Crispy Thai Chicken Wraps Recipe

Name: Crispy Thai Chicken Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Boneless, Skinless Chicken Breast (a Pound Is About 3 Breast); 1 Tablespoon Sesame Oil; 1 Tablespoon Soy Sauce; 1 Tablespoon Sesame Oil; 2 cups Shredded Carrots; 2 whole Red Bell Peppers, Julienned; 1 Tablespoon Soy Sauce; 1/2 cups Chunky Peanut Butter; 1/2 cups Coconut Milk; 4 Tablespoons Soy Sauce; 1 Tablespoon Brown Sugar; 1 Tablespoon Hot Chili Sesame Oil; 2 Tablespoons Rice Wine Vinegar; 1/2 teaspoons Cayenne Pepper; 1 Tablespoon Sesame Oil; 1 Tablespoon Sesame Seeds; 2 cloves Garlic, Grated Or Finely Minced; 10 whole Flour Tortillas (12 Inch Size)

Servings: persons

1 pound Boneless, Skinless Chicken Breast (a Pound Is About 3 Breast)
1 Tablespoon Sesame Oil
1 Tablespoon Soy Sauce
1 Tablespoon Sesame Oil
2 cups Shredded Carrots
2 whole Red Bell Peppers, Julienned
1 Tablespoon Soy Sauce
1/2 cups Chunky Peanut Butter
1/2 cups Coconut Milk
4 Tablespoons Soy Sauce
1 Tablespoon Brown Sugar
1 Tablespoon Hot Chili Sesame Oil
2 Tablespoons Rice Wine Vinegar
1/2 teaspoons Cayenne Pepper
1 Tablespoon Sesame Oil
1 Tablespoon Sesame Seeds
2 cloves Garlic, Grated Or Finely Minced
10 whole Flour Tortillas (12 Inch Size)

1
Heat your grill, pan or skillet to medium-high heat.
2
In a shallow bowl combine the chicken with 1 tablespoon sesame oil and 1 tablespoon soy sauce.
3
Put the chicken onto the hot skillet and grill for 5-7 minutes on each side.
4
Remove it from the skillet and allow to cool, then cut into thin strips.
5
Heat 1 tablespoon of sesame oil in a medium skillet then add the carrots, red peppers and 1 tablespoon soy sauce.
6
Stir fry for 5-10 minutes or until just slightly soft.
7
You just want to cook the veggies a little.
8
When done remove from heat and set aside.
9
In a medium mixing bowl combine the chunky peanut butter, coconut milk, 4 tablespoons soy sauce, brown sugar, hot chili sesame oil, rice wine vinegar, cayenne pepper, 1 tablespoon sesame oil, sesame seeds and garlic.
10
Mix until combined thoroughly and then remove about 1/4 of the sauce to a small bowl for serving.
11
Add the chicken to the remaining sauce and toss to combine.
12
Set aside.
13
Working with two tortillas at a time heat them in the microwave for 30 seconds.
14
Add a good amount of the chicken and sauce to the top of one tortilla.
15
Top with some veggies and then tuck in the sides of the tortilla and roll tightly.
16
Set it on a plate and repeat with remaining ingredients.
17
Heat a skillet over medium high heat with a little oil or a spray of baking spray.
18
Add a few of the assembled wraps.
19
Lightly crisp each wrap, turning to get all sides.
20
Serve warm with the extra sauce.

1541

kcal

Calories

Fat

219

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pound Boneless, Skinless Chicken Breast (a Pound Is About 3 Breast), 1 Tablespoon Sesame Oil, 1 Tablespoon Soy Sauce, 1 Tablespoon Sesame Oil, and more.

Yes, Crispy Thai Chicken Wraps falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Thai Chicken Wraps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions