Print

Easy Thai Peanut Chicken Wraps Recipe with Fresh Crunchy Veggies for Perfect Lunch

thai peanut chicken wraps - featured image
Print Recipe

These Easy Thai Peanut Chicken Wraps combine creamy peanut sauce, tender chicken, and fresh crunchy veggies for a quick, satisfying lunch or light dinner.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g), thinly sliced
  • 4 large flour tortillas or whole wheat wraps (use gluten-free wraps if preferred)
  • 1 tablespoon vegetable or peanut oil (for cooking chicken)
  • Salt and freshly ground black pepper
  • 1 cup shredded carrots (about 120 g)
  • 1 cup thinly sliced cucumber (about 120 g), seeds removed
  • 1/2 cup thinly sliced red bell pepper
  • 1/2 cup shredded red cabbage
  • Fresh cilantro leaves for garnish (optional)
  • 1/4 cup creamy peanut butter
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
  • 1 small garlic clove, minced
  • 2–3 tablespoons warm water
  • Optional: a pinch of red pepper flakes or a drizzle of sriracha for heat

Instructions

  1. Prepare the Peanut Sauce: In a mixing bowl, combine 1/4 cup creamy peanut butter, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon fresh lime juice, 1 teaspoon grated ginger, and 1 minced garlic clove. Whisk together, then slowly add 2-3 tablespoons warm water until the sauce reaches a smooth, pourable consistency. Adjust sweetness or saltiness to taste. Set aside.
  2. Slice and Season the Chicken: Thinly slice the chicken breasts against the grain into about 1/4-inch strips. Season lightly with salt and pepper.
  3. Cook the Chicken: Heat 1 tablespoon oil in a large skillet over medium-high heat. Once shimmering, add chicken strips in a single layer (work in batches if needed). Cook for 3-4 minutes per side, until golden and cooked through (internal temp of 165°F / 74°C). Avoid overcrowding the pan to get a nice sear. Remove chicken from pan and keep warm.
  4. Prep the Veggies: While chicken cooks, thinly slice cucumber and red bell pepper, shred carrots and red cabbage. Keep everything crisp and fresh by not over-prepping in advance.
  5. Assemble the Wraps: Lay out the tortillas. Spread a couple of spoonfuls of peanut sauce over each one, leaving edges clear for folding. Layer cooked chicken slices, then pile on the fresh veggies generously. Sprinkle with cilantro if using.
  6. Wrap and Serve: Fold in the sides and roll tightly from one end to the other. Optionally warm the wraps slightly in a dry pan or press them in a sandwich press for a minute to seal and warm everything through. Enjoy immediately for the best crunch and freshness.

Notes

If peanut sauce thickens after sitting, stir in a little warm water to loosen before assembling. Let cooked chicken rest a few minutes before slicing if cooking whole pieces first. Store veggies separately with a damp paper towel to keep crisp if prepping in advance. Wrap tight but gentle to avoid squishing ingredients. Optionally warm wraps briefly before serving for better texture.

Nutrition

Keywords: Thai peanut chicken wraps, easy lunch recipe, peanut sauce wraps, healthy chicken wraps, quick Thai wraps

Find it online: https://larameals.com/easy-thai-peanut-chicken-wraps-recipe-with-fresh-crunchy-veggies-for-perfect-lunch/