Every bite of these thai chicken wraps with peanut sauce is packed with flavor, texture and utter deliciousness.
At the risk of sounding completely obsessive and without personal restraint (who, me?), I have to confess that I made these wraps for lunch one day and was so utterly shocked by their deliciousness that the next day, I made up enough of the ingredients to feed my face lunch with this divine concoction for the next week.
And I never tired of the flavors.
These refreshing, healthy Thai Chicken wraps are my completely ideal lunch fare.
Hearty and filling without being overly so, the combination of tender, juicy chicken topping fragrant rice with a myriad of delicious, sauteed veggies is made even more fantastic by a drizzle of the amazing peanut sauce and chopped peanuts.
I confessed a while ago that I had been wary of savory peanut sauce dishes until I made this noodle recipe that rocked my world.
Well, these Thai chicken wraps have absolutely confirmed that I stayed away from peanut-style dishes for too long.
What worked for me (among so many things) was that every bite of these wraps is packed with flavor, texture and utter deliciousness.
One Year Ago: Peaches and Cream Cake
Two Years Ago: Creamy Green Chile Chicken Enchiladas
Three Years Ago: here)
Recipe Source: main recipe adapted from a recipe sent to my by Corina H, a MKC reader, peanut sauce adapted from Cook’s Illustrated Cookbook
For the Chicken:
4 boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon salt
1 teaspoon sugar
For the Veggie Saute:
2 teaspoons olive oil
1/2 red onion, thinly sliced
1 cup finely shredded green cabbage
1 cup finely shredded carrots
1 tablespoon freshly grated ginger (tutorial here)
2 large cloves garlic, finely minced
6 12-inch tortillas
3 cups warm, cooked Jasmine rice
4 green onions, thinly sliced
Chopped roasted, salted peanuts
For the Peanut Sauce:
1/4 cup creamy peanut butter
2 tablespoons peanut oil or canola oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon honey
2 cloves garlic, minced
1-inch piece of fresh ginger, peeled and chopped
1/4 teaspoon red pepper flakes
- Combine garlic, pepper, sugar, and salt in a small bowl. Rub the mixture onto both sides of the chicken. Preheat the broiler to high (or use a gas or charcoal grill) and broil (or grill) the chicken about 4-5 minutes on each side until cooked through. Remove to a plate and tent with foil. Let the chicken rest 5-10 minutes before slicing into thin strips.
- Combine all the peanut sauce ingredients in a blender or food processor and blend/process until smooth. Set aside.
- In a large nonstick skillet, heat the olive oil over medium heat and add the onion, cabbage, carrots, ginger and garlic. Sauté the mixture, stirring often, for 4-5 minutes, until the vegetables are crisp tender. Place a scoop of warm rice on a tortilla. Top with sliced chicken, sauteed vegetables and sprinkle the roasted peanuts and green onions on top. Drizzle peanut sauce over the top. Roll up tightly and serve immediately.
Chicken Bowl: Corina, who sent me the recipe, notes she often skips the tortilla and throws the ingredients together in a Thai-inspired chicken bowl. Yum!
Peanut Sauce: also, if you like a sweeter peanut sauce, increase the honey according to your taste.
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