Description
A quick and flavorful lunch solution featuring tender chicken, fresh veggies, and a tangy peanut sauce that balances richness with acid. Ready in under 20 minutes.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast
- 1/2 cup natural or creamy peanut butter
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 teaspoon sriracha or chili paste (optional)
- 1 tablespoon honey or maple syrup
- 2–3 tablespoons warm water
- 4–6 large flour tortillas
- 1 cup shredded carrots
- 1/2 cucumber, julienned or thinly sliced
- 1/4 cup chopped cilantro
- 1/4 red onion, thinly sliced
- Salt and pepper to taste
- 1 tablespoon oil for cooking
Instructions
- Pat chicken breasts dry and season generously with salt and pepper. Let sit at room temperature for 10 minutes.
- Heat a large skillet over medium-high heat with oil. Cook chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
- Remove chicken from pan and let rest for 5 minutes, then slice thinly against the grain.
- In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, garlic, ginger, and sriracha.
- Slowly add warm water, one tablespoon at a time, whisking until the sauce is smooth and drizzle-able. Adjust seasoning to taste.
- Julienne cucumber and carrots, slice red onion, and chop cilantro.
- Warm tortillas in the microwave (wrapped in damp paper towel) or a dry skillet until pliable.
- Assemble wraps by spooning sauce on the bottom third of the tortilla, adding veggies, sliced chicken, red onion, and cilantro.
- Fold sides in, then roll tightly from the bottom up. Wrap in parchment paper or foil if packing for lunch.
Notes
For a vegan version, swap chicken for grilled tofu or tempeh. For gluten-free, use tamari and gluten-free tortillas. Keep veggies dry to prevent soggy wraps. Do not freeze as tortillas may become tough.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Cuisine: Thai
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 8
- Sodium: 600
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 40
- Fiber: 4
- Protein: 30
Keywords: Thai Peanut Chicken Wraps, quick lunch, meal prep, healthy wraps, peanut sauce, acid punch, 20 minute meals