Thai Wraps with Chicken
These vibrant Thai Wraps with Chicken are a fresh and flavor-packed twist on a classic wrap, perfect for a quick and healthy meal. Juicy, marinated chicken breasts are grilled to perfection and paired with crisp romaine lettuce, crunchy julienned veggies, and a drizzle of creamy homemade peanut sauce. Infused with the bold tastes of soy sauce, lime juice, fish sauce, and a touch of brown sugar, every bite bursts with authentic Thai-inspired flavors. Topped with fresh cilantro and crushed peanuts, these lettuce wraps are not only gluten-free and low-carb but also customizable for any palate. Ready in just 35 minutes, these wraps make an irresistible option for lunch, dinner, or an easy appetizer. Serve with extra peanut sauce for dipping and let the zesty tastes transport you straight to the streets of Thailand!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 2 tablespoons Lime juice
- 1 tablespoon Brown sugar
- 2 cloves Garlic, minced
- 1 tablespoon Vegetable oil
- 8 pieces Romaine lettuce leaves
- 1 large Carrot, julienned
- 0.5 large Cucumber, julienned
- 1 medium Red bell pepper, thinly sliced
- 0.25 cup Fresh cilantro leaves
- 0.25 cup Crushed peanuts
- 3 tablespoons Peanut butter
- 2 tablespoons Low-sodium soy sauce (for peanut sauce)
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey
- 1 tablespoon Warm water
Instructions
In a small bowl, combine soy sauce, fish sauce, lime juice, brown sugar, and half of the minced garlic to create a marinade.
Place the chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken and let it marinate in the refrigerator for 15-30 minutes.
While the chicken is marinating, prepare the peanut sauce. In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, and warm water until smooth. Set aside.
Heat the vegetable oil in a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before slicing it into thin strips.
Prepare the vegetables by washing and cutting the carrot, cucumber, and red bell pepper into julienne strips. Rinse the romaine lettuce leaves and pat them dry.
Assemble the Thai wraps by placing a lettuce leaf on a plate. Add a few slices of chicken, followed by julienned carrots, cucumbers, red bell peppers, and a sprinkle of cilantro and crushed peanuts.
Drizzle a small amount of peanut sauce over the top and roll the lettuce leaf into a wrap. Repeat with the remaining ingredients.
Serve immediately, with extra peanut sauce on the side for dipping.
Nutrition Facts
Calories |
1469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4338 mg | 189% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 45.6 g | ||
| Protein | 139.7 g | 279% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2803 mg | 60% | |
*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.
