Description
These Thai Peanut Chicken Wraps are a delicious and quick dinner option perfect for busy weeknights. Featuring tender chicken breast, crisp fresh veggies, and a creamy natural peanut sauce, all wrapped in soft rice paper, they offer a vibrant mix of flavors and textures. This nutritious, colorful, and customizable meal is perfect for a light or hearty handheld dinner that comes together in under 30 minutes.
Ingredients
Protein
- Chicken Breast, skinless and boneless, thinly sliced – 1 lb
Vegetables
- Bell Peppers, thinly sliced – 1 cup
- Carrots, shredded or julienned – 1 cup
- Cucumbers, peeled and thinly sliced – 1 cup
- Chopped Cilantro – 1/4 cup
- Chopped Green Onions – 1/4 cup
Wraps
- Rice Paper Wraps – 8 pieces
Peanut Sauce (Natural)
- Natural Peanut Butter – 1/3 cup
- Coconut Milk – 1/4 cup
- Apple Cider Vinegar – 1 tbsp
- Minced Garlic – 2 cloves
- Minced Fresh Ginger – 1 tsp
- Vegetarian Worcestershire Sauce (natural) – 1 tbsp
- Natural Gelling Agent (e.g., pectin or agar) – a pinch
Instructions
- Prepare the Peanut Sauce. Whisk together natural peanut butter, coconut milk, apple cider vinegar, minced garlic, ginger, vegetarian Worcestershire sauce, and a pinch of natural gelling agent in a bowl until smooth and creamy. Add a little water if needed to adjust the consistency.
- Cook the Chicken. Heat a pan over medium heat and cook the thinly sliced chicken breast until golden and cooked through, about 5-6 minutes. Lightly season with salt and pepper. Remove from heat and set aside.
- Prepare the Veggies. While the chicken cooks, thinly slice bell peppers, julienne carrots, and peel and cut cucumbers into thin strips. Chop fresh cilantro and green onions and set aside for assembly.
- Soften the Rice Paper Wraps. Briefly dip each rice paper wrap in warm water until soft and pliable, then lay flat on a clean surface ready for filling.
- Assemble the Wraps. Place a few cooked chicken slices in the center of each softened rice paper, add a handful of veggies, then drizzle generously with the peanut sauce. Sprinkle with herbs and carefully fold the sides in, rolling tightly to seal the wrap.
Notes
- Slice chicken and veggies evenly for consistent cooking and easy rolling.
- Do not soak rice paper wraps too long to avoid tearing.
- Use natural gelling agent sparingly for a sauce that clings well without dripping.
- Keep chicken and sauce at room temperature for tender, flavorful wraps.
- Assemble wraps just before serving to maintain crisp texture and freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Pan-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 wrap
- Calories: 320
- Sugar: 5g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Thai Peanut Chicken Wraps, quick dinner, peanut sauce, rice paper wraps, fresh veggies, healthy wraps
