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Why Make This Recipe
Thai Peanut Chicken Wraps are a delicious and healthy option for lunch or dinner. They combine tender chicken, fresh vegetables, and a creamy peanut dressing that adds a burst of flavor. This recipe is not only tasty but also easy to prepare, making it perfect for busy weeknights or a quick meal prep. Plus, the fresh ingredients and protein keep you feeling satisfied longer.
How to Make Thai Peanut Chicken Wraps
Ingredients:
For the Peanut Dressing:
- ½ cup peanut butter (natural, creamy)
- 3 tablespoons low sodium soy sauce
- 2 tablespoons brown sugar or honey
- 2 tablespoons rice wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1-2 teaspoons sriracha sauce (to taste)
- Water, as needed to thin
For the Wraps:
- 3 cups cooked chicken breast, chopped
- 3 cups coleslaw mix
- 1 cup grated carrots
- ½ cup fresh cilantro, chopped
- ½ cup roasted peanuts, roughly chopped
- 6 large flour tortillas
Directions:
Make the Peanut Dressing: In a medium bowl, whisk together peanut butter, soy sauce, brown sugar (or honey), rice wine vinegar, minced garlic, ginger, and sriracha until smooth. If it’s too thick, add water a tablespoon at a time until it’s pourable.
Prepare the Filling: In a large mixing bowl, combine chopped chicken, coleslaw mix, carrots, cilantro, and roasted peanuts. Toss gently to mix.
Dress the Filling: Pour the prepared peanut dressing over the chicken mixture. Toss until everything is evenly coated. Let it sit for 3-5 minutes for the flavors to meld.
Warm Tortillas: Wrap tortillas in a damp paper towel and microwave for about 30 seconds until pliable.
Assemble the Wraps: Lay each tortilla flat. Place about one-sixth of the filling in the center. Fold in the sides and roll up tightly from the bottom. Slice diagonally if desired. Serve immediately and enjoy!
How to Serve Thai Peanut Chicken Wraps
These wraps are perfect as a main dish or for meal prep. Serve them with extra peanut dressing on the side for dipping. You can also add some lime wedges or additional fresh herbs for a pop of flavor.
How to Store Thai Peanut Chicken Wraps
To store, wrap leftover chicken filling separately in an airtight container and keep it in the fridge for up to 3 days. Tortillas can be stored wrapped in plastic in the fridge. When ready to eat, warm the tortillas and fill them again.
Tips to Make Thai Peanut Chicken Wraps
- Use leftover rotisserie chicken to save time on cooking.
- Feel free to add other vegetables like bell peppers or cucumbers for extra crunch.
- Adjust the sriracha to make the peanut dressing as spicy or mild as you like.
Variation
For a vegetarian option, replace the chicken with tofu or chickpeas. You can also use whole wheat tortillas for a healthier choice.
FAQs
1. Can I make the peanut dressing ahead of time?
Yes, you can prepare the dressing and store it in the fridge for up to a week. Just give it a good stir before using.
2. Can I freeze the wraps?
It’s best to eat these wraps fresh, but you can freeze the filling without the tortillas. Thaw in the fridge before using.
3. What can I serve with these wraps?
These wraps pair well with a light salad or some fresh fruit for a balanced meal.
Thai Peanut Chicken Wraps
Ingredients
Method
- In a medium bowl, whisk together peanut butter, soy sauce, brown sugar (or honey), rice wine vinegar, minced garlic, ginger, and sriracha until smooth. If it’s too thick, add water a tablespoon at a time until it’s pourable.
- In a large mixing bowl, combine chopped chicken, coleslaw mix, carrots, cilantro, and roasted peanuts. Toss gently to mix.
- Pour the prepared peanut dressing over the chicken mixture. Toss until everything is evenly coated. Let it sit for 3-5 minutes for the flavors to meld.
- Wrap tortillas in a damp paper towel and microwave for about 30 seconds until pliable.
- Lay each tortilla flat. Place about one-sixth of the filling in the center. Fold in the sides and roll up tightly from the bottom. Slice diagonally if desired.
