Thai Peanut Chicken Wraps (Printable Version)
Tender chicken and fresh veggies wrapped with a homemade Thai peanut sauce for a quick, flavorful meal ready in 15 minutes.
# What You'll Need:
→ Dressing
01 - 1/4 cup peanut butter
02 - 1/4 cup low-sodium soy sauce
03 - 2 Tbsp brown sugar or honey
04 - 2 Tbsp rice wine vinegar
05 - 1/2 Tbsp minced garlic
06 - 1/2 Tbsp minced ginger
07 - 1 tsp sriracha sauce
08 - 1-2 Tbsp water (optional)
→ Wraps
09 - 2 chicken breasts, cooked and chopped
10 - 3 cups coleslaw mix
11 - 1/2 cup grated carrot (optional)
12 - 1/4 cup chopped cilantro
13 - 1/4 cup roasted, salted peanuts
14 - 4-6 tortillas
# Steps to Follow:
01 - Whisk together peanut butter, soy sauce, brown sugar or honey, rice wine vinegar, garlic, ginger, and sriracha sauce in a small bowl or liquid measuring cup. Optionally, thin with water.
02 - In a large bowl, mix together chicken, coleslaw mix, grated carrot, cilantro, and peanuts. Drizzle dressing over the mixture and toss to combine evenly. Let sit for a few minutes to absorb flavors.
03 - Heat tortillas in the microwave for 30 seconds to soften and make them easier to roll.
04 - Divide the filling evenly between the tortillas, wrap tightly, and serve immediately.
# Additional Tips::
01 -
- Ready in just 15 minutes from start to finish
- Uses simple ingredients you likely have on hand
- Perfect for meal prep and on the go lunches
- Customizable to your heat preference with sriracha
- Balanced meal with protein vegetables and complex carbs
02 -
- High in protein thanks to the chicken and peanuts
- Contains vegetables that provide essential nutrients and fiber
- Can be made ahead for quick lunches throughout the week
- Versatile recipe that works with many protein substitutions
03 -
- Toast the peanuts in a dry skillet before chopping them to enhance their flavor and add even more depth to the wraps
- For maximum flavor marinate the cooked chicken in a tablespoon of the peanut sauce for 30 minutes before mixing with other ingredients
- Double the sauce recipe and save half in the refrigerator for up to a week use it as a dipping sauce for vegetables spring rolls or even as a salad dressing