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Thai Peanut Chicken Wrap

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A flavorful and easy Thai Peanut Chicken Wrap filled with tender chicken, crisp vegetables, and a creamy peanut sauce, perfect for a quick lunch or dinner.

Ingredients

Scale
  • 1 pound boneless, skinless chicken tenders
  • 2 tablespoons toasted sesame oil
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 4 cups shredded cabbage
  • 1½ cups shredded carrots
  • 1 red bell pepper, thinly sliced
  • ½ cup chopped fresh cilantro
  • ½ cup chopped green onions
  • ½ cup honey-roasted peanuts
  • 1 cup wonton strips (optional)
  • 5 large tortillas (such as Flatout Sea Salt and Black Pepper wraps)
  • ⅓ cup creamy peanut butter
  • ⅓ cup honey
  • ¼ cup soy sauce
  • ¼ cup water
  • 1 tablespoon lime juice
  • 1 teaspoon finely chopped garlic

Instructions

  1. Season chicken tenders with salt and pepper. Heat sesame oil in a skillet over medium-high heat. Cook chicken tenders for 6-8 minutes, turning occasionally, until golden brown and cooked through. Remove from pan and slice into bite-sized pieces.
  2. In a small saucepan, combine peanut butter, honey, soy sauce, water, lime juice, and garlic. Cook over medium-low heat, stirring frequently, until smooth and heated through. Remove from heat.
  3. In a large bowl, combine shredded cabbage, carrots, bell pepper, cilantro, green onions, peanuts, and wonton strips (if using). Add sliced chicken and drizzle with peanut sauce. Toss to coat.
  4. Warm tortillas until pliable. Divide the chicken and vegetable mixture evenly among the tortillas. Roll up tightly, cut in half, and serve.

Notes

For extra crunch, add more wonton strips or crushed peanuts. Substitute lettuce leaves for tortillas for a low-carb option. Leftover filling can be stored in the fridge for up to 3 days.

Nutrition

Find it online: https://www.rapidrecipes.blog/thai-peanut-chicken-wrap/