Name: Easy Thai Peanut Chicken Wraps Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
Ingredients: 1/2 cup creamy peanut butter; 1/4 cup soy sauce; 2 tablespoons honey; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 1 teaspoon minced garlic; 1 teaspoon grated ginger; 2 cups cooked chicken, shredded; 1 cup shredded carrots; 1 cup sliced bell peppers (any color); 1/2 cup chopped fresh cilantro; 4 large lettuce leaves (such as romaine or butter lettuce); 1/4 cup chopped peanuts (optional)

Introduction

These Easy Thai Peanut Chicken Wraps are a fresh and flavorful meal perfect for lunch or a light dinner. Combining tender shredded chicken with a creamy peanut sauce and crisp vegetables, they offer a delightful balance of textures and tastes. They’re quick to assemble and packed with vibrant, healthy ingredients.

The image shows a wrap cut in half and stacked on a white plate, placed on a white marbled surface. Each half reveals three main layers: the outer soft, light-colored tortilla, a middle layer of fresh green leafy vegetables and thin slices of red and purple vegetables, and the inner layer of cooked chicken pieces that are golden and tender. A creamy orange sauce is drizzled generously over the chicken and some has spilled onto the plate. The close-up shot captures the textures clearly, from the crunchy vegetables to the juicy chicken and smooth sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken, shredded

1/2 cup creamy peanut butter

1/4 cup soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon minced garlic

1 teaspoon grated ginger

4 large lettuce leaves (such as romaine or butter lettuce)

1 cup shredded carrots

1 cup sliced bell peppers (any color)

1/2 cup chopped fresh cilantro

1/4 cup chopped peanuts (optional)

Instructions

Step 1: In a medium bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth and well combined.

Step 2: In a large mixing bowl, combine the shredded chicken with half of the peanut sauce, mixing until the chicken is well coated.

Step 3: Lay out the lettuce leaves on a clean surface. Spoon an equal amount of the chicken mixture onto each leaf.

Step 4: Top the chicken with shredded carrots, sliced bell peppers, and chopped cilantro.

Step 5: Drizzle additional peanut sauce over the top if desired.

Step 6: Sprinkle with chopped peanuts for added crunch, if using.

Step 7: Carefully fold the sides of the lettuce leaves over the filling and roll them up tightly. Serve immediately.

Tips & Variations

For extra protein, add cooked shrimp or tofu along with the chicken.

Use crunchy peanut butter if you prefer more texture in the sauce.

Try napa cabbage or iceberg lettuce for a different crunch.

Add a squeeze of lime juice for a fresh, tangy kick.

If you like heat, mix in a teaspoon of sriracha or chili flakes to the peanut sauce.

Storage

Store any leftover peanut chicken mixture in an airtight container in the refrigerator for up to 2 days. Keep the lettuce leaves and vegetables separate to prevent sogginess. Reheat the chicken mixture gently in the microwave or on the stove before assembling fresh wraps. Avoid making wraps in advance to maintain crispness.

FAQs

Can I use ground chicken instead of shredded chicken?

Yes, ground chicken can work. Cook it thoroughly and mix it with the peanut sauce, but shredded chicken provides a better texture for wraps.

Is there a substitute for peanut butter?

If you have a peanut allergy, try using almond butter or sunflower seed butter for a similar flavor and creaminess in the sauce.