Stovetop 15-minute Asian Chicken Wraps
These Thai Chicken Wraps are fresh, vibrant, and packed with flavor.
Servings 4 servings
Calories 271kcal
Equipment
Ingredients
For the chicken
- 2 1 pound chicken breasts boneless, skinless (or thighs), thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce optional, for added depth
- 1 tablespoon honey or brown sugar
- 1 tablespoon lime juice
- 1 clove garlic minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon vegetable oil for cooking
For the wraps
- 4 large flour tortillas
- ½ cup (about 2.25 oz) carrots shredded
- 1 small (about 3 oz) red bell pepper thinly sliced
- ¼ cup (about 0.5 oz) fresh cilantro Or basil, if preferred,
- ¼ cup (about 0.5 oz) green onions thinly sliced
- 1 cup (about 2-2.5 oz) lettuce chopped, or cabbage
For the peanut sauce
- ¼ cup (about 2 ounces) peanut butter smooth or chunky, your choice
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1-2 teaspoon sriracha adjust to your spice level
- 2 tablespoon water to thin out the sauce
- 1 teaspoon sesame oil optional, for extra flavor
Instructions
Marinate the Chicken
- In a bowl, whisk together soy sauce, fish sauce (if using), honey, lime juice, garlic, and grated ginger.
- Add the chicken to the bowl and stir to coat the chicken in the marinade.
- Let the chicken marinate for 15-20 minutes (or longer if you have time).
Cook the Chicken
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and lightly browned.
- Remove the chicken from the pan and set it aside.
Prepare the Peanut Sauce
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sriracha and sesame oil (if using).
- Gradually add water, a tablespoon at a time, until the sauce reaches a smooth, pourable consistency.
- Taste the sauce and adjust the sweetness or spice level to your liking.
Prepare the Wrap Ingredients
- Shred the carrots. Slice the bell pepper, green onion, and lettuce or cabbage. Wash and pat dry the cilantro leaves.
Assemble
- In the center of each tortilla, layer lettuce, chicken, carrots, bell pepper, cilantro and green onions.
- Drizzle with a little of the prepared peanut sauce.
Wrap it
- Fold the sides inward and then roll the wrap tightly.
- Repeat for the remaining wraps.
Serve
- Slice each wrap in half and serve immediately with extra peanut sauce on the side for dipping.
Notes
Tips:
- Adjust spice level: Add more sriracha to the peanut sauce if you like extra heat.
- Make ahead: You can marinate the chicken and make the peanut sauce ahead of time. Assemble the wraps when you're ready to eat.
- Vegetarian option: Substitute the chicken with tofu or tempeh. Pan-fry tofu until crispy and add it to the wraps.
- Extra toppings: Feel free to add a handful of chopped peanuts for extra crunch, or even some avocado for creaminess.
Nutrition
Calories: 271kcal | Carbohydrates: 35g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 0.3mg | Sodium: 1461mg | Potassium: 489mg | Fiber: 4g | Sugar: 15g | Vitamin A: 6397IU | Vitamin C: 14mg | Calcium: 101mg | Iron: 3mg
