Thai Chicken Wraps Recipe

Name: Thai Chicken Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 pound Chicken Breast, Thinly Sliced Into Bite-sized Chunks; 3 Tablespoons Soy Sauce, Divided; 3 Tablespoons Vegetable Oil, Divided; 1 Tablespoon Grill Seasoning; 1/2 cups Chunky Peanut Butter, Softened; 2 teaspoons Rice Wine Or White Vinegar; 1/4 teaspoons Cayenne Pepper; 1/2 Tablespoons Sugar; 1 package Flour Tortilla Wraps (10 Count); 2 cups Cooked Rice (either Warm Or Cold); 1/2 cups Julienned Carrots; 1/2 cups Julienned Cucumber; 1 cup Bean Sprouts

Servings: persons

1- 1/2 pound Chicken Breast, Thinly Sliced Into Bite-sized Chunks
3 Tablespoons Soy Sauce, Divided
3 Tablespoons Vegetable Oil, Divided
1 Tablespoon Grill Seasoning
1/2 cups Chunky Peanut Butter, Softened
2 teaspoons Rice Wine Or White Vinegar
1/4 teaspoons Cayenne Pepper
1/2 Tablespoons Sugar
1 package Flour Tortilla Wraps (10 Count)
2 cups Cooked Rice (either Warm Or Cold)
1/2 cups Julienned Carrots
1/2 cups Julienned Cucumber
1 cup Bean Sprouts

1
Toss chicken with 1 Tablespoon each of soy sauce, vegetable oil, and grill seasoning.
2
Heat skillet over medium-high heat and cook chicken all the way through.
3
Remove chicken from pan.
4
Whisk together peanut butter, the remaining 2 Tablespoons each of soy sauce and vegetable oil, the rice wine or white vinegar, cayenne pepper, and sugar until well combined.
5
You add additional soy sauce or vegetable oil if you want a thinner consistency.
6
Heat non-stick skillet over high heat and heat tortillas for 15 seconds on each side.
7
Heat rice if desired.
8
Layer sauce, rice, vegetables and chicken on your tortilla, wrap and roll and youre ready to go!
9
You may also mix chicken with sauce before layering into wrap.

863

kcal

Calories

Fat

124

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 13 ingredients. The key ingredients include: 1- 1/2 pound Chicken Breast, Thinly Sliced Into Bite-sized Chunks, 3 Tablespoons Soy Sauce, Divided, 3 Tablespoons Vegetable Oil, Divided, 1 Tablespoon Grill Seasoning, 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