Description
A quick and flavorful weeknight meal featuring tender chicken, a creamy savory peanut sauce, and a crisp, bright slaw, all wrapped in a warm tortilla.
Ingredients
Scale
- 2 large chicken breasts or 3 chicken thighs, sliced into thin strips
- 3 tablespoons creamy peanut butter
- 2 tablespoons soy sauce (or low-sodium)
- 1 teaspoon Sriracha or chili garlic sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon maple syrup or honey
- 2–3 tablespoons water
- 1 cup shredded red cabbage
- 1 medium carrot, julienned or shredded
- ¼ cup chopped cilantro
- 2 stalks green onions, sliced
- 4 large flour or whole wheat tortillas
- 1 teaspoon oil (for cooking)
- Salt and pepper to taste
- Red chili flakes (optional, for garnish)
Instructions
- In a small bowl, whisk together peanut butter, soy sauce, Sriracha, lime juice, and maple syrup until smooth. Add water one tablespoon at a time until the sauce reaches a pourable consistency. Set aside.
- In a medium bowl, combine shredded red cabbage, shredded carrots, chopped cilantro, and sliced green onions. Toss gently to mix. Keep dry until assembly.
- Heat a large skillet over medium-high heat and add oil. Once shimmering, add chicken strips in a single layer. Season with salt and pepper.
- Cook chicken undisturbed for 2 minutes to sear, then stir and cook for another 3-4 minutes until cooked through and no longer pink. Remove from heat.
- Warm tortillas in the microwave for 20 seconds or in a dry pan for 30 seconds per side to make them pliable.
- To assemble, place a warm tortilla on a workspace. Add a scoop of slaw, followed by the cooked chicken.
- Drizzle generously with the peanut sauce and sprinkle with red chili flakes if desired.
- Fold the bottom of the tortilla up, fold in the sides, and roll tightly. Slice diagonally and serve immediately.
Notes
For a nut-free version, substitute peanut butter with sunflower seed butter or tahini. For gluten-free, use tamari instead of soy sauce and gluten-free tortillas. Slice chicken against the grain for tenderness. Do not assemble wraps ahead of time as tortillas will become soggy. Store components separately in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 wrap
- Calories: 475
- Sugar: 8
- Sodium: 650
- Fat: 22
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 4
- Protein: 28
Keywords: Thai Peanut Chicken, Chicken Wraps, Quick Dinner, Weeknight Meals, Peanut Sauce, Chicken Slaw, 20 Minute Meals, Easy Recipes