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    Home » Sandwiches & Wraps » Thai Chicken Wraps with Peanut Sauce

    Thai Chicken Wraps with Peanut Sauce

    First Published: Nov 30, 2015 · Modified: Jun 15, 2021 by Sandra · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases with no additional cost to you.

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    Grilled chicken, cucumber, bean sprout and carrot salad, dressed with a spicy peanut sauce and wrapped up in a flour tortilla. A delicious sandwich for lunch or dinner!
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    Grilled chicken, cucumber, bean sprout and carrot salad, dressed with a spicy peanut sauce and wrapped up in a flour tortilla. A delicious sandwich for lunch or dinner!

    Today I present the Thai-Inspired Chicken Wrap!  I love wraps, and have had my mind on something like this recipe for a while.  Ever since Paradise Bakery discontinued my favorite wrap on their menu.  That was a sad day.  I walked in there expecting to order my usual, and it was....gone.  How could that be?  How could they discontinue that little bundle of spicy, peanutty chicken goodness?  It's been a while since they discontinued it, and I must say, I don't know how I've gone so long without trying to make it myself at home.  After all, the objective of this blog is to inspire you to make your favorite food at home.  It's often just as good and definitely less expensive than what you can buy at a restaurant.  Shame on me for not making this little beauty sooner!

    Grilled chicken, cucumber, bean sprout and carrot salad, dressed with a spicy peanut sauce and wrapped up in a flour tortilla. A delicious sandwich for lunch or dinner!

    I spotted this recipe in Rachael Ray's 30-Minute Meals Get Togethers cookbook.  I've had this cookbook for a while, but haven't gotten around to making many recipes from it.  I had a hankering for my favorite Thai chicken wrap and saw this recipe.  I had to make it immediately!  This is a good rendition of the wrap I remember, but I may try it with red cabbage, rather than bean sprouts the next time I make it.  I believe that is what Paradise Bakery used.  I also ended up doubling the recipe for the sauce.  The recipe as written just didn't make enough sauce to suit my taste.  Otherwise very good.  It will be made again.  I hope you love it too.  🙂

    Grilled chicken, cucumber, bean sprout and carrot salad, dressed with a spicy peanut sauce and wrapped up in a flour tortilla. A delicious sandwich for lunch or dinner!

    Thai-Inspired Chicken Wraps

    Grilled chicken, cucumber, bean sprout and carrot salad, dressed with a spicy peanut sauce and wrapped up in a flour tortilla. A delicious sandwich for lunch or dinner!
    5 from 1 vote
    Print Recipe
    Prep Time 30 mins
    Cook Time 12 mins
    Total Time 42 mins
    Course Lunch
    Cuisine Thai
    Servings 4 servings
    Calories 784 kcal

    Equipment

    Grill pan or grill
    Medium bowl
    Prevent your screen from going dark

    Ingredients
     
     

    Chicken

    • 3 6 oz. chicken breasts trimmed and pounded even, if necessary
    • 1 tablespoon soy sauce
    • 1 tablespoon vegetable oil
    • 2 teaspoon sugar

    Salad

    • ½ seedless English cucumber peeled, halved lengthwise and thinly sliced on an angle
    • 2 cups fresh bean sprouts
    • 1 cup shredded carrots
    • 3 scallions sliced on an angle
    • 12 leaves basil chopped or torn
    • 3 tablespoon chopped mint
    • 3 tablespoon sesame seeds
    • 2 tablespoon rice vinegar
    • salt to taste

    Sauce

    • ½ cup chunky peanut butter room temperature (soften in microwave if it has been refrigerated)
    • 4 tablespoon soy sauce
    • 2 tablespoon rice vinegar
    • ½ teaspoon cayenne pepper
    • 4 tablespoon vegetable oil
    • 4 12-inch flour tortilla wraps

    Instructions
     

    Chicken

    • Heat grill pan over high heat. In a bowl, toss chicken with soy and oil. Grill 6 minutes on each side, or until internal temperature reaches 165°F (74°C). Set aside.

    Salad

    • Combine cucumber, sprouts, carrots, scallions, basil, mint, and sesame seeds with a generous sprinkle of sugar and vinegar. Season with salt, to taste. Slice cooked chicken thinly on an angle. Toss with the salad.

    Sauce

    • Whisk peanut butter, soy sauce, vinegar, and cayenne together. Stream in vegetable oil.
    • Place one of the tortilla wraps on a plate and cover with a damp paper towel. Microwave for 20-25 seconds. Pile chicken and salad in wrap and drizzle liberally with spicy peanut sauce before wrapping and rolling. Slice in half on an angle and serve.

    Notes

    Recipe adapted from Rachael Ray 30-Minute Meal Get Togethers.

    Nutrition Facts

    Calories: 784kcal (39%)Carbohydrates: 79g (26%)Protein: 23g (46%)Fat: 45g (69%)Saturated Fat: 19g (119%)Cholesterol: 1mgSodium: 2226mg (97%)Potassium: 772mg (22%)Fiber: 9g (38%)Sugar: 15g (17%)Vitamin A: 5817IU (116%)Vitamin C: 13mg (16%)Calcium: 239mg (24%)Iron: 7mg (39%)

    Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Total Servings 4 servings
    Keyword easy, quick
    Tried this recipe?Let us know how it was!
    Grilled chicken, cucumber, bean sprout and carrot salad, dressed with a spicy peanut sauce and wrapped up in a flour tortilla. A delicious sandwich for lunch or dinner!
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    Reader Interactions

    Comments

    1. Rachel says

      March 08, 2019 at 4:59 pm

      It’s off the menu but if I ask for it they’ll still make one at our Paradise!

      Reply
    2. Rahul @ samosastreet says

      December 11, 2015 at 11:44 am

      I like the asian flavours in this recipe - something different to try!

      Reply
      • Sandra says

        December 12, 2015 at 11:06 am

        Thanks, Rahul! I love Asian flavors too! I hope you like it.

        Reply

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    Sandra Pennell

    Hi, I'm Sandra! I believe that you can make a hearty and satisfying breakfast even if you're short on time. Here I share my best recipes which will hopefully help you start your day with ease, nourishment and joy.

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