Thai Peanut Chicken Wrap
This Thai peanut chicken wrap combines the perfect balance of protein, complex carbs, and healthy fats while delivering that irresistible combination of sweet, savory, and spicy flavors that make Thai cuisine so beloved worldwide. Ready in just 15 minutes and costs less than $3 per serving!
Equipment
- Mixing Bowl
- Skillet
- Cutting Board
- Knife
- Whisk
Ingredients
For the wrap
- 2 large whole wheat tortillas 10-inch diameter
- 2 cups cooked chicken breast shredded or diced (rotisserie chicken works perfectly)
- 1 cup red cabbage shredded
- 1 cup carrots shredded
- 1/2 cup red bell pepper thinly sliced
- 1/4 cup fresh cilantro chopped
- 2 green onions thinly sliced
- 1/4 cup roasted peanuts chopped
For the peanut sauce
- 1/4 cup natural peanut butter no added sugar
- 2 tablespoons low-sodium soy sauce or tamari for gluten-free option
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon lime juice fresh
- 1 teaspoon sesame oil
- 1 clove garlic minced
- 1 teaspoon fresh ginger grated
- 1-2 teaspoons sriracha sauce adjust to your spice preference
- 1-2 tablespoons water to thin sauce as needed
Instructions
- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, lime juice, sesame oil, minced garlic, grated ginger, and sriracha. Add water one tablespoon at a time until you reach your desired consistency—it should be thick enough to coat the back of a spoon but thin enough to drizzle.
- Thinly slice the red cabbage, grate the carrots (or use pre-shredded to save time), slice the bell peppers into thin strips, chop the cilantro, and slice the green onions.
- Heat a large skillet over medium heat. Warm each tortilla for about 15-20 seconds per side until slightly toasted but still pliable.
- Lay the warmed tortilla on a clean work surface. Spread about 2 tablespoons of the peanut sauce down the center of each tortilla, leaving a 2-inch border around the edges.
- Top with about 1 cup of shredded chicken, followed by equal portions of cabbage, carrots, bell pepper, cilantro, and green onions. Drizzle with an additional tablespoon of peanut sauce and sprinkle with chopped peanuts.
- Fold the bottom edge of the tortilla up and over the filling, then fold in the sides. Continue rolling from the bottom up, keeping the sides tucked in, until the wrap is completely rolled. If needed, secure with a toothpick.
Notes
- Make double the sauce and store half in the refrigerator for up to 5 days—it's great on salads, as a dipping sauce, or for another batch of wraps later in the week.
- For a char-grilled flavor that elevates the wrap, place tortillas directly over a gas burner for 5-10 seconds per side.
- For the perfect portable lunch, wrap tightly in parchment paper or aluminum foil, which can double as a convenient holder while eating.
- Substitution options:
-- Vegetarian: Replace chicken with 1 cup of baked tofu or 1 cup of cooked chickpeas
-- Gluten-free: Use gluten-free wraps and tamari instead of soy sauce
-- Lower carb: Use large lettuce leaves instead of tortillas for a lettuce wrap version
-- Nut allergies: Substitute sunflower seed butter for peanut butter and omit the chopped peanuts
-- Vegetarian: Replace chicken with 1 cup of baked tofu or 1 cup of cooked chickpeas
-- Gluten-free: Use gluten-free wraps and tamari instead of soy sauce
-- Lower carb: Use large lettuce leaves instead of tortillas for a lettuce wrap version
-- Nut allergies: Substitute sunflower seed butter for peanut butter and omit the chopped peanuts
Nutrition
Calories: 460kcalCarbohydrates: 42gProtein: 36gFat: 18gSodium: 620mgPotassium: 740mgFiber: 8gSugar: 12gVitamin A: 115IUVitamin C: 90mgCalcium: 10mgIron: 20mg
Tried this recipe?Let us know how it was!