Asian Chicken Wraps With Thai Peanut Sauce Wellplated Com

These Asian-style chicken wraps are simultaneously a final salute to summer and an ideal recipe to transition us into the busy fall season ahead. They are:

Chock-full of wholesome, filling ingredients (like this Healthy Chicken Stir Fry).Lightly spicy, to warm your soul as you remember that cooler weather is just around the corner.Made entirely on the stovetop, so you can keep your house cool as you cling to those last precious rays of summer sunshine.Ready in 30 minutes so you can spend your final days of summer relaxing on your porch rather than hours cooking (psst: here are more 30-Minute Meals).Easy to make ahead and tote with you back to school or the office (check out these Asian Lettuce Wraps for another Thai-inspired portable recipe).

How to Make Asian Chicken Wraps

Crunchy broccoli slaw and edamame are paired with tender chicken pieces tossed in a bright, zippy Thai peanut sauce, these wraps are healthy, come together quickly, and you’ll be licking the sauce from your fingers.

The Ingredients

Chicken. Succulent, plump pieces of sautéed chicken provide a healthy dose of lean protein. I usually go for boneless, skinless chicken breasts when I make these wraps, but you may use boneless, skinless chicken thighs if you prefer.

Peanut Butter. The base of a rich, nutty, and creamy sauce that’s so yummy, you’ll want to eat it by the spoonful. (For fellow peanut sauce lovers, be sure to check out this Slow Cooker Thai Peanut Chicken, and especially my Thai-Peanut Chicken Stir Fry in my cookbook—it’s so tasty it convinced my husband to propose.)Soy Sauce. Balances the sweetness of the peanut butter with salty umami flavor.Sriracha + Honey. The sweet and spicy combo that adds a little kick to the sauce without overpowering it. Feel free to adjust to suit your taste preferences.Ginger + Lime Juice. Adds some bite and zip.

Broccoli Slaw. One of my FAVE store-bought shortcuts (I also love it in this Asian Noodle Salad and Ramen Salad). Made from thinly shredded stems of broccoli, this slaw blend provides a little extra bulk to the wraps compared to traditional cabbage-base coleslaws.Edamame. These little gems add a healthy dose of fiber to the wraps as well as plant-based protein.Carrots. Contribute crunch and color while upping the vitamin A factor.Peanuts. Because crunchy Asian chicken wraps are the best Asian chicken wraps. Seriously, the more crunch, the better!Green Onions + Cilantro. Provide a finishing touch of oniony, herby freshness to the wraps.Whole Wheat Tortillas. Feel free to use traditional flour tortillas, but whole wheat are my go-to for rolling up these hearty wraps.

The Directions

Storage Tips

To Store. Refrigerate the filling for up to 4 days. Assemble within a few hours of serving.To Freeze. I do not recommend freezing as the vegetables will become soggy once thawed and lose their crunch.

Recommended Tools to Make this Recipe

Cast Iron Skillet. Easy to clean and versatile, a quality cast iron skillet is well worth the investment.Mixing Bowls. This nested set of 10 mixing bowls is compact for easy storage and very durable.Tongs. These silicone tongs won’t scratch or damage cookware.

Baked Chicken Breast or Baked Bone-In Chicken BreastShredded Chicken: See How to Cook Shredded Chicken, Crock Pot Shredded Chicken, or Instant Pot ChickenAir Fryer Chicken BreastGrilled Chicken Breast