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High Protein Thai Peanut Chicken Wraps

High Protein Thai Peanut Chicken Wraps - recipe card
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Juicy, seasoned chicken breast strips tossed in a creamy, spicy Thai peanut sauce, wrapped with crunchy cabbage, carrots, and bell peppers in a soft tortilla. Each bite delivers a perfect balance of sweet, savory, and tangy flavors with a satisfying crunch, all packed with 35g of protein per serving.

Ingredients

Scale
  • 1/4 cup creamy natural peanut butter
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp Sriracha (or more to taste)
  • 1 clove garlic, minced (about 1 tsp)
  • 2 tbsp warm water
  • 1 lb boneless, skinless chicken breast, cut into 1-inch strips
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp neutral oil (such as canola or grapeseed), divided
  • 2 cups coleslaw mix (shredded cabbage and carrots)
  • 1/2 red bell pepper, thinly sliced
  • 2 green onions, thinly sliced, plus more for garnish
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 tbsp fresh lime juice
  • Four 10-inch flour tortillas (or whole wheat)
  • Optional: chopped peanuts, lime wedges for serving

Instructions

  1. In a medium bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, Sriracha, minced garlic, and warm water until smooth. This is your Thai peanut dressing; it should be pourable but thick enough to coat. Set aside.
  2. Pat the chicken strips dry with paper towels. Season both sides with salt and pepper.
  3. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until shimmering. Add the chicken in a single layer (work in batches if needed, adding more oil as necessary) and cook without moving for 3-4 minutes, until golden brown on one side.
  4. Flip the chicken and cook for another 3-4 minutes, until cooked through and no longer pink in the center. The internal temperature should read 165°F (74°C) on an instant-read thermometer. Transfer to a plate and let rest for 5 minutes.
  5. Once rested, slice the chicken into bite-size strips and place in a large bowl. Pour about 3/4 of the peanut sauce over the warm chicken and toss to coat evenly. Reserve the remaining sauce for drizzling.
  6. In a separate bowl, combine the coleslaw mix, sliced bell pepper, green onions, cilantro, and lime juice. Toss to mix.
  7. Warm the tortillas in a dry skillet over medium heat for 15-20 seconds per side, or microwave between damp paper towels for 30 seconds, until pliable.
  8. To assemble each wrap: Lay a tortilla on a flat surface. Place a generous handful of the vegetable mixture (about 1/2 cup) in the center, slightly below the middle. Top with 1/4 of the peanut chicken (about 1/2 cup).
  9. Drizzle with a teaspoon of the reserved peanut sauce (if desired) and sprinkle with chopped peanuts and extra cilantro, if using.
  10. Fold the bottom of the tortilla up over the filling, then fold in the sides, and roll tightly away from you to form a secure wrap. Repeat with remaining tortillas.
  11. Serve immediately, cut in half diagonally, with lime wedges and extra sauce on the side.

Notes

Storage: These wraps are best enjoyed fresh. However, you can store assembled wraps in the refrigerator for up to 2 days; wrap tightly in plastic wrap or foil. Freezing is not recommended due to the lettuce and sauce texture. To reheat, remove from fridge, unwrap, and microwave on medium power for 60-90 seconds until heated through, or place in a skillet over medium heat for 2-3 minutes per side until warm and slightly toasted.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-thai-peanut-chicken-wraps-recipe/