Thai Peanut Chicken Wrap Recipe

There’s something magical about bringing the finest flavors of Thai cuisine into your kitchen. The Thai Peanut Chicken Wrap Recipe is a delightful fusion of tender, seasoned chicken, crisp veggies, and a savory-sweet peanut sauce, all snuggled up inside a gluten-free tortilla. This recipe not only tantalizes your taste buds but also brings together the joy of cooking with family, making every meal a special occasion. Perfect for a quick weeknight dinner or a hearty lunch, these wraps offer an explosion of flavors and textures that’s sure to impress. And with its customizable nature, everyone in your family can add their own touch, making it a creative and interactive cooking experience.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4 wraps
• Skill Level: Easy

• 2 large, boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 4 gluten-free tortillas
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup crushed peanuts (optional, for garnish)

For the Peanut Sauce:

• 1/2 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon chili flakes
• Warm water, as needed

1. Preheat your grill or stovetop skillet over medium-high heat.
2. Season the chicken breasts with olive oil, garlic powder, salt, and pepper.
3. Grill or cook the chicken for about 6-7 minutes on each side, until the chicken is cooked through and has a nice sear. Let rest before slicing thinly.
4. While the chicken is cooking, prepare the peanut sauce by whisking the peanut butter, soy sauce, honey, rice vinegar, sesame oil, and chili flakes together in a bowl. Add warm water, a little at a time, until the sauce reaches your desired consistency.
5. To assemble the wraps, lay the gluten-free tortillas flat. Spread a generous spoonful of peanut sauce across each tortilla.
6. Layer the sliced chicken, shredded red cabbage, carrots, red bell pepper, and fresh cilantro in the center of each tortilla.
7. Fold the sides of the tortilla over the filling, then tightly roll it up from the bottom to the top. Secure with a toothpick if needed.
8. Slice the wraps in half and sprinkle with crushed peanuts for an extra crunch (optional).

• For an extra kick, add some sriracha or hot sauce to the peanut sauce.
• If you’re not a fan of certain veggies, feel free to substitute with your favorites like cucumber or lettuce.
• Make these wraps ahead of time and keep them in the fridge for up to 2 days for a quick meal option.
• Substitute almond butter for peanut butter if you have a peanut allergy.

These Thai Peanut Chicken Wraps pair wonderfully with a side of fresh fruit salad or a light cucumber salad. For drinks, a chilled coconut water or a sparkling lime soda would complement the flavors beautifully.

At Zynahz, we believe that every recipe is a gateway to bringing joy and creativity into your kitchen. We hope this Thai Peanut Chicken Wrap Recipe inspires you to gather your loved ones and embark on a culinary adventure. Don’t forget to share your delicious creations with us by tagging #ZynahzRecipes on social media. Subscribe to our newsletter and follow our blog for more delightful recipes that will make your kitchen the heart of your home.