Description
A budget-friendly, quick, and delicious lunch featuring savory chicken, crunchy vegetables, and a rich homemade peanut sauce wrapped in a flour tortilla.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized cubes
- 1 tbsp neutral cooking oil (vegetable or canola)
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1/2 cup smooth peanut butter
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp Sriracha or chili flakes
- Juice of 1/2 lime
- 3 tbsp warm water (plus more as needed)
- Large flour tortillas (burrito-sized)
- Shredded carrots
- Shredded cabbage (green or purple)
- Fresh cilantro leaves
- Green onions, sliced
Instructions
- Pat chicken dry and season with salt, pepper, garlic powder, and ginger powder.
- Heat oil in a large skillet over medium-high heat. Sear chicken in a single layer for 2-3 minutes per side until cooked through. Remove and set aside.
- In a mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, Sriracha, and lime juice. Add 3 tablespoons of warm water and whisk until smooth. Add more water if needed to reach a drizzle-able consistency.
- Return chicken to the skillet or bowl and pour the peanut sauce over it. Toss gently to coat and let sit for 1 minute.
- Shred cabbage and carrots. Chop green onions and tear cilantro leaves.
- Optional: Warm tortillas in a dry skillet for 15-20 seconds per side to make them pliable.
- Lay a tortilla flat, add a generous amount of vegetables, top with saucy chicken, and sprinkle with cilantro and green onions.
- Fold the sides in and roll tightly from the bottom up. Slice in half diagonally and serve immediately.
Notes
For meal prep, store the chicken/sauce mixture and vegetables separately to maintain crunch. The sauce can be made up to a week in advance. If using rotisserie chicken, skip the cooking step and just toss with the sauce. To prevent soggy wraps, ensure the sauce is thick enough to coat the back of a spoon.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 12
- Sodium: 600
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 40
- Fiber: 4
- Protein: 28
Keywords: Thai Peanut Chicken Wraps, budget lunch, meal prep, quick dinner, healthy wraps, peanut sauce, chicken wraps, easy recipes