
Thai Peanut Chicken Wraps
Feed your Thai food craving with these Thai Peanut Chicken Wraps! Featuring crispy panko-breaded chicken, creamy homemade peanut sauce, and fragrant jasmine rice, and wrapped in warm tortillas these wraps are a perfect balance of sweet, salty, and crunchy. Ideal for quick weeknight dinners or meal-prep lunches with bold, crowd-pleasing flavor. This recipe stars U.S.-grown jasmine rice and comes to us from our friend @eatswithally in partnership with feedfeed and USA Rice.
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Servings5 wraps
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Serving Size1 wrap
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Prep Time20 mins
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Cook Time10 mins
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Total Time30 mins
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts, sliced in half lengthwise and pounded thin
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup seasoned panko breadcrumbs
- Olive oil, for shallow frying
For the Peanut Sauce:
- 1 cup creamy natural peanut butter (no sugar added)
- 3 Tbsp soy sauce
- 2 Tbsp honey
- 3 Tbsp sesame oil
- 1 tsp rice vinegar
- 1 tsp ginger paste
- Juice of ½ lime
- 1 cup warm water, adjusted for thinning the sauce
For the Wraps:
- 5 large flour tortillas
- 1 cup cooked U.S.-grown jasmine rice
- Veggie slaw mix, to taste
- Chopped fresh cilantro, to taste
- Chopped green onions, to taste
- Sriracha (optional), to taste
Directions
Bread and fry the chicken:
- Coat chicken slices in flour, then dip in egg, and coat in panko breadcrumbs.
- Heat olive oil in a sauté pan over medium heat. Shallow fry the chicken for 5 minutes per side, or until golden brown and cooked through.
Make the peanut sauce:
- In a bowl, whisk together peanut butter, soy sauce, honey, sesame oil, rice vinegar, ginger paste, and lime juice.
- Slowly add warm water, stirring constantly, until the sauce reaches your desired creamy consistency.
Assemble the wraps:
- Warm tortillas slightly for easier folding.
- Spread a generous layer of peanut sauce onto each tortilla.
- Add jasmine rice, sliced chicken, slaw, cilantro, and green onions.
- Drizzle with sriracha, if using. Roll up tightly and serve.