Go Back
To make Minute Thai Peanut Chicken Wraps, you need a few key items: - 2 boneless, skinless chicken breasts, thinly sliced - 1 tablespoon coconut oil - 1/4 cup creamy peanut butter - 2 tablespoons soy sauce - 1 tablespoon honey or maple syrup - 1 tablespoon fresh lime juice - 1 teaspoon sriracha (optional) - 2 large whole wheat tortillas These ingredients work together to create a tasty dish. The chicken provides protein, while peanut butter adds creaminess and flavor. Soy sauce and lime juice give the wraps a nice zing. You might already have some of these ingredients in your pantry. Look for: - Soy sauce - Honey or maple syrup - Coconut oil These staples are common in many kitchens. They help make cooking easier and faster. If you don’t have them, they are easy to find at your local store. Fresh produce adds crunch and color to your wraps. Gather these items: - 1 cup shredded carrots - 1 cup cucumber, julienned - 1/2 cup red bell pepper, thinly sliced - Fresh cilantro leaves for garnish Using fresh veggies makes the wraps vibrant and healthy. You can mix in other vegetables too, like bell peppers or lettuce, if you prefer. Start by heating coconut oil in a skillet over medium-high heat. Add the thinly sliced chicken breasts. Sprinkle salt and pepper on the chicken. Cook for about 5 to 7 minutes. You want the chicken to be golden brown and cooked through. Once done, remove the skillet from the heat. Drizzle half of the peanut sauce over the chicken. Toss it gently to coat. This adds great flavor to your chicken. While the chicken cooks, make the peanut sauce. In a small bowl, mix together the peanut butter, soy sauce, honey, lime juice, and sriracha if you want heat. Stir until the mix is smooth and creamy. If it is too thick, add a splash of warm water. This helps make the sauce easy to pour. Set it aside for later use. Now it's time to assemble your wraps. Lay a whole wheat tortilla flat on a clean surface. On the lower half of the tortilla, add your peanut chicken. Next, layer on the shredded carrots, cucumber, and red bell pepper. Fold the sides of the tortilla inwards. Then, roll it up tightly from the bottom to the top. Repeat this with the second tortilla. For serving, cut the wraps in half diagonally. Drizzle the remaining peanut sauce on top and garnish with fresh cilantro leaves. Enjoy your flavorful wraps! To make the best peanut sauce, start with creamy peanut butter. You want it smooth and rich. Mix it well with soy sauce, honey, lime juice, and sriracha. This blend gives a sweet and tangy taste. If your sauce is too thick, add warm water. This will help it pour easily. Taste it before serving. Adjust the flavors if needed. A little extra lime juice can make it pop! For juicy chicken, cut it into thin slices. This helps it cook fast and evenly. Heat coconut oil in a skillet over medium-high heat. Add your chicken and season with salt and pepper. Cook for about 5-7 minutes. Look for a golden brown color. Use a meat thermometer if you're unsure. The internal temperature should reach 165°F (75°C). This ensures your chicken is safe to eat. To wrap your chicken tortillas neatly, lay a tortilla flat on a clean surface. Place your filling on the lower half. Be sure not to overfill. This makes it hard to wrap. Fold the sides in first, then roll it tightly from the bottom up. This keeps everything inside. Cut the wraps in half diagonally for a nice presentation. Drizzle with extra peanut sauce and add cilantro on top to impress! {{image_2}} If you want a vegan twist, use tofu or tempeh. Both options work well with the peanut sauce. Just press the tofu to remove extra water. Cut it into thin slices. Cook it in coconut oil until golden. For a gluten-free option, choose rice paper wraps or gluten-free tortillas. You can also use chicken substitutes made from plants, which are quite tasty. Feel free to get creative with your veggies! Add in bell peppers, zucchini, or even avocado slices. You can also use spinach or mixed greens for added crunch. Try using radishes for a peppery kick. The more colorful your wrap, the better it looks and tastes. Mixing in different veggies makes this dish even more fun! If you like it spicy, add more sriracha to the sauce. You can also top the wraps with fresh jalapeños for extra heat. For a milder taste, skip the sriracha altogether. You can add a bit more honey or maple syrup to balance the flavors. Adjust the sauce to suit your taste buds. The key is to make it your own! To store leftover wraps, wrap them in plastic wrap or foil. You can also place them in a sealed container. This will keep them fresh and tasty. Store them in the fridge. They will last for up to two days. If you want to keep them longer, consider freezing them. Just wrap each one well and place them in a freezer bag. They can last for up to three months in the freezer. When you are ready to eat your wraps, reheat them carefully. If they are in the fridge, you can use a microwave. Heat them for about 30 seconds to one minute. Check to see if they're warm enough. If you froze them, let them thaw in the fridge overnight. Then reheat as mentioned above. You can also reheat them in a skillet. Just warm them over low heat for a few minutes. This will help keep the wrap crispy. Each ingredient has its own shelf life. Here’s a quick guide: - Chicken: Raw chicken should be used within one to two days. Cooked chicken can last in the fridge for three to four days. - Peanut Butter: Unopened, it can last for six months or longer in the pantry. Once opened, store it in the fridge for up to three months. - Tortillas: Unopened, they can last for a couple of months. Once opened, use them within a week for the best taste. - Fresh Veggies: Carrots and cucumbers can last about one week in the fridge. Bell peppers can last five to seven days. By keeping these tips in mind, you can enjoy your Minute Thai Peanut Chicken Wraps even days later! Yes, you can make the chicken wraps ahead of time. Cook the chicken and prepare the peanut sauce. Store them separately in airtight containers in the fridge. You can assemble the wraps right before serving. This keeps the tortillas from getting soggy. You can enjoy these wraps fresh or cold! If you can't use peanut butter, try sunflower seed butter or almond butter. Both options taste great in the sauce. You can also use tahini for a different flavor. Just make sure to adjust any other flavors to match your choice. Each option keeps the wraps creamy and delicious. To make more wraps, multiply the ingredients by the number of servings you need. For example, if you want four wraps, double everything. Use four tortillas and two chicken breasts. Adjust the peanut sauce ingredients too. This way, everyone gets a tasty wrap! In this blog post, we covered how to make delicious chicken wraps. You learned about essential ingredients like pantry staples and fresh produce. I shared step-by-step instructions for cooking chicken, making a peanut sauce, and wrapping it all together. We explored tips to perfect your sauce, cook chicken, and wrap your rolls neatly. You also discovered some fun variations for different diets and spice levels. Keep your leftovers safe and tasty with the right storage tips. Enjoy making these wraps and impressing your friends and family!

Minute Thai Peanut Chicken Wraps

Discover the deliciousness of Minute Thai Peanut Chicken Wraps, a quick and easy meal that’s packed with flavor! Perfect for lunch or dinner, these wraps combine tender chicken with a creamy peanut sauce and fresh veggies, all wrapped in a whole wheat tortilla. Ready in just 20 minutes, they make a fantastic weeknight dinner. Click through now to get the full recipe and elevate your mealtime with this tasty dish!
Print Recipe Pin Recipe

Ingredients
  

2 boneless, skinless chicken breasts, thinly sliced

1 tablespoon coconut oil

1/4 cup creamy peanut butter

2 tablespoons soy sauce

1 tablespoon honey (or maple syrup for a vegan option)

1 tablespoon fresh lime juice

1 teaspoon sriracha (optional for heat)

2 large whole wheat tortillas

1 cup shredded carrots

1 cup cucumber, julienned

1/2 cup red bell pepper, thinly sliced

Fresh cilantro leaves for garnish

Salt and pepper to taste

Instructions
 

In a skillet, heat the coconut oil over medium-high heat. Add the sliced chicken breasts and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is cooked through and slightly golden brown.

    While the chicken is cooking, prepare the peanut sauce. In a small bowl, combine the peanut butter, soy sauce, honey, lime juice, and sriracha (if using). Mix well until smooth and creamy. If the sauce is too thick, add a splash of warm water to reach desired consistency.

      Once the chicken is cooked, remove the skillet from heat. Drizzle half of the peanut sauce over the chicken and toss to coat evenly. Reserve the remaining sauce for dipping.

        To assemble the wraps, lay a tortilla flat on a clean surface. On the lower half of the tortilla, layer the peanut chicken, shredded carrots, cucumber, and red bell pepper.

          Fold the sides of the tortilla inwards, then roll it up tightly from the bottom to the top. Repeat with the second tortilla.

            For serving, cut the wraps in half diagonally and drizzle the remaining peanut sauce on top, garnished with fresh cilantro leaves.

              Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2