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- 2 boneless, skinless chicken breasts - 2 large whole wheat tortillas - 1 cup shredded carrots - 1 cup cucumber, cut into thin strips - 1/2 cup red bell pepper, cut into thin slices - 1/4 cup creamy peanut butter - 2 tablespoons soy sauce - 1 tablespoon honey (or maple syrup) - 1 tablespoon fresh lime juice - 1 teaspoon sriracha (optional) - 1 tablespoon coconut oil - Salt and pepper to taste - Fresh cilantro leaves for garnish The main ingredients in this recipe are simple and fresh. You need chicken breasts for protein and tortillas to wrap everything. The veggies add crunch and nutrition. I use carrots, cucumber, and red bell pepper. They bring bright colors and flavors. For the peanut sauce, creamy peanut butter is the star. It gives a rich taste. Soy sauce adds saltiness. Honey or maple syrup sweetens it a bit. Lime juice brings a touch of tang. If you like heat, add sriracha. This sauce ties everything together. When cooking, I use coconut oil. It adds a nice flavor. Salt and pepper season the chicken. Fresh cilantro is my garnish choice. It adds a pop of color and freshness. This balance of ingredients makes Minute Thai Peanut Chicken Wraps a healthy and simple meal. You can enjoy them any day of the week! 1. Heat 1 tablespoon of coconut oil in a skillet over medium-high heat. This oil gives a nice flavor. 2. Add 2 thinly sliced chicken breasts to the hot skillet. Season with salt and pepper. 3. Cook the chicken for about 5-7 minutes. Stir it often to cook evenly. 4. Check that the chicken reaches an internal temperature of 165°F. It should look golden brown when done. 1. In a small bowl, mix together 1/4 cup creamy peanut butter, 2 tablespoons soy sauce, 1 tablespoon honey (or maple syrup), 1 tablespoon fresh lime juice, and 1 teaspoon sriracha (if you want it spicy). 2. Whisk the mixture until it is smooth and creamy. If it’s too thick, add a splash of warm water to thin it out. 1. Lay one large whole wheat tortilla flat on a clean surface. This is where you will build your wrap. 2. On the lower half of the tortilla, layer the peanut chicken, shredded carrots, cucumber strips, and red bell pepper slices. 3. Fold in the sides of the tortilla to secure the filling. Roll it tightly from the bottom to the top. 4. Repeat with the second tortilla. For a beautiful finish, slice each wrap in half diagonally. Drizzle the remaining peanut sauce over the cut sides and add fresh cilantro for color and taste. To ensure your chicken cooks properly, choose thin slices. This helps it cook evenly. Use a meat thermometer to check that it reaches 165°F. This keeps your meal safe and tasty. To enhance your peanut sauce flavor, mix in fresh lime juice. This adds a zesty kick. If you want more heat, try adding extra sriracha. Taste as you go, and adjust to your liking. For secure wraps, always fold in the sides first. This keeps the filling from falling out. Roll tightly from the bottom up. Practice makes perfect, so don’t worry if it takes a few tries. Presentation is key for serving. Slice each wrap in half diagonally for a nice look. Drizzle some peanut sauce over the cut sides. Add fresh cilantro for a burst of color and flavor. If you have extra vegetables, toss them into a salad. Shredded carrots and cucumbers work great. You can also sauté them for a quick side dish. To store excess peanut sauce, keep it in an airtight container. It lasts in the fridge for about a week. Use it for dipping or drizzling on other dishes. {{image_4}} You can change the chicken for tofu or shrimp. For tofu, use firm or extra-firm types. Press it to remove extra water, then cut it into cubes. Sauté the tofu until golden brown, just like the chicken. This gives it a nice texture. Shrimp is another great option. Cook medium or large shrimp for about 3-4 minutes until they turn pink. Both options make the wraps tasty and fun. If you want a vegan-friendly choice, use chickpeas or lentils. Cook them until tender and mix with the peanut sauce. These plant-based proteins add flavor and nutrition. You can switch up the peanut butter for other nut butters. Almond butter or cashew butter works well. Each gives a unique flavor to the sauce. To make the sauce spicier, add more sriracha. Start with a little and taste as you go. If you prefer sweet, add extra honey or maple syrup. This balance of sweet and spicy makes it even better. Feel free to add more veggies to your wraps. Bell peppers, zucchini, or even spinach can add crunch and nutrition. You can also change the veggies based on the season. In summer, try fresh tomatoes or corn. In fall, add roasted squash or kale. Using seasonal produce makes your wraps fresh and vibrant. To keep your wraps fresh, wrap them tightly in plastic wrap. Place them in an airtight container. This helps keep moisture out. They stay fresh in the fridge for about 2-3 days. After that, they may lose taste and texture. When you are ready to eat, you have a few good options for reheating. You can use a skillet over low heat. This method warms the wraps evenly. You can also use a microwave, but be careful. Wrap them in a damp paper towel to avoid sogginess. Heat in short bursts to keep them from getting too soft. You can freeze these wraps to enjoy later. If you freeze them before assembly, wrap each ingredient separately. For freezing after assembly, wrap each whole wrap tightly in plastic. Place them in a freezer-safe bag. To thaw, move them to the fridge overnight. Reheat as mentioned above to enjoy the flavors again! You can use other oils if you don't have coconut oil. Here are some good choices: - Olive oil - Avocado oil - Canola oil - Grapeseed oil These oils work well for cooking the chicken. Each oil adds a slightly different taste, so pick one you like best. Yes, you can prep these wraps ahead of time! Here are some tips: - Wraps in the fridge: Store them in an airtight container. They stay fresh for up to two days. - Separate sauce: Keep the extra peanut sauce in a small container. This keeps the wraps from getting soggy. - Assemble before serving: It’s best to wrap them just before you eat. This keeps the texture nice. Making this dish gluten-free is easy! Here’s how: - Tortillas: Use gluten-free tortillas instead of whole wheat. Look for brands made from rice or corn. - Soy sauce: Swap regular soy sauce for tamari. Tamari is gluten-free and tastes great in the sauce. These swaps make it simple to enjoy the wraps without gluten. In this post, we explored how to make chicken wraps with peanut sauce. You learned about the key ingredients, like chicken, tortillas, and fresh veggies. I provided detailed steps for cooking, sauce preparation, and assembling the wraps. We also covered tips for cooking, leftovers, and variations like different proteins and sauces. These wraps are tasty, healthy, and easy to customize. Enjoy creating your own versions and make meal time fun!

Minute Thai Peanut Chicken Wraps

Whip up these delicious Minute Thai Peanut Chicken Wraps in just 20 minutes! Enjoy tender chicken coated in creamy peanut sauce, crunchy veggies, and wrapped in whole wheat tortillas. Perfect for a quick lunch or dinner, these wraps are as easy to make as they are satisfying. Click through for the full recipe and create a flavorful meal that your taste buds will love! Don't miss out on this tasty treat!
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Ingredients
  

2 boneless, skinless chicken breasts, thinly sliced

1 tablespoon coconut oil

1/4 cup creamy peanut butter

2 tablespoons soy sauce

1 tablespoon honey (or maple syrup for a vegan option)

1 tablespoon fresh lime juice

1 teaspoon sriracha (optional, for a spicy kick)

2 large whole wheat tortillas

1 cup shredded carrots

1 cup cucumber, cut into thin strips (julienned)

1/2 cup red bell pepper, cut into thin slices

Fresh cilantro leaves for garnish

Salt and pepper to taste

Instructions
 

Heat the coconut oil in a skillet over medium-high heat. Once hot, add the thinly sliced chicken breasts. Season with a sprinkle of salt and pepper. Cook the chicken for approximately 5-7 minutes, stirring occasionally, until it is fully cooked (internal temperature should reach 165°F) and has a light golden brown color.

    While the chicken is sizzling away, prepare the homemade peanut sauce. In a small mixing bowl, whisk together the creamy peanut butter, soy sauce, honey (or maple syrup), fresh lime juice, and sriracha (if desired). Stir well until the mixture is smooth and creamy. If the sauce feels too thick, you can thin it out by adding a splash of warm water, mixing until you achieve your preferred consistency.

      Once the chicken is cooked, remove the pan from the heat source. Drizzle half of the peanut sauce over the warm chicken and gently toss to coat all the pieces evenly. Set aside the remaining sauce for dipping later.

        To create the wraps, lay one tortilla flat on a clean surface or cutting board. On the lower half of the tortilla, evenly layer the peanut chicken, followed by a handful of shredded carrots, julienned cucumber, and sliced red bell pepper.

          Fold in the sides of the tortilla to secure the filling, then tightly roll it up from the bottom to the top, creating a neat wrap. Repeat the process with the second tortilla.

            For an appealing presentation, slice each wrap in half diagonally. Drizzle the remaining peanut sauce over the cut sides and garnish with fresh cilantro leaves for a burst of flavor and color.

              Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2

                - Serving Suggestion: Consider serving with a side of pickled ginger or a fresh cucumber salad for a refreshing contrast to the rich peanut sauce.