Easy Thai Chicken Wraps
Satisfy your cravings for bold, vibrant flavors with these Easy Thai Chicken Wraps—a perfect fusion of savory, tangy, and nutty goodness wrapped in a soft tortilla. Juicy, marinated chicken breasts are cooked to perfection, then paired with a creamy, homemade peanut sauce that’s both rich and customizable with a hint of sriracha heat. Fresh, crisp veggies like shredded carrots, cucumber, and red bell pepper add a refreshing crunch, while chopped cilantro and optional crushed roasted peanuts provide a flavorful finishing touch. Ready in just 30 minutes and ideal for a quick lunch, dinner, or on-the-go meal, these Thai-inspired wraps are proof that healthy eating can be full of taste and texture.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 2 tablespoons Soy sauce
- 2 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Brown sugar
- 2 cloves Garlic (minced)
- 3 tablespoons Peanut butter (creamy)
- 3 tablespoons Coconut milk (unsweetened)
- 1 teaspoon Sriracha (optional, for heat)
- 4 pieces Tortilla wraps (large)
- 1 cup Carrots (shredded)
- 1 cup Cucumber (sliced into thin strips)
- 1 piece Red bell pepper (sliced thinly)
- 0.5 cup Fresh cilantro (chopped)
- 2 tablespoons Crushed roasted peanuts (optional, for garnish)
Instructions
Start by marinating the chicken. In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of lime juice, 1 tablespoon of brown sugar, and the minced garlic. Mix well.
Place the chicken breasts in a shallow dish or a resealable plastic bag and pour the marinade over them. Let the chicken marinate for at least 15 minutes.
Heat a large skillet over medium heat. Once hot, add the marinated chicken breasts and cook for about 5-7 minutes per side, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). Remove from heat and allow the chicken to rest for 5 minutes before slicing thinly.
While the chicken is cooking, prepare the peanut sauce. In a small bowl, whisk together 3 tablespoons of peanut butter, 3 tablespoons of coconut milk, 1 tablespoon of lime juice, and 1 teaspoon of sriracha (if using). Adjust consistency with a little water if needed.
Lay out the tortilla wraps on a clean surface. Spread a small amount of peanut sauce down the center of each tortilla.
Place a generous portion of the sliced chicken on top of the sauce, followed by shredded carrots, cucumber strips, red bell pepper slices, and chopped cilantro.
Drizzle a little more peanut sauce over the filling and sprinkle with crushed roasted peanuts, if desired.
Wrap the tortilla tightly around the filling, tucking in the sides as you roll. Slice in half if desired and serve immediately.
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 881 mg | 38% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 11.7 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 114 mg | 9% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 937 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
