Thai Chicken Wraps
Experience a burst of vibrant Thai-inspired flavors with these easy and healthy Thai Chicken Wraps, perfect for a fresh and satisfying meal. Juicy marinated chicken is paired with crisp romaine lettuce, shredded carrots, and cool cucumber, creating the ideal balance of textures. The star of the dish is the creamy, tangy peanut sauce, spiked with a hint of Sriracha and lime, adding a rich and zesty layer to every bite. Garnished with fresh cilantro and crushed peanuts for an added crunch, these lettuce wraps are not only gluten-free but also a guilt-free delight. Ready in just 35 minutes, this recipe is perfect for quick lunches, light dinners, or even as a crowd-pleasing appetizer. Whether you're craving something savory, refreshing, or packed with Thai-inspired goodness, these chicken wraps are your go-to dish!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 2 pieces garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 8 pieces romaine lettuce leaves
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 0.25 cup fresh cilantro leaves
- 0.25 cup crushed peanuts
- 3 tablespoons peanut butter
- 1 tablespoon rice vinegar
- 2 tablespoons water
- 0.5 teaspoon Sriracha or chili sauce
- 1 tablespoon neutral oil (e.g., vegetable oil)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a medium bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon lime juice, honey, minced garlic, and grated ginger to create a marinade.
Place the chicken breasts in the marinade, ensuring they are fully coated. Let them marinate in the refrigerator for at least 15 minutes, or up to 1 hour for extra flavor.
While the chicken marinates, prepare the peanut sauce. In a small bowl, mix peanut butter, rice vinegar, 1 tablespoon lime juice, 1 tablespoon soy sauce, water, and Sriracha. Stir until smooth, adding more water if necessary to reach your desired consistency. Set aside.
Heat the neutral oil in a skillet over medium heat. Remove the chicken from the marinade and season with salt and black pepper.
Cook the chicken for 6-7 minutes per side, or until fully cooked and no longer pink in the center. Let it rest for 5 minutes, then slice into thin strips.
Wash and dry the romaine lettuce leaves. Lay them flat on a serving platter or individual plates.
Assemble the wraps by placing a few strips of chicken onto each lettuce leaf. Add shredded carrots, julienned cucumber, and a few cilantro leaves on top.
Drizzle the peanut sauce over the filling and sprinkle with crushed peanuts for added crunch.
Serve immediately and enjoy your flavorful Thai Chicken Wraps!
Nutrition Facts
Calories |
358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 715 mg | 31% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 9.4 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 674 mg | 14% | |
*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.
