Bright, fresh, and crunchy, these rainbow Thai-inspired peanut chicken wraps are packed with veggies like red cabbage, carrot, spinach, and red bell pepper. These easy wraps are loaded with protein and feature a delicious, flavorful peanut dressing for drizzling and dipping.
Thai-inspired chicken wraps are big, filling, and protein-packed. These chicken wraps with peanut sauce are such a simple and healthy lunch recipe, but they’re delicious any time of day.
Soft flour tortillas are filled with seasoned chicken, crunchy coleslaw, and peanuts, all topped with a slightly spicy homemade sauce. You can also use store-bought sauce to make them even easier.
This recipe makes 6 chicken wraps, and they have a delicious peanut-y sauce that’s just spicy enough to give a little kick. Store each component in an airtight container in the fridge. When you’re ready to eat, warm the tortillas if needed, spread the peanut sauce, add the veggies and chicken, then roll up the wrap. This way, the ingredients stay fresh, and the wraps remain crisp and delicious.
Overview: How To Make Thai Chicken Wrap?
Step 1: Cook the Chicken
- Brush the chicken tenders with toasted sesame oil.
- Season them with kosher salt and ground black pepper.
- Heat a grill pan or skillet over medium heat.
- Cook the chicken for about 3 minutes on each side until it reaches an internal temperature of 165°F (74°C). Cook in batches if needed to avoid overcrowding the pan.
Step 2: Prepare the Veggies
- In a large bowl, combine the chopped Napa cabbage, julienned carrot, sliced red bell pepper, and thinly sliced radishes.
- Drizzle tamari, olive oil, and rice vinegar over the veggies.
- Toss the mixture well to ensure all the veggies are evenly coated.
Step 3: Assemble the Wraps
- Spread 1-2 tablespoons of peanut sauce in the center of each tortilla.
- Evenly divide the veggie mixture among the tortillas.
- Top each with slices of grilled chicken.
- Sprinkle with fresh cilantro.
- Fold in the edges of the tortilla, then roll it up tightly to form a wrap.
Step 4: Serve
- Serve the wraps with extra peanut sauce on the side for dipping.
Enjoy your flavorful and fresh Thai Chicken Wraps!
Why I Love This Recipe?
- Delicious Flavors: Grilled chicken, crunchy veggies, and rich peanut sauce create a flavor-packed bite every time.
- Fresh and Crunchy: Napa cabbage, carrot, bell pepper, and radishes add a fresh, crisp texture that pairs perfectly with the tender chicken.
- Quick to Make: Easy steps and fast cooking make this recipe perfect for a quick and simple meal.
- Customizable: Use your favorite peanut sauce and adjust the veggies to suit your taste.
- Healthy and Light: Full of veggies and lean chicken, these wraps are both light and filling.
- Fun to Dip: Serve with extra peanut sauce for dipping, adding extra flavor and enjoyment.
- Gluten-Free Option: Use gluten-free tortillas to accommodate dietary needs.
Thai Chicken Wrap Recipe
Ingredients
- 1 pound Chicken tenders
- About 2 tbsp Toasted sesame oil
- Kosher salt
- Ground Black pepper
- 4 leaves Napa cabbage chopped (about 2 cups packed)
- 1 Carrot julienned
- 1/2 Red bell pepper thinly sliced
- 4 medium Radishes thinly sliced
- 1/2 cup fresh Cilantro coarsely chopped
- 1 tbsp Tamari
- 1 tbsp Light olive oil
- 1 tbsp Rice vinegar
- Peanut sauce homemade or store-bought
- 8 gluten-free Tortillas spinach and/or regular
Instructions
- Cook the Chicken: Brush chicken tenders with toasted sesame oil, season with salt and pepper, and place them on a grill pan or skillet over medium heat. Cook for about 3 minutes on each side until the internal temperature reaches 165°F (74°C). You might need to cook in batches to avoid overcrowding the pan.
- Prepare the Veggies: Mix the chopped Napa cabbage, julienned carrot, sliced red bell pepper, and thinly sliced radishes in a large bowl. Drizzle tamari, olive oil, and rice vinegar over the veggies and toss to combine.
- Assemble the Wraps: Spread 1-2 tablespoons of peanut sauce in the center of each tortilla. Divide the veggie mixture evenly between the wraps, top each with grilled chicken, and sprinkle with fresh cilantro. Fold in the edges of the tortilla, wrap, roll, and serve with extra peanut sauce for dipping.
Notes
- Meal Prepping: Pack the ingredients separately to keep them fresh and assemble the wraps just before eating to avoid sogginess.
- Tortilla Tips: If your tortillas are not very pliable or tend to crack, warm them under a damp paper towel in the microwave for about 10 seconds to make them easier to roll.
Nutrition Facts
| Nutrition | Value |
|---|---|
| Calories | 265 kcal |
| Fat | 11g |
| Cholesterol | 40mg |
| Sodium | 695mg |
| Fiber | 5g |
| Carbohydrate | 30g |
| Iron | 1mg |
Tips I Will Recommend!
- Cooking the Chicken: For extra juicy and flavorful chicken, marinate the chicken tenders in a mixture of toasted sesame oil, tamari, minced garlic, and grated ginger for at least 30 minutes before cooking. This adds depth of flavor and ensures the chicken stays moist.
- Preparing the Veggies: To keep the vegetables crisp and vibrant, prepare them just before assembling the wraps. If prepping in advance, store the veggies in a container with a damp paper towel on top to maintain their freshness and crunch.
- Assembling the Wraps: Spread a thin layer of peanut sauce on the tortilla before adding the veggies and chicken to act as a barrier and prevent the tortilla from getting soggy. Additionally, don’t overfill the wraps to ensure they roll up neatly and hold together.
- Meal Prepping: When meal prepping, keep the peanut sauce in a separate small container. This way, you can add the sauce just before eating, keeping the wraps from becoming soggy and ensuring maximum flavor.
- Tortilla Tips: Warm tortillas in a dry skillet over medium heat for about 10-15 seconds on each side instead of using a microwave. This method enhances their pliability and adds a slight char for extra flavor.
What to Serve with Thai Chicken Wrap?
Frequently Asked Questions (FAQs)
Can I use a different type of chicken?
Yes, you can use chicken breasts or thighs instead of chicken tenders. Just ensure you adjust the cooking time accordingly to reach an internal temperature of 165°F (74°C).
What can I use as a substitute for Napa cabbage?
If you don’t have Napa cabbage, you can use regular green cabbage, romaine lettuce, or even spinach as a substitute.
Is there a vegan or vegetarian option?
Yes, you can substitute the chicken with tofu, tempeh, or a plant-based meat alternative. Ensure you cook the substitute properly and season it well.
How can I add more flavor to the chicken?
Marinate the chicken in a mixture of tamari, sesame oil, garlic, and ginger for at least 30 minutes before cooking. This will infuse the chicken with more flavor.
Can I add other vegetables to the wraps?
Absolutely! Feel free to add other veggies like cucumber, avocado, or bean sprouts for extra crunch and flavor.