Thai Chicken Wraps Recipe

Name: Thai Chicken Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cup water, plus 1/3 cup; 3 tablespoons soy sauce; 2 pounds, about 5, bone-in chicken thighs; 1/2 cup peanut butter, chunky style; 2 tablespoons lime juice; 2 teaspoons sugar; 1 teaspoon chopped garlic; 1/2 teaspoon red pepper flakes; 4 large flour tortillas; 2 carrots, grated; 1 small cucumber, julienned; 2 cups shredded cabbage, (reserve 4 outer leaves for Round 2 Pork Cabbage Wraps recipe); 1/4 cup freshly chopped cilantro leaves; Salt and freshly ground black pepper

Servings: persons

2 cup water, plus 1/3 cup
3 tablespoons soy sauce
2 pounds, about 5, bone-in chicken thighs
1/2 cup peanut butter, chunky style
2 tablespoons lime juice
2 teaspoons sugar
1 teaspoon chopped garlic
1/2 teaspoon red pepper flakes
4 large flour tortillas
2 carrots, grated
1 small cucumber, julienned
2 cups shredded cabbage, (reserve 4 outer leaves for Round 2 Pork Cabbage Wraps recipe)
1/4 cup freshly chopped cilantro leaves
Salt and freshly ground black pepper

1
In a saucepan over medium heat, bring 2 cups of water and the soy sauce to a boil.
2
Reduce the heat to a simmer and add the chicken thighs.
3
Simmer until cooked through, about 15 minutes.
4
Remove the chicken from pan to a cutting board.
5
When cool enough to handle, shred meat and discard the bones.
6
Reserve 1/4 cup for Round 2 Thai Chicken Spring Rolls recipe.
7
In a small bowl combine the peanut butter, lime juice, sugar, garlic and red pepper flakes.
8
Whisk in about 1/3 cup water and simmer until thick, and a pourable consistency is reached.
9
Reserve 1/4 cup of the dressing for Round 2 Thai Chicken Spring Rolls recipe.
10
Warm the tortillas in microwave wrapped in a slightly damp towel for about 45 seconds to make them more pliable.
11
Assemble the wraps by layering, the chicken, dressing and vegetables.
12
Top with more dressing before rolling up.
13
Secure with toothpicks and slice in half.
14
Reserve 1 cup of vegetables for Round 2 Thai Chicken Spring Rolls recipe.

988

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 14 ingredients. The key ingredients include: 2 cup water, plus 1/3 cup, 3 tablespoons soy sauce, 2 pounds, about 5, bone-in chicken thighs, 1/2 cup peanut butter, chunky style, and more.

Yes, Thai Chicken Wraps 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 Wraps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions