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Thai Peanut Chicken Wraps

Thai peanut chicken wraps with tender skillet-seared chicken and a thick, glossy Thai peanut sauce poured heavily over the filling before rolling. Crunchy cabbage, bright bell pepper, and a tangy peanut sauce make an easy Asian wrap ready for weeknights.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Thai-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp garlic powder
Wraps
  • 4 10-inch flour tortillas Use 4 large 10-inch tortillas.
  • 2 cup purple cabbage, thinly shredded
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded carrots
  • 1 cucumber, julienned
  • 0.25 cup fresh cilantro Chopped.
Peanut Sauce
  • 0.5 cup creamy peanut butter
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 2 tbsp warm water to thin Add 2–4 tbsp as needed until pourable.
  • 1 Crushed peanuts for garnish

Equipment

  • 1 cast iron skillet

Method
 

Make the Thai peanut sauce
  1. Whisk together creamy peanut butter, soy sauce, rice vinegar, honey, lime juice, sesame oil, and minced garlic, adding warm water 1 tablespoon at a time until pourable. Taste and adjust seasoning to balance sweet, tangy, and salty notes.
Cook and slice the chicken
  1. Toss boneless skinless chicken breasts with soy sauce, sesame oil, and garlic powder until evenly coated. Cook in a skillet over medium-high heat for 5-6 minutes per side until golden and cooked through.
  2. Rest the chicken off the heat, then slice thin so it’s ready to layer in the wraps.
Warm tortillas
  1. Warm the flour tortillas until pliable so they fold without cracking.
Assemble the wraps
  1. Spread 2 tablespoons peanut sauce across the center of each tortilla. Layer purple cabbage, red bell pepper, shredded carrots, cucumber, sliced chicken, and fresh cilantro.
  2. Drizzle additional peanut sauce over the filling, add crushed peanuts, roll tightly, and slice diagonally. Serve with extra peanut sauce for dipping.

Notes

Pro tip: thin the peanut sauce with warm water until it pours in a thick ribbon—this helps it drizzle heavily over the filling like a glossy coating. Store assembled wraps tightly wrapped in the fridge up to 2 days; keep extra peanut sauce separately up to 4 days. Freezing: wrap components (cooked chicken and sauce) freeze up to 2 months, but assemble fresh for best texture. For a lower-sugar option, use maple syrup or agave in place of honey.