches a pourable, creamy consistency.
- Julienne cucumber and shred carrots. Cook rice noodles according to package directions, rinse with cold water, and drain well. Chop cilantro.
- Warm tortillas in the microwave for 20 seconds or in a dry skillet for 30 seconds per side to make them pliable.
- Slice rested chicken into thin strips. Spread a generous layer of peanut sauce onto the center of each tortilla.
- Top with chicken strips, rice noodles, shredded carrots, cucumber, and cilantro.
- Fold the bottom of the tortilla over the filling, fold in the sides, and roll tightly. Slice in half diagonally and garnish with crushed peanuts. Serve immediately.
Notes
For best texture, ensure rice noodles are well-drained to prevent soggy wraps. Warm tortillas before assembling to prevent tearing. The sauce can be adjusted for spice and sweetness to taste. Leftovers can be stored in the refrigerator for up to 3 days, but it is best to store sauce and fillings separately to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 wrap
- Calories: 475
- Sugar: 8
- Sodium: 650
- Fat: 22
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 4
- Protein: 28
Keywords: Thai peanut chicken wraps, quick lunch recipe, healthy wrap, meal prep, peanut sauce, chicken wraps, easy dinner, gluten-free option