Ingredients
- Chicken breast, boneless, skinless: 1 pound
- Peanut butter: 1/2 cup
- Soy sauce: 1/4 cup
- Honey: 2 tablespoons
- Rice vinegar: 2 tablespoons
- Garlic, minced: 2 cloves
- Ginger, grated: 1 teaspoon
- Large flour tortillas: 6-8
Instructions
- Step 1: Cut the chicken breast into bite-sized pieces. In a bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, garlic, and ginger until smooth.
- Step 2: Add the chicken to the peanut sauce and toss to coat evenly. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
- Step 3: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 5-7 minutes.
- Step 4: Warm the tortillas according to package instructions.
- Step 5: Spoon the Thai peanut chicken mixture into the center of each tortilla.
- Step 6: Fold in the sides of the tortilla and roll it up tightly. Serve immediately.
Notes
- Store leftover cooked chicken filling separately from the tortillas in airtight containers in the refrigerator for up to 3 days.
- For best results, reheat the chicken filling gently in a skillet over medium heat, adding a splash of water if needed to loosen the sauce.
- Garnish your wraps with chopped peanuts, cilantro, and a squeeze of lime for an extra burst of flavor and freshness.
- Don't overcook the chicken; it should be tender and juicy, so pull it off the heat as soon as it's cooked through to prevent it from drying out.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American