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Spicy Thai Peanut Chicken Wrap

Spicy Thai peanut chicken wrap with colorful vegetables and creamy peanut sauce
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This recipe captures the vibrant spirit of Thai street food in a modern, portable wrap. It features quick-cooked chicken in a creamy, spicy peanut sauce, bundled with fresh crunchy vegetables in a soft tortilla. It's a perfect balance of savory, sweet, and heat for an easy, satisfying meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp lime juice
  • 1 tsp grated fresh ginger
  • 1 clove garlic, minced
  • 1/3 cup creamy peanut butter
  • 3 tbsp soy sauce (or tamari)
  • 2 tbsp honey or maple syrup
  • 1 tbsp lime juice
  • 1-2 tsp sriracha or chili garlic sauce
  • 1 tsp grated fresh ginger
  • 1 clove garlic, minced
  • 2-3 tbsp warm water
  • 4 large flour tortillas (or gluten-free wraps)
  • 2 cups shredded purple or green cabbage
  • 1 large carrot, julienned or shredded
  • 1/2 red bell pepper, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, thinly sliced
  • Extra lime wedges and chopped peanuts for serving (optional)

Instructions

  1. Marinate the chicken by combining the sliced chicken with 2 tbsp soy sauce, 1 tbsp lime juice, 1 tsp ginger, and 1 minced garlic clove. Toss to coat and let sit for 10 minutes.
  2. Make the peanut sauce by whisking together peanut butter, 3 tbsp soy sauce, honey, 1 tbsp lime juice, sriracha, 1 tsp ginger, and 1 minced garlic clove until smooth. Thin with warm water until drizzle-able.
  3. Heat a skillet over medium-high heat with a drizzle of oil. Cook the marinated chicken for 3-4 minutes per side until cooked through and caramelized.
  4. Warm the tortillas briefly in a dry skillet or microwave to make them pliable.
  5. Assemble each wrap by spreading sauce down the center of a tortilla. Top with cooked chicken, cabbage, carrot, bell pepper, cilantro, and green onions.
  6. Fold the sides of the tortilla over the filling, then roll tightly from the bottom up. Slice in half and serve with extra sauce, lime wedges, and peanuts if desired.

Notes

Do not overfill the tortillas to make rolling easier. For meal prep, store the cooked chicken, sauce, and chopped veggies separately. The sauce can be thinned with more warm water if it thickens in the fridge.

Nutrition

Find it online: https://www.stacksipsnack.com/spicy-thai-peanut-chicken-wrap/