Thai Peanut Chicken Wrap
A bright, satisfying wrap that brings together tender chicken, crunchy veggies, and a creamy Thai peanut sauce. Easy to customize, portable, and perfect for weeknights or meal prep.
Ingredients
- 2 cups cooked shredded chicken
- 8 large flour tortillas
- 2 cups shredded lettuce or mixed greens
- 1 cup shredded purple cabbage
- 1/2 cup grated carrot
- 1/2 cup diced cucumber
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crushed peanuts (optional)
- 1/3 cup smooth peanut butter
- 2 tbsp soy sauce or tamari
- 1 tbsp fresh lime juice
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar or white vinegar
- 1 clove garlic, minced
- 1/2 tsp fresh grated ginger
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp water (to thin sauce as needed)
- 1 tsp sesame oil (optional)
Instructions
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, rice vinegar, minced garlic, grated ginger, red pepper flakes, and water until smooth. If you like a richer sauce, whisk in sesame oil.
- Prepare the fillings: shred the chicken, chop the cilantro, and have the lettuce, cabbage, carrot, and cucumber ready. Lay out the tortillas on a clean surface.
- To assemble, place a handful of greens on each tortilla. Add a layer of chicken, then a sprinkle of cabbage, carrot, cucumber, and cilantro. If you’re keeping it crunchy, sprinkle crushed peanuts on top.
- Drizzle a generous spoonful of the Thai peanut sauce over the fillings. Roll the tortilla tightly, tucking in the sides as you go.
- If you’re enjoying immediately, slice the wrap in half and serve with extra sauce on the side. For meal prep, wrap each wrap in foil or parchment and refrigerate for up to 2 days.