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Crunchy Rainbow Thai Peanut Chicken Wraps

A crunchy rainbow Thai peanut chicken wrap cut in half, showing shredded chicken and colorful vegetables inside a tortilla.
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Make these vibrant, crunchy wraps filled with seasoned chicken and colorful vegetables, all coated in a simple, creamy Thai peanut sauce. This recipe is quick and perfect for a satisfying lunch or light dinner.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup creamy peanut butter
  • 1/4 cup warm water
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon sriracha (optional)
  • 4 large flour tortillas or large lettuce cups
  • 1 cup shredded red cabbage
  • 1 large carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped roasted peanuts, for topping

Instructions

  1. Season the chicken pieces with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until fully cooked through and lightly browned, about 6 to 8 minutes. Set the cooked chicken aside.
  2. Prepare the Thai peanut sauce: In a medium bowl, whisk together the peanut butter, warm water, soy sauce, rice vinegar, honey, lime juice, ginger, garlic, and sriracha until smooth. If the sauce is too thick, add water one teaspoon at a time until you reach a drizzle consistency.
  3. Warm the tortillas according to package directions, or use large lettuce cups for a lighter option.
  4. Assemble the wraps: Lay out the tortillas. Spread a thin layer of peanut sauce on the base of each tortilla.
  5. Layer the ingredients down the center: Add a portion of the cooked chicken, followed by layers of red cabbage, julienned carrots, red bell pepper, and yellow bell pepper to create your rainbow effect.
  6. Drizzle more peanut sauce over the vegetables and chicken. Sprinkle with fresh cilantro and chopped peanuts.
  7. Fold the sides of the tortilla inward, then roll tightly from the bottom up to secure the filling. Slice in half if desired and serve immediately.

Notes

  • For extra crunch, you can lightly dredge the chicken pieces in cornstarch before pan-frying.
  • You can prepare the peanut sauce and chop all the vegetables up to one day ahead of time for quick assembly.
  • If you prefer a different protein, this recipe works well with shrimp or firm tofu.

Nutrition

Find it online: https://kingscook.com/crunchy-rainbow-thai-peanut-chicken-wrap/