Thai Peanut Chicken Wrap Recipe
This Thai Peanut Chicken Wrap recipe is a delightful fusion of Thai and Western flavors, perfect for a quick and satisfying meal.With juicy marinated chicken, a creamy homemade peanut sauce, and a variety of fresh vegetables, it's a balanced and nutritious option that's sure to please.
Ingredients
For the chicken:
- 1 lb boneless skinless chicken thighs
- 2 tbsp soy sauce
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- 1 tbsp vegetable oil
For the peanut sauce:
- ½ cup creamy peanut butter
- 3 tbsp soy sauce
- 2 tbsp fresh lime juice
- 2 tbsp brown sugar
- 1 tbsp red curry paste
- 2-4 tbsp water to thin as needed
For the wraps:
- 4 large flour tortillas
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cucumber thinly sliced
- ½ cup fresh cilantro leaves
- ¼ cup fresh mint leaves
- 1 cup bean sprouts
- ¼ cup crushed peanuts optional, for garnish
Instructions
- Marinate the chicken: In a bowl, mix soy sauce, garlic, and ginger. Add chicken thighs and marinate for 30 minutes.
- Make the peanut sauce: In a separate bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, and red curry paste. Add water gradually until you reach desired consistency. Set aside.
- Cook the chicken: Heat oil in a skillet over medium-high heat. Cook marinated chicken for 6-7 minutes per side, or until fully cooked. Let it rest for 5 minutes, then slice thinly.
- Prepare the vegetables: While the chicken cooks, prepare all your veggie toppings.
- Assemble the wraps: Lay out a tortilla and layer with lettuce, sliced chicken, cabbage, carrots, cucumber, herbs, and bean sprouts. Drizzle generously with peanut sauce.
- Wrap it up: Fold in the sides of the tortilla, then roll tightly from the bottom up.
- Serve: Cut diagonally and serve immediately, garnished with crushed peanuts if desired.