Thai Peanut Chicken Wraps
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Recipe Intro From eatswithally
Satisfy your Thai food cravings with these Thai Peanut Chicken Wraps—featuring crispy panko-breaded chicken, creamy homemade peanut sauce, and fragrant U.S.-grown jasmine rice. Wrapped in warm tortillas and loaded with slaw, herbs, and a drizzle of sriracha, these wraps are a perfect balance of sweet, salty, and crunchy. Ideal for quick weeknight dinners or meal-prep lunches with bold, crowd-pleasing flavor.
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Recipe Card
ingredients
For the Chicken:
- 2 boneless skinless chicken breasts, sliced in half lengthwise and pounded thin
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup seasoned panko breadcrumbs
- Olive oil, for shallow frying
ingredients
For the Peanut Sauce:
- 1 cup creamy natural peanut butter (no sugar added)
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 3 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon ginger paste
- Juice of 1/2 lime
- 1 cup warm water, adjusted for thinning the sauce
ingredients
For the Wraps:
- 5 large flour tortillas
- 1 cup cooked U.S.-grown jasmine rice
- Veggie slaw mix, to taste
- Chopped fresh cilantro, to taste
- Chopped green onions, to taste
- Sriracha (optional), to taste
Method
Bread and fry the chicken:
Step 1
Coat chicken slices in flour, then dip in egg, and coat in panko breadcrumbs.
Step 2
Heat olive oil in a sauté pan over medium heat. Shallow fry the chicken for 5 minutes per side, or until golden brown and cooked through.
Make the peanut sauce:
Step 1
In a bowl, whisk together peanut butter, soy sauce, honey, sesame oil, rice vinegar, ginger paste, and lime juice.
Step 2
Slowly add warm water, stirring constantly, until the sauce reaches your desired creamy consistency.
Assemble the wraps:
Step 1
Warm tortillas slightly for easier folding.
Step 2
Spread a generous layer of peanut sauce onto each tortilla.
Step 3
Add jasmine rice, sliced chicken, slaw, cilantro, and green onions.
Step 4
Drizzle with sriracha, if using. Roll up tightly and serve.