Thai Chicken Wraps with Peanut Sauce
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
Thai Chicken Wraps with Peanut Sauce
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
- ½ red onion, thinly sliced
- 1 cup finely shredded green cabbage
- 1 cup finely shredded carrots
- 1 tablespoon freshly grated ginger
- 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:
- ¼ 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 fresh ginger, peeled and chopped
- ¼ 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.
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
47 Comments on “Thai Chicken Wraps with Peanut Sauce”
Do you think purple cabbage would work rather than green?
I have made these so many times but don’t know if I’ve ever commented. These are so delicious. That peanut do sauce is amazing! Sometimes we switch up the veggies depending on what we have on hand. We eat them as wraps and bowls, and enjoy the yummy leftovers ☺️
Happy you love these because they are such a favorite here, too! Thanks for taking the time to comment and let me know!
This looks yummy. Anyone try it as leftovers for lunch? I’m thinking it would be great in my kid’s lunch box, but they don’t have the ability to reheat anything. Thoughts?
We eat these leftovers unheated and they are great.
Thank you for this delicious recipe! Made it yesterday and really enjoyed it. I din’t make wraps but just served it on a plate, and used spinach and zucchini instead of cabbage, just what I had at home. Loved it and going to repeat tonight, since I have some sauce left 🙂
This was delicious! I could have just eaten the peanut sauce with a spoon and been happy… 🙂 I loved the crunch of the veggies with tender chicken and a delicious sauce – amazing! Loved it!
I just shared this recipe on my blog as one of my favorite recipes, i have made it so many times and love it! thanks so much for sharing, i love your blog! http://www.handmadeintheheartland.com/2013/09/recipes-i-love.html
These are delicious! My husband, who is a meat and potatoes kinda guy, LOVED them. In fact, he wanted to eat them for breakfast a few days later. 🙂 We ate them with the tortillas the first day and as lettuce wraps the second time around. Next time, we want to try rice paper. Yum yum! Thanks for posting!
Week 1 of the summer meal plans down and every single thing was DELICIOUS! I especially loved these, though we did them in bowls since I’d forgotten to buy tortillas. I used the leftover chicken from this recipe in the BBQ chicken salad recipe. It was a yummy week at our house thanks to Mel!! 🙂
These are amazing. I could eat them every day!
Okay, these are delicious, easy, fresh, and fast, especially because I made the rice bowls with some leftover rice. This is going into my super-fast recipe category.
Made these tonight and they were SO good. Loved them, thanks!
Mel, My husband is Thai and someday I’ll send you a link to some of the Thai recipes he has I think you would like (I can’t think of its name in thai or english) but it’s basically curry chicken with a peanut dipping sauce, its always a favorite when we bring Thai food. I’ll just have to figure out how to make it with out the packets first!
I use your website so much that I feel I must thank you for taking the time and energy to do it. I love to cook and I often think, “I wonder how Mel does….(fill in current recipe I’m making). So thank you. I like your recipes and your sweet spirit.
I made this peanut sauce yesterday and today for a party. Sooo good! I did thin it out a bit with coconut milk which worked great.
Mel…you knocked it out of the park on this one! made these tonight and we loved them!!
For some peanut butter with their main dishes sound odd, but one of our all-time favorite meals (and one that makes an appearance several times a month) is a Peanut Butter Pork recipe cooked in the crock-pot. We absolutely love it (I’ll have to send you the recipe)! So I have no doubt we wouldn’t love these especially during the hot days of summer!
Yummy! Made this the other night and couldn’t wait for the leftovers the next day!
Mel–loved, loved, loved this!! Yes, I am still channeling you. 🙂 If we had met a few years back, maybe we’d be doing a Midwest version of Our Best Bites.
Delicious! We made these for dinner tonight and loved them! They are filling and have a good fresh taste to them!
I made this for dinner tonight. I used leftover coconut rice and loved it!!! Fabulous flavors. I would double the veggie mixture next time. Just personal preference. Thanks for another great recipe!
YOU SAVED ME!!!!
I was supposed to make crock pot thai peanut chicken over rice and I totally spaced and forgot to do it this morning and realized it about 2o minutes before I was supposed to start cooking dinner—OOPS!
I was hunting for something else to do with giant chicken breasts and fate took over and brought me to you 🙂
I made rice bowls and only had a little broccoli, red pepper and carrots in my fridge, but the chicken was super yummy grilled on my grill pan, and the veggies were perfect sauted with a little ginger. I am going to make it the same way again we both liked it so much. There were some leftovers and I cant wait to fold them in a tortilla tomorrow.
This was a hit with the husband. I used my mandoline to make quick work of the cabbage, carrots, and onion. The star of the show was the peanut sauce, which we were a bit shy on- definitely would had used more. Thanks mel for another yummy meal.
Made this tonight & loved it. I am not a neat cook and my kitchen was a disaster with all the grating, chopping and measuring cups with peanut butter in it but I’d make it again. I used nappa instead of cabbage and served it as a rice bowl instead of wrap. Never thought I’d like peanut sauce but it was great!
Stacy – I definitely think the components of this recipe could be made ahead and you could assemble the wraps (cold or at room temperature). I would suggest warming or reheating the peanut sauce a bit just to loosen the consistency.
Already addicted to the turkey Cobb wrap but these will make a nice second choice. Thanks.
Made this last night & it was DELICIOUS! Served it sans the tortilla (Hubs is a diabetic & I figured spooning carbs into carbs might be a bit excessive for him 🙂 ) and I used a bit of warm water to loosen up the peanut sauce. Soooo good, thank you!
These look awesome! I love your blog! You’ve definitely inspired me to start my own cooking blog! Thanks for being an inspiration!
I love every single thing about this wrap.
I never thought of buying a jar of already minced fresh ginger like the garlic. I might have to look for some of that! My hubby can’t stand flour tortillas so I’m definitely going to try this but use lettuce instead. We always order lettuce wraps at any restaurant that has them!
This looks soooo good. I’m going to try it with fried tofu instead of chicken. The peanut sauce looks amazing. Thanks!
Yum!! I can’t wait to try these!
Sounds delish! Could this be made ahead and served cold or room temperature? I’m having the teachers from our school over for a luncheon and this sounds so yummy!
This recipe has me salivating! Alton Brown recommends peeling fresh ginger with the edge of a regular spoon – the kind you might eat cereal with. Google it and you will probably find a YouTube video for those that can’t visualize it. It is genius, of course, and far easier and safer than the paring knife method I used to use. Also, you tend to not waste any ginger, and the spoon only scrapes away the brown skin.
I think these look amazing and I’ll be serving them tonight! Have you thought about wrapping them up in lettuce leaves? Like the lettuce wraps at P.F.’s? I think I will try it!
This is my kind of meal. I made lettuce wraps recently that were sort-of similar to these. Asian cuisine at home is definitely one of my favorites!!
Dang! My son has a peanut allergy. Dang!
Jodie – hmmm, ground ginger has quite a different flavor profile than fresh ginger but if you really hate working with fresh, try a pinch of ground…just take care not to add too much since ground ginger can overpower a dish really quickly. Is there anything I can say or do to convince you to power through the fresh ginger?? 🙂
Wow, these look great. Perfect for a quick lunch or light dinner. I adore peanut sauce and could eat it on anything!
these look amazing and sound like my perfect lunch as well! or dinner…:)
Looks yummy! To all my fellow fresh ginger haters, just buy the jar of minced ginger near the garlic at your grocery store, relatively same taste and way less work 🙂
Looks delicious but I hate working with fresh ginger…could I just use ground?
I made a Thai chicken peanut wrap several years ago that I have been thinking about a lot lately. I think I might like this version even better!
I can’t help myself. Whenever I see a recipe as alluring as this, my mind says, “Ok, how are going to make this, Stephen?” I prefer to brine my chicken and then poach it. I would probably skip the whole peanuts and substitute some bean sprouts. I’d also leave all the vegetation raw. The peanut sauce is something I used to make but had forgotten about. You’ve inspired me.
I love Thai chicken satay with peanut sauce, so I jumped on the savory peanut butter recipe train a long time ago! This looks and sounds scrumptious!
These sound so tasty!