Description
A quick and flavorful weeknight dinner featuring tender chicken and crisp vegetables wrapped in a soft tortilla with a rich, homemade creamy peanut sauce.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breast, thinly sliced or diced
- 1 medium red bell pepper, sliced into thin strips
- 2 medium carrots, julienned or shredded
- 1/2 medium cucumber, sliced into matchsticks
- 1/4 cup red onion, thinly sliced
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, freshly grated
- 1/2 cup natural peanut butter
- 3 tablespoons soy sauce (or low-sodium/tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1–2 tablespoons honey or maple syrup
- 1 tablespoon lime juice, fresh squeezed
- 1 teaspoon chili garlic sauce (Sambal Oelek)
- 2–4 tablespoons warm water
- 1/2 teaspoon chili flakes (optional)
- 4 large flour tortillas (10-inch)
- 1/4 cup fresh cilantro, chopped
- 2 stalks green onions, sliced
Instructions
- Prepare the vegetables by washing, drying, and slicing the bell pepper, carrots, cucumber, and red onion. Place them in separate bowls or a large mixing bowl.
- In a medium bowl, combine peanut butter, soy sauce, rice vinegar, honey, lime juice, chili garlic sauce, and chili flakes. Whisk vigorously with 2 tablespoons of warm water. Add more water if needed to reach a drizzle-able consistency. Set aside.
- Heat sesame oil in a large non-stick skillet over medium-high heat. Add the chicken and season with salt and pepper. Cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through (165°F / 74°C).
- Push the cooked chicken to one side of the pan. Add the bell peppers, carrots, and red onion to the empty side. Sauté for 2-3 minutes until tender-crisp. Stir in the garlic and ginger for the last 30 seconds.
- Mix the chicken and vegetables together in the pan and remove from heat.
- Warm the tortillas in a clean skillet (30 seconds per side) or microwave (wrapped in a damp paper towel for 20-30 seconds).
- Lay a warm tortilla on a flat surface. Spread a generous layer of peanut sauce down the center. Top with the chicken and vegetable mixture. Sprinkle with cilantro and green onions.
- Fold the sides in tightly and roll from the bottom up. Slice in half diagonally and serve immediately.
Notes
Warm tortillas are essential to prevent cracking. For a creamier sauce, substitute water with coconut milk. If making ahead, store filling and sauce separately to prevent soggy tortillas. Leftovers keep in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 wrap (approx. 450-
- Calories: 475
- Sugar: 12
- Sodium: 680
- Fat: 22
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 4
- Protein: 28
Keywords: Thai peanut chicken, chicken wraps, creamy peanut sauce, quick dinner, weeknight meals, Asian-inspired, meal prep