Description
These Spicy Thai Chicken Wraps with Peanut Sauce are a flavorful and nutritious meal, perfect for a healthy lunch. Featuring tender chicken coated in a spicy, creamy peanut sauce, fresh vegetables, and aromatic herbs, these wraps are easy to make and packed with vibrant Thai-inspired flavors.
Ingredients
For the Spicy Peanut Sauce:
- 1/4 cup peanut butter
- 2 heaping tablespoons Greek yogurt
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 4 teaspoons sriracha sauce
- 2 teaspoons sesame oil
- 2 teaspoons lime juice
- 2-3 tablespoons water
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Wrap:
- 3 cups cooked diced chicken (about 3 large chicken breasts or 1 lb)
- 4 large whole-grain tortillas (use gluten-free if necessary)
- 6 cups loosely packed fresh spinach leaves
- 4 green onions, thinly sliced
- 2 medium carrots, ribboned with a vegetable peeler
- 1 cup loosely packed cilantro leaves
Instructions
- Prepare the Spicy Peanut Sauce: In a large mixing bowl, whisk together the peanut butter, Greek yogurt, soy sauce, honey, sriracha, sesame oil, lime juice, smoked paprika, garlic powder, onion powder, and 2-3 tablespoons of water until smooth. Adjust the consistency by adding more water if the sauce is too thick. Season with salt and pepper to taste.
- Coat the Chicken: Add the cooked diced chicken to the bowl with the peanut sauce and toss well until all the chicken pieces are fully coated. Alternatively, you can keep the chicken and sauce separate and drizzle the sauce over the wrap fillings after assembling.
- Assemble the Wraps: Lay the tortillas flat on a clean surface. Evenly divide the fresh spinach leaves over each tortilla to create a bed of greens.
- Add Vegetables and Chicken: Arrange the carrot ribbons and coated chicken in strips across the center of each spinach-covered tortilla. Sprinkle the sliced green onions and fresh cilantro leaves evenly over the top.
- Roll and Serve: Tightly roll up each tortilla around the fillings. Cut the wraps diagonally into halves. Use toothpicks to secure each half to prevent them from unraveling before serving.
Notes
- Use gluten-free tortillas if you have gluten sensitivities.
- The peanut sauce can be adjusted for more or less heat by modifying the amount of sriracha.
- For a vegetarian version, substitute chicken with grilled tofu or chickpeas.
- Prep the peanut sauce ahead of time to save time when assembling the wraps.
- To make carrot ribbons, use a vegetable peeler to peel long thin strips for added texture and presentation.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Lunch
- Method: No-Cook
- Cuisine: Thai
