Thai Chicken Wrap Recipe

Gathering with family in the heart of the home, surrounded by delightful aromas wafting from the kitchen, creates lasting memories. Today, we’re diving into a recipe that is both a culinary adventure and a simple delight – the Thai Chicken Wrap. This dish encapsulates the essence of Thai cuisine, bringing together tender chicken, crunchy vegetables, and a luscious peanut sauce—all wrapped up in a gluten-free tortilla. Perfect for a quick lunch or a casual dinner, this recipe promises a burst of flavors and textures in every bite. Let’s make cooking fun and bond over this delicious creation!

Ingredients

• 2 chicken breasts, thinly sliced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce (gluten-free if needed)
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon honey
• 1 cup shredded carrots
• 1 cup red bell pepper, thinly sliced
• 1 cup cucumber, julienned
• 1/4 cup fresh cilantro, chopped
• 1/4 cup crushed peanuts
• 4 gluten-free tortillas
• For the peanut sauce:
• 1/3 cup smooth peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1 garlic clove, minced
• Water to thin, as needed

Instructions

1. In a pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
2. Add the sliced chicken breasts to the pan. Cook until the chicken is no longer pink in the center, about 5-7 minutes.
3. In a small bowl, whisk together the soy sauce, fish sauce, lime juice, and honey. Pour this mixture over the cooked chicken and let it simmer for another 2-3 minutes. Remove from heat and set aside.
4. Prepare the peanut sauce by mixing the peanut butter, soy sauce, rice vinegar, lime juice, honey, and minced garlic in a bowl. Add water gradually until the sauce reaches a pourable consistency.
5. Lay out the gluten-free tortillas on a flat surface. Spread a tablespoon of peanut sauce in the center of each tortilla.
6. Arrange the shredded carrots, red bell pepper, cucumber, and cooked chicken in the center of the tortilla. Sprinkle with fresh cilantro and crushed peanuts.
7. Carefully fold the sides of the tortilla in and then roll it up tightly to create the wrap.
8. Serve immediately with extra peanut sauce on the side for dipping.

Helpful Tips

• To save time, prep the vegetables and sauces ahead of time. Store them in the refrigerator until ready to use.
• If you have a peanut allergy, sunflower seed butter can be an excellent substitute for peanut butter in the sauce.
• For a bit of extra crunch, toast the tortillas lightly before assembling the wraps.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The wraps are best enjoyed fresh but can be gently reheated in a microwave or skillet.

Suggested Pairings

These Thai Chicken Wraps pair beautifully with a light, refreshing side dish like a simple green salad or a bowl of jasmine rice. For drinks, consider a cool iced tea or a citrusy lemonade to complement the vibrant flavors of the wrap.

Here at Zynahz, we believe in creating joy and creativity in the kitchen. We hope this Thai Chicken Wrap recipe brings a burst of flavor and fun to your family meals. Give it a try, and don’t forget to share your results with us. Spread the love by sharing this recipe with friends and family! For more delicious inspirations, follow us on social media and sign up for our newsletter. Let’s make every meal a delightful journey together.