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- 2 boneless, skinless chicken breasts - 1 tablespoon olive oil - Salt and pepper to taste - 1 bell pepper (red or yellow), thinly sliced - 1 cup shredded carrots - 1 cup red cabbage, shredded - ½ cup fresh cilantro, chopped - ¼ cup green onions, sliced - 4 large lettuce leaves (such as butter or romaine) For the Peanut Sauce: - ½ cup creamy peanut butter - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon honey or maple syrup - 1 tablespoon lime juice - 1 teaspoon grated fresh ginger - 1 teaspoon minced garlic - Water to thin (as needed) - Chicken Alternatives: You can use tofu or shrimp for different tastes. Both options work well in this recipe. - Vegetable Variations: Feel free to swap bell peppers with cucumbers or snap peas for crunch. You can also add avocado for creaminess. - Peanut Sauce Substitutions: If you can't find peanut butter, try almond or sunflower seed butter. These will give you a similar taste. You can also use a different sweetener like agave syrup. {{ingredient_image_1}} Start by seasoning the chicken breasts. Use olive oil, salt, and pepper. This simple mix boosts flavor. Heat your grill or pan over medium heat. Place the chicken on the grill or in the pan. Cook for 6-7 minutes on each side. The chicken needs to be fully cooked. It should reach 165°F inside. When done, let it cool for a moment. Then, shred or slice the chicken. Grab a bowl for the peanut sauce. Add creamy peanut butter, soy sauce, honey, lime juice, grated ginger, and minced garlic. Whisk them together until smooth. If the sauce is too thick, add water a little at a time. This helps to reach your desired consistency. Taste it and adjust if needed. You can add more honey for sweetness or more lime for tang. Now, let's build those wraps! Start with a large lettuce leaf on a plate. Place a few slices of grilled chicken in the center. Add bell pepper, shredded carrots, red cabbage, cilantro, and green onions. Drizzle a generous amount of peanut sauce on top. Next, fold the sides of the lettuce leaf over the filling. Then, roll it up from the bottom. If needed, use a toothpick to hold it together. Repeat this with the rest of your ingredients. Serve immediately with extra peanut sauce for dipping. Enjoy your tasty Thai peanut chicken wraps! Cooking Time Recommendations Cook chicken breasts for 6-7 minutes on each side. Use medium heat for even cooking. The chicken is done when it reaches 165°F. A meat thermometer helps with precision. Ensuring Juiciness To keep chicken juicy, let it rest before shredding. This process helps the juices stay inside. Season with salt and pepper before cooking for added flavor. Flavor Boosters Add a splash of lime juice for brightness. A bit of honey or maple syrup enhances sweetness. Fresh ginger and garlic add depth. Don’t skip these key ingredients! Common Mistakes to Avoid Avoid over-mixing the sauce; it can become too thick. If it’s thick, add water a little at a time. Taste as you go to adjust flavors. Plating Ideas Use a large plate for wraps. Arrange them neatly in a line or a circle. This makes the dish look inviting and fun. Garnishing Suggestions Sprinkle chopped cilantro on top for color. Add slices of lime next to the wraps for extra zing. A drizzle of extra peanut sauce can make it pop! Pro Tips Marinate the Chicken: For extra flavor, marinate the chicken in the peanut sauce for at least 30 minutes before cooking. This enhances the taste and tenderness of the meat. Customize Your Veggies: Feel free to mix and match vegetables according to your preference. Try adding cucumber, zucchini, or even avocado for added creaminess and crunch! Make it Spicy: If you like a kick, add some sliced jalapeños or a drizzle of sriracha to your wraps for an extra layer of heat and flavor. Store Leftover Sauce: The peanut sauce can be stored in the refrigerator for up to a week. Use it as a dip for fresh veggies or drizzle it over salads for a quick meal! {{image_2}} You can change the peanut sauce to suit your taste. - Spicy Peanut Sauce: To make it spicy, add red pepper flakes or sriracha. This gives the sauce a warm kick. Start with a small amount, then taste and add more if you like it hotter. - Alternative Dressings: You can try other dressings too. A sesame ginger dressing is a great option. It adds nice flavor and pairs well with the chicken. You can use different greens or add more fillings to your wraps. - Using Different Leafy Greens: Try using collard greens or Swiss chard instead of lettuce. These greens are sturdy and work well for wraps. They also add a unique taste. - Adding Different Fillings: Mix in other veggies like cucumber or avocado. You can also add cooked shrimp or tofu for a fun twist. Experimenting keeps your wraps exciting and fresh. Make these wraps fit your diet with a few easy changes. - Gluten-Free Options: Use tamari instead of soy sauce for a gluten-free peanut sauce. This keeps the flavors while making it safe for those with gluten allergies. - Vegetarian or Vegan Versions: Replace the chicken with tofu or tempeh. Marinate tofu to add flavor before cooking. Use maple syrup instead of honey to keep it vegan. These swaps keep the dish just as tasty! After you enjoy your Thai peanut chicken wraps, store the leftovers well. - Refrigeration Tips: Place the wraps in an airtight container. They stay fresh for up to three days in the fridge. This keeps the chicken and veggies crisp. If you store the sauce separately, it lasts longer, about one week. - Freezing Instructions: You can freeze the chicken and sauce, but not the wraps. Wrap the chicken tightly in plastic wrap, then place it in a freezer bag. For the sauce, pour it into a freezer-safe container. It’s best used within three months. When reheating, you want to keep the chicken juicy. - Best Methods to Reheat Chicken: The oven works best. Preheat to 350°F (175°C). Place the chicken in a dish and cover with foil. Heat for about 15 minutes. You can also use a skillet over low heat. This warms the chicken without drying it out. - Maintaining Freshness: If you reheat the wraps, do it gently. Warm them in a skillet for a few minutes. This keeps the lettuce crisp and the filling warm. Enjoy your meal again just like the first time! You can serve many side dishes with Thai peanut chicken wraps. Here are some tasty ideas: - Rice: Jasmine or brown rice works well. - Noodles: Rice noodles tossed in sesame oil are great. - Salad: A light cucumber salad adds freshness. - Spring Rolls: These make a fun side option. - Fruit: Slices of mango or pineapple add sweetness. These sides can enhance your meal and balance the flavors. You can add heat to your wraps easily. Here are some tips: - Hot Sauce: Drizzle your favorite hot sauce in the wraps. - Chili Paste: Mix chili paste into the peanut sauce. - Sliced Jalapeños: Add fresh jalapeños for a crunch and heat. - Red Pepper Flakes: Sprinkle these on top before wrapping. These options can really kick up the flavor in your meal. Yes, you can make the peanut sauce ahead. Here are some storage tips: - Duration: It lasts in the fridge for about one week. - Storage: Keep it in an airtight container. - Thinning: When ready to use, whisk in a bit of water if it thickens. Making it in advance saves time for your meal prep. We covered the key steps to make Thai Peanut Chicken Wraps. You learned about the main ingredients, cooking methods, and tips for that perfect wrap. Always remember to customize with your favorite veggies and sauces. Don't hesitate to try new flavors or swap ingredients based on your tastes. Enjoy your wraps fresh, and store leftovers properly for later. With these ideas, you can create a delicious meal any day. Get cooking and have fun experimenting!

Thai Peanut Chicken Wraps

Delicious wraps filled with grilled chicken, fresh vegetables, and a creamy peanut sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 1 piece bell pepper (red or yellow), thinly sliced
  • 1 cup shredded carrots
  • 1 cup red cabbage, shredded
  • 0.5 cup fresh cilantro, chopped
  • 0.25 cup green onions, sliced
  • 4 large leaves lettuce (such as butter or romaine)
  • 0.5 cup creamy peanut butter
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon lime juice
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon minced garlic
  • as needed water to thin

Instructions
 

  • Season the chicken breasts with olive oil, salt, and pepper. Grill or pan-sear over medium heat for about 6-7 minutes on each side or until fully cooked. Let cool slightly before shredding or slicing.
  • In a bowl, whisk together the peanut butter, soy sauce, honey or maple syrup, lime juice, grated ginger, and minced garlic. If the sauce is too thick, add water a tablespoon at a time until you reach your desired consistency.
  • Lay a large lettuce leaf on a plate. Place a few slices of grilled chicken in the center, add a handful of sliced bell pepper, shredded carrots, red cabbage, cilantro, and green onions.
  • Generously drizzle the peanut sauce over the filling.
  • Fold the sides of the lettuce leaf over the filling and then roll it up from the bottom to form a wrap. Secure with a toothpick if necessary.
  • Continue with the remaining lettuce leaves and filling until all ingredients are used up.
  • Serve immediately with extra peanut sauce on the side for dipping!

Notes

Serve with extra peanut sauce on the side for dipping.
Keyword chicken, peanut sauce, Thai, wraps