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Thai Peanut Chicken Wraps

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Delightful wraps filled with marinated chicken, crunchy vegetables, and creamy peanut sauce, perfect for lunch or dinner.

Ingredients

Scale
  • 1 lb boneless skinless chicken thighs
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp lime juice
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 1/2 tsp chili flakes (optional)
  • 1/3 cup creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 1 tsp grated fresh ginger
  • 1–2 tbsp warm water (adjust for consistency)
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 cup julienned carrots
  • 1/2 red bell pepper, thinly sliced
  • 2 scallions, thinly sliced
  • 1/4 cup chopped cilantro
  • 1 tbsp lime juice
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • Salt to taste
  • 4 large flour tortillas or flatbreads
  • Chopped peanuts and extra cilantro (optional, for garnish)

Instructions

  1. In a bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Add chicken thighs and marinate in the fridge for 20-240 minutes.
  2. In another bowl, combine peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Mix in warm water until desired consistency is reached.
  3. In a mixing bowl, combine green cabbage, red cabbage, carrots, red bell pepper, scallions, and cilantro. Dress with lime juice, rice vinegar, sugar, and salt. Mix well and let sit for 10 minutes.
  4. Heat a grill pan over medium-high heat. Cook marinated chicken thighs for 5-7 minutes each side until fully cooked. Let rest and then slice into strips.
  5. Warm tortillas, spread peanut sauce, layer slaw and sliced chicken, and wrap tightly. Garnish with peanuts and cilantro, if desired.

Notes

Store leftovers in an airtight container in the fridge for 2-3 days. For optimal texture, store components separately.

Nutrition

Find it online: https://techhommy.com/thai-peanut-chicken-wrap/