Thai Chicken Wrap with Spicy Peanut Sauce Recipe

Name: Thai Chicken Wrap with Spicy Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (6-ounce) chicken breasts; 1 tablespoon tamari; 1 tablespoon vegetable oil; 1 tablespoon grill seasoning; 1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle; 2 cups fresh bean sprouts; 1 cup shredded carrots, available in pouches in produce department; 3 scallions, sliced on an angle; 12 leaves basil, chopped or torn; 3 tablespoons chopped mint leaves (4 sprigs); 1 tablespoon sesame seeds; 2 teaspoons sugar; 2 tablespoons rice wine vinegar or white vinegar; Salt; 1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated; 2 tablespoons tamari; 1 tablespoon rice wine vinegar or white vinegar; 1/4 teaspoon cayenne pepper; 2 tablespoons vegetable oil; 4 (12-inch) flour tortilla wraps

Servings: persons

3 (6-ounce) chicken breasts
1 tablespoon tamari
1 tablespoon vegetable oil
1 tablespoon grill seasoning
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots, available in pouches in produce department
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs)
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Salt
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons tamari
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 (12-inch) flour tortilla wraps

1
Heat a grill pan over high heat.
2
Toss chicken with soy and oil and grill 6 minutes on each side.
3
Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar.
4
Whisk peanut butter, soy sauce, vinegar and cayenne together.
5
Stream in vegetable oil.
6
Slice cooked chicken on an angle.
7
Toss with veggies and herbs.
8
In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
9
Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

801

kcal

Calories

Fat

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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 20 ingredients. The key ingredients include: 3 (6-ounce) chicken breasts, 1 tablespoon tamari, 1 tablespoon vegetable oil, 1 tablespoon grill seasoning, and more.

Yes, Thai Chicken Wrap with Spicy Peanut Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Chicken Wrap with Spicy Peanut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions