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Thai Peanut Chicken Wrap

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A flavorful and customizable wrap featuring marinated chicken, fresh veggies, and a creamy peanut sauce, perfect for lunch or dinner.

Ingredients

Scale
  • 1 lb boneless skinless chicken thighs
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp lime juice
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 1/2 tsp chili flakes (optional)
  • 1/3 cup creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 1 tsp grated fresh ginger
  • 1–2 tbsp warm water (adjust for consistency)
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 cup julienned carrots
  • 1/2 red bell pepper, thinly sliced
  • 2 scallions, thinly sliced
  • 1/4 cup chopped cilantro
  • 1 tbsp lime juice
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • Salt to taste
  • 4 large flour tortillas or flatbreads
  • Chopped peanuts and extra cilantro (optional, for garnish)

Instructions

  1. Marinate the Chicken: Whisk together 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp lime juice, garlic powder, ground ginger, and chili flakes. Marinate chicken for 20 to 240 minutes.
  2. Prepare the Peanut Sauce: Whisk together peanut butter, 2 tbsp soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Add warm water for desired consistency.
  3. Make the Slaw: Combine green cabbage, red cabbage, carrots, red bell pepper, scallions, and cilantro. Drizzle with lime juice, rice vinegar, sugar, and salt. Mix well and let sit.
  4. Cook the Chicken: Grill marinated chicken for 5 to 7 minutes per side until it reaches 165°F. Let it rest before slicing.
  5. Assemble the Wraps: Warm tortillas, spread peanut sauce, layer slaw and sliced chicken, and garnish with peanuts and cilantro. Roll and serve.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep components separate for best freshness.

Nutrition

Find it online: https://izooco.com/thai-peanut-chicken-wrap/