Description
These savory wraps combine tender chicken, crisp vegetables, and a creamy Thai-style peanut sauce, all wrapped in a soft tortilla. They’re easy to prepare, perfect for sharing, and packed with balanced, crowd-pleasing flavor.
Ingredients
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1½ pounds (680 g) boneless, skinless chicken breast
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2 tablespoons vegetable oil
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2 cloves garlic, minced
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1 teaspoon ground ginger
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½ teaspoon salt
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½ teaspoon black pepper
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¾ cup (180 g) creamy peanut butter
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3 tablespoons soy sauce
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2 tablespoons honey
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2 tablespoons fresh lime juice
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1 tablespoon rice vinegar
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1 teaspoon chili paste or mild chili sauce (optional)
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2–4 tablespoons warm water
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6 large flour tortillas (10-inch/25 cm)
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1 cup (100 g) shredded carrots
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1½ cups (120 g) shredded red cabbage
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1 medium cucumber, thinly sliced
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3 green onions, thinly sliced
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¼ cup (15 g) fresh cilantro leaves (optional)
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Instructions
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Slice chicken into thin strips. Heat oil in a skillet over medium-high heat. Add garlic and ginger, then cook chicken with salt and pepper for 6–8 minutes until fully cooked.
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In a bowl, whisk peanut butter, soy sauce, honey, lime juice, rice vinegar, chili paste, and warm water until smooth.
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Prepare vegetables by shredding and slicing as directed.
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Warm tortillas in a skillet or oven.
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Assemble wraps with chicken, peanut sauce, vegetables, and herbs. Roll tightly and serve.
Notes
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Sauce can be made ahead and stored refrigerated for up to 3 days.
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Adjust chili paste to control spice level.
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Serve components separately for easy customization when feeding a crowd.
- Prep Time: 20 minutes
- Cook Time: 15 minutes