Description
A quick and flavorful weeknight meal featuring diced chicken in a creamy, sweet-salty-spicy peanut sauce, served in warm tortillas with crunchy vegetables.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, diced into 1-inch cubes
- 1/4 cup creamy peanut butter
- 3 tablespoons low-sodium soy sauce (or Tamari for gluten-free)
- 1 tablespoon unseasoned rice vinegar
- Juice of 1/2 lime
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes
- 4 large flour tortillas (burrito-sized)
- 1 cup shredded carrots
- 1 cup shredded cabbage
- Fresh cilantro, chopped, for garnish
- Salt and pepper, to taste
- 1 tablespoon cooking oil (optional, for skillet)
Instructions
- Dice the chicken breasts into 1-inch cubes, pat dry, and season lightly with salt and pepper.
- In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, garlic, ginger, and red pepper flakes until smooth. Add a teaspoon of warm water if the sauce is too thick.
- Heat a large skillet over medium-high heat. Add chicken in a single layer and cook for 6-8 minutes, stirring occasionally, until cooked through and slightly browned.
- Pour the peanut sauce over the cooked chicken. Stir to coat and simmer for 1-2 minutes until the sauce thickens and clings to the chicken. Add a splash of water if too dry.
- Warm the tortillas in the microwave (15 seconds wrapped in a damp paper towel) or in a dry pan.
- Assemble the wraps by spooning the saucy chicken down the center of each tortilla, topping with shredded carrots, cabbage, and cilantro. Roll tightly, tucking in the sides.
- Serve immediately while warm.
Notes
Ensure chicken pieces are uniform in size for even cooking. Do not skip the acid (lime/vinegar) as it cuts the richness of the peanut butter. Store chicken/sauce separately from tortillas/veggies in the fridge for up to 3 days to prevent sogginess. Do not freeze assembled wraps.
- Prep Time: 5 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: 35
- Fiber: 4
- Protein: 30
Keywords: Thai Peanut Chicken, Quick Dinner, Weeknight Meals, Chicken Wraps, Peanut Sauce, 15 Minute Meals, Easy Recipes