Description
These Thai Peanut Chicken Wraps are filled with crisp vegetables and a flavorful peanut sauce.
Ingredients
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tbsp fresh lime juice
- 1 tsp grated fresh ginger
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- 8 large lettuce leaves (butter lettuce or romaine work well)
- 1 cup shredded carrots
- 1 cup thinly sliced red cabbage
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped fresh cilantro
- 2 tbsp chopped peanuts (for garnish, optional)
Instructions
- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, lime juice, ginger, garlic powder, and red pepper flakes (if using) until smooth.
- Add the shredded chicken to the peanut sauce and toss to coat evenly.
- Arrange the lettuce leaves on a serving platter.
- Divide the chicken mixture among the lettuce leaves.
- Top with shredded carrots, red cabbage, red bell pepper, and fresh cilantro.
- Fold or roll the lettuce leaves to create wraps.
- Garnish with chopped peanuts, if desired, and serve immediately.
Notes
- For a spicier kick, add more red pepper flakes to the sauce.
- Prepare the sauce and chicken ahead of time for quick assembly.
- Any leftover chicken mixture can be stored in an airtight container in the refrigerator for up to 3 days.
- Other vegetables like cucumber, green onion, or bean sprouts can be added.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Main Dish
- Method: No Cook
- Cuisine: Thai