Thai Peanut Chicken Wraps

Ingredients

• 3 (about 680 g)boneless, skinless chicken breasts
• 150 gmixed-colour bell peppers
• 1 mediumcucumber
• 8 gfresh coriander
• 64 gcreamy natural peanut butter
• 30 mllow-sodium soy sauce
• 30 mllime juice
• 15 mlhoney
• to tastesalt and black pepper
• as neededoil, for the pan
• as neededlettuce leaves or tortillas, for wrapping

Instructions

1. 1

   Cook the chicken

   Cut the chicken breasts into thin strips. Heat a splash of oil in a frying pan over a medium-high heat. Season the chicken with salt and pepper, then fry for 5–7 minutes, until golden brown.

2. 2

   Prepare the vegetables

   While the chicken cooks, thinly slice the peppers and cucumber. Chop the coriander.

3. 3

   Mix the sauce

   Stir the peanut butter, soy sauce, lime juice and honey together in a bowl until smooth. Add water if needed to loosen the sauce.

4. 4

   Fill the wraps

   Lay out the lettuce leaves or tortillas and add the chicken, vegetables and coriander.

5. 5

   Roll the wraps

   Drizzle the peanut sauce generously over the filling, then roll the wraps tightly.

6. 6

   Serve or pack

   Serve straight away, or wrap them up for a meal on the go.

What are Thai peanut chicken wraps?

These are handheld wraps filled with cooked chicken, fresh vegetables and a savoury-sweet peanut sauce. The combination draws on Thai-inspired flavours, particularly the contrast of peanut, soy and lime.

This version keeps the filling simple and quick to prepare. Choose lettuce leaves for a crisp, light wrapper or tortillas for a more substantial, easy-to-pack meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 25g protein, 29g carbs, 16g fat.

Chicken provides much of the protein, while the tortillas, if used, contribute most of the starchy carbohydrate; vegetables add further carbohydrates. Peanut butter is the main source of fat, with the sauce also adding sweetness from honey. For a more balanced plate, add extra vegetables alongside the wraps and choose the wrapper that suits your appetite.

Choosing the filling

Chicken: Cutting the breasts into thin strips helps them cook quickly and gives you pieces that are easy to tuck into a wrap.

Vegetables: Thinly sliced peppers and cucumber add crunch and freshness alongside the warm chicken. Keep the slices fine so the wraps are easier to roll.

Getting the sauce right

Mixing: Stir the peanut butter, soy sauce, lime juice and honey until the mixture is smooth and evenly combined.

Consistency: If the sauce is too thick to drizzle, add a little water and stir again. Add it gradually so the sauce stays creamy rather than becoming runny.

Cooking the chicken

Pan heat: Use a medium-high heat and let the pan heat before adding the chicken. This helps the strips brown rather than simply warm through.

Doneness: The method gives a guide of 5–7 minutes; the strips should be golden and cooked through. Avoid crowding the pan, as that can make browning harder.

Choosing a wrapper

Lettuce: Use sturdy leaves that can hold the filling without tearing. They give the wraps a crisp bite, but may be less convenient to carry.

Tortillas: These are easier to roll and wrap for an on-the-go meal. Avoid overfilling either option so you can close it securely.

Serving the wraps

Serve the wraps as soon as they are assembled, while the chicken is warm and the vegetables are crisp. Keep extra sauce on the side for dipping if you like.

For a casual meal, put the filling and wrappers out separately and let everyone assemble their own. This also makes it simple for guests to choose lettuce or tortilla.

Recipe notes & tips

• Slice the chicken into evenly sized strips so it cooks at a similar rate.
• Prepare the vegetables while the chicken is in the pan to keep the 25-minute preparation moving.
• Add water to the peanut sauce a little at a time until it drizzles easily.
• Keep the filling away from the edges of the tortilla or lettuce leaf to make rolling easier.
• Serve the sauce separately if you are packing the wraps ahead, then add it just before eating.

Variations

• Add extra crunch: Scatter in finely sliced carrot for another crisp vegetable.
• Make it spicy: Stir chilli flakes into the peanut sauce to taste.
• Use leftover chicken: Slice cooked chicken and warm it through before assembling.
• Swap the herbs: Use fresh mint in place of some or all of the coriander.
• Add more lime: Serve with extra lime wedges for a sharper finish.

Common mistakes to avoid

• Cutting uneven strips: Some pieces may cook faster than others; slice the chicken into similar-sized strips.
• Crowding the pan: The chicken may not brown well; cook it in batches if the pan is full.
• Adding too much water: The sauce can become runny; loosen it a little at a time.
• Overfilling the wrapper: It can split or be difficult to roll; use a modest amount of each filling.
• Assembling too early: The vegetables can lose their crunch; fill the wraps close to serving time.

How to store

Store leftover chicken, vegetables and sauce separately in covered containers in the fridge and use within 2 days. Reheat the chicken until piping hot, then assemble with fresh wrappers; fully assembled wraps are best eaten straight away.

Frequently asked questions