Go Back
Delicious Thai Peanut Chicken Wraps are shown as the featured image for this recipe.

Easy Thai Peanut Chicken Wraps

These Thai Peanut Chicken Wraps are a delicious and convenient meal, perfect for a quick lunch or dinner. This recipe uses chicken thighs for maximum flavor and a homemade peanut sauce that's both sweet and savory, all wrapped up in a warm tortilla with crunchy vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp ginger, grated
  • 1 clove garlic, minced
  • 1 tbsp vegetable oil
  • 1/2 cup peanut butter smooth or crunchy
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp honey or maple syrup
  • 2 tbsp lime juice
  • 1 tbsp sesame oil
  • 1 tbsp sriracha
  • 2 tbsp water or more, as needed
  • 1 clove garlic, minced
  • 1/2 tsp ginger, grated
  • 4 large tortillas
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped peanuts, for garnish
  • Lime wedges, for serving optional

Equipment

  • Large skillet or wok
  • mixing bowl
  • whisk
  • cutting board
  • sharp knife
  • Measuring cups
  • Measuring spoons
  • spatula

Method
 

  1. Marinate the Chicken: In a mixing bowl, combine the chicken pieces with soy sauce, cornstarch, grated ginger, and minced garlic. Mix well to coat and let it marinate for at least 15 minutes (or up to an hour in the refrigerator).
  2. Prepare the Peanut Sauce: While the chicken marinates, whisk together the peanut butter, soy sauce, rice vinegar, honey, lime juice, sesame oil, sriracha, water, minced garlic, and grated ginger in a separate bowl. Adjust the amount of water to achieve your desired consistency. The sauce should be thick but pourable.
  3. Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer (you may need to do this in batches to avoid overcrowding). Cook for 5-7 minutes, or until the chicken is cooked through and slightly browned.
  4. Combine Chicken and Sauce: Pour the peanut sauce over the cooked chicken and stir to coat evenly. Simmer for 2-3 minutes, allowing the sauce to thicken slightly and the chicken to absorb the flavors.
  5. Assemble the Wraps: Warm the tortillas according to package directions. Place a generous amount of the peanut chicken mixture in the center of each tortilla. Top with shredded carrots, shredded red cabbage, and chopped cilantro.
  6. Garnish and Serve: Fold the sides of the tortilla inward and roll tightly to create a wrap. Cut the wraps in half (optional) and garnish with chopped peanuts. Serve immediately with lime wedges, if desired.

Notes

For best results, serve the wraps immediately after assembly to prevent sogginess. You can use smooth or crunchy peanut butter depending on your preference. Maple syrup can be substituted for honey to make the recipe vegan. Adjust the amount of sriracha to control the spice level. Chicken can be marinated up to one hour in the refrigerator.