Thai peanut chicken wraps
Juicy seared chicken and a crunchy rainbow of cabbage, carrot and cucumber rolled up with a creamy, tangy peanut lime sauce.
- 30 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.35 a serving
- 520 calories
- Good the next day
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1¼ lb boneless chicken thighs, sliced into thin strips
- 2 cloves garlic, grated, divided
- ⅓ cup peanut butter
- 1 lime, juiced
- 1 tbsp honey
- 1 tsp fresh ginger, grated
- 1 tsp sriracha
- 2 cups red cabbage, thinly sliced
- 1 cup shredded carrots
- 1 cucumber, cut into matchsticks
- ¼ cup cilantro, chopped
- 4 flour tortillas, large
From your pantry
- 3 tbsp soy sauce, divided
- 1 tbsp vegetable oil
Each serving has about 520 calories, 39 g protein, 41 g carbs and 24 g fat, and costs about $2.35 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No boneless chicken thighs? Chicken breasts or chicken tenderloins work.
- No limes? Lemons work.
- No honey? Maple syrup works.
- No sriracha? Hot sauce works.
- No red cabbage? Green cabbage or coleslaw mix works.
- No shredded carrots? Carrots work.
- No cucumbers? English cucumbers or mini cucumbers work.
- No cilantro? Fresh parsley works.
- No flour tortillas? Whole wheat tortillas work.
Steps
Tap an underlined word for a quick explanation.
the chicken strips with 1 tablespoon of the soy sauce and half the garlic.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Heat the oil in a large over medium-high until it . Spread the chicken out and cook 6 to 8 minutes, now and then, until and cooked through to 165°F.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Shimmering oil. Oil shimmers when it’s hot enough to cook: its surface looks rippled and wavy, like heat over a road. That’s your cue to add the food, just before the oil would start to smoke.
How you’ll know: The oil looks wavy and runs thin like water when you tilt the pan, with no smoke yet.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 7 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
the peanut butter, lime juice, honey, ginger, sriracha, the rest of the soy sauce and garlic, and 2 to 3 tablespoons of warm water until smooth and pourable.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Dolly’s tip: Peanut butter thickens as you whisk. Keep adding warm water a spoonful at a time until it drizzles.the cabbage, cut the cucumber into matchsticks and the cilantro.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Warm the tortillas in the microwave for 20 seconds under a damp paper towel.
Spread each tortilla with peanut sauce, add the chicken, cabbage, carrots, cucumber and cilantro, then roll it up tight, tucking in the sides.
Dolly’s tip: For lunches, keep the sauce in a small jar and the fillings in a container, and roll it at lunch. The chicken is good cold.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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