Description
A quick and satisfying lunch recipe featuring tender chicken and crunchy vegetables coated in a creamy, spicy, and sweet Thai peanut sauce, all wrapped in a warm tortilla.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, sliced into thin strips
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce (or low-sodium/tamari)
- 1 tablespoon honey (or maple syrup)
- 1 tablespoon fresh lime juice
- 1 teaspoon sriracha (or chili flakes)
- Warm water, as needed to thin sauce
- 4 large flour tortillas
- 2 cups shredded carrots and cabbage (coleslaw mix)
- Fresh herbs (cilantro or green onions), chopped
- 1 teaspoon cooking oil
- Salt and pepper to taste
Instructions
- Slice chicken breast into thin strips and season lightly with salt and pepper.
- Heat oil in a large non-stick skillet over medium-high heat. Sear chicken for 2-3 minutes, then stir and cook for another 2-3 minutes until cooked through. Remove from pan and set aside.
- In a medium bowl, whisk together peanut butter, soy sauce, honey, lime juice, and sriracha. Add warm water one tablespoon at a time until the sauce reaches a smooth, drizzle-able consistency.
- Return the cooked chicken to the skillet or bowl and pour half of the peanut sauce over it. Toss gently to coat.
- Prepare vegetables by shredding cabbage and carrots, and chopping fresh herbs.
- Warm tortillas in the microwave for 15-20 seconds or in a dry skillet until soft and pliable.
- Lay a warm tortilla flat, spoon sauced chicken down the center, top with veggies, drizzle with remaining sauce, and sprinkle with herbs.
- Fold the bottom of the tortilla up, fold in the sides, and roll tightly. Cut in half diagonally and serve immediately.
Notes
Warm tortillas before assembling to prevent cracking. If meal prepping, store sauce and chicken separately from veggies to maintain crunch. The sauce will thicken as it cools, so keep it slightly looser than desired. For a nut-free version, substitute peanut butter with sunflower seed butter.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Cuisine: Thai
Nutrition
- Serving Size: 1 wrap
- Calories: 475
- Sugar: 12
- Sodium: 680
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 45
- Fiber: 4
- Protein: 35
Keywords: Thai peanut chicken, quick lunch, healthy wraps, meal prep, 15 minute meals, chicken wraps, peanut sauce