Description
A quick and flavorful 15-minute weeknight meal featuring tender chicken strips in a creamy, savory-sweet Thai peanut sauce, wrapped in warm tortillas with crunchy vegetables.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast, sliced into thin strips
- 1 tablespoon neutral oil (avocado or light olive oil)
- Salt and pepper to taste
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1–2 teaspoons sriracha or chili garlic sauce
- 1 tablespoon fresh lime juice
- 2–3 tablespoons warm water
- 4 large flour tortillas
- 1 cup shredded carrots
- 1/2 cup thinly sliced cucumber
- 1/2 cup thinly sliced red bell pepper
- 1/4 cup chopped fresh cilantro
- 2 tablespoons crushed peanuts for garnish
Instructions
- In a small mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sriracha, and lime juice until smooth. Add warm water one tablespoon at a time until the sauce reaches a drizzling consistency. Set aside.
- Pat chicken strips dry with paper towels and season lightly with salt and pepper.
- Slice cucumber and red bell pepper into thin strips, shred carrots, and chop cilantro.
- Heat neutral oil in a large skillet or wok over medium-high heat. Add chicken strips in a single layer and cook undisturbed for 2-3 minutes until golden brown. Stir and cook for another 2-3 minutes until cooked through.
- Reduce heat to medium, pour the peanut sauce over the chicken, and toss to coat evenly. Simmer for 1 minute to meld flavors, then remove from heat.
- Warm tortillas in a dry pan for 30 seconds per side or microwave for 20 seconds.
- Lay a warm tortilla flat, spoon chicken mixture down the center, and top with carrots, cucumber, bell pepper, and cilantro.
- Drizzle extra sauce if desired, fold sides over, and roll tightly. Slice in half diagonally and garnish with crushed peanuts. Serve immediately.
Notes
Pat chicken dry before cooking to ensure proper browning. Use fresh lime juice for best flavor. Tortillas should be warmed to prevent tearing. Leftover chicken and sauce can be stored in the fridge for up to 3 days. Do not freeze assembled wraps.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 wrap
- Calories: 475
- Sugar: 12
- Sodium: 680
- Fat: 22
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 4
- Protein: 30
Keywords: Thai peanut chicken, quick weeknight dinner, healthy wraps, high protein meal, meal prep, easy chicken recipe, peanut sauce