Ingredients
- Chicken breast, boneless, skinless: 1 pound
- Peanut butter: 1/2 cup
- Soy sauce: 1/4 cup
- Rice vinegar: 2 tablespoons
- Honey: 1 tablespoon
- Sriracha: 1 teaspoon (or more to taste)
- Large flour tortillas: 6-8
- Shredded carrots: 1 cup
Instructions
- Step 1: Cut the chicken breast into bite-sized pieces. In a large bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, and sriracha until smooth.
- Step 2: Add the chicken to the peanut sauce mixture and toss to coat evenly. Marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- Step 3: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook until cooked through and no longer pink, about 5-7 minutes.
- Step 4: Warm the tortillas according to package directions.
- Step 5: To assemble the wraps, spread a layer of shredded carrots down the center of each tortilla. Top with the cooked Thai peanut chicken.
- Step 6: Fold in the sides of the tortilla and roll up tightly. Serve immediately.
Notes
- Store leftover chicken filling separately from the tortillas to prevent them from getting soggy.
- Gently reheat the chicken in a skillet with a splash of water to keep it moist.
- Serve these wraps with a side of extra peanut sauce for dipping.
- For extra flavor, lightly toast the tortillas before filling for a more robust wrap.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American