Store components separately for meal prep.
Use tamari for gluten-free option.
Adjust chili flakes to control heat level.
Ultimate Thai Peanut Chicken Wraps Bold Flavor Bomb
These Thai peanut chicken wraps feature tender chicken, crunchy vegetables, and a creamy peanut sauce wrapped in soft tortillas for a bold and satisfying meal.
Ingredients
Scale
2 large boneless, skinless chicken breasts (about 1 pound / 450 g)
1 tablespoon (15 ml) olive oil
1/2 teaspoon (3 g) salt
1/4 teaspoon (1 g) black pepper
1/2 teaspoon (3 g) garlic powder
1/2 cup (125 g) creamy peanut butter
2 tablespoons (30 ml) low-sodium soy sauce
1 tablespoon (15 ml) fresh lime juice
1 tablespoon (15 ml) honey
1 teaspoon (5 g) grated ginger
1 clove garlic, minced
2–3 tablespoons (30–45 ml) warm water
1/4 teaspoon (1 g) chili flakes (optional)
4 large flour tortillas (10-inch / 25 cm)
1 cup (90 g) shredded red cabbage
1 cup (50 g) shredded carrots
1/2 cup (75 g) sliced red bell pepper
1/4 cup (15 g) chopped cilantro
1 tablespoon (10 g) chopped roasted peanuts (optional)
Instructions
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Cook seasoned chicken in skillet 6–7 minutes per side until internal temperature reaches 165°F (74°C). Slice.
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Whisk peanut butter, soy sauce, lime juice, honey, ginger, garlic, and warm water.
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Spread peanut sauce on tortillas. Add chicken and vegetables.
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Roll tightly and slice in half. Serve immediately.