I’d like to have a moment of silence for summer, preferably one in which my mouth is far too full of Asian Chicken Wraps with Thai Peanut Sauce to speak.
I know that school is back in session for many, the sun is setting earlier, and pumpkin is making appearances in my Pinterest feed. I’ve even felt fleeting urges to don my worn-out collegiate hoodies to watch football (and eat dip). I’ve even baked Football-Shaped Peanut Butter Blondies (recipe coming Friday!), for which I would repent, except that they are so cute, and I don’t apologize for killer peanut butter chocolate desserts on principle. No one seems to mind.
Still, before we launch into a full-scale squash-palooza and bust out the decorative scarves, I want to take a few moments to step out and savor the warm weather, fresh produce, and still relatively long days. Summer isn’t over yet, thank goodness.
I’m often guilty of wishing away the current moment in anticipation of seasons to come, but I know that in just a few short weeks, I’ll be longing for a refrigerator filled with fresh blueberries and nights warm enough to eat dinner with Ben on the porch without needing to wrap myself in a blanket like a human burrito.
While summer is still here, let’s spend as much time as we can out of the kitchen and in our backyards, sharing simple meals with our family and friends.
Why I Love This Easy Asian Chicken Wrap Recipe
These Asian chicken wraps with Thai peanut sauce are exactly the sort of recipe I love for summer nights when I’d rather be on our porch than in front of my stove.
They don’t require turning on the oven, are easy to transport, and come together in a less than 30 minutes. They’re also perfect for busy weeknights, and if you are among the families who have headed back to school, they’re super handy to pack for lunch too.
Assuming, however, that you have time for a little more outdoor entertaining, here are a few of my favorite tips, all of which are ideally suited to these smart, Thai peanut-sauce Asian chicken wraps.
- Choose foods that are easy to hold and carry around. Guests are often up moving and chatting, so recipes that can easily be eaten while standing (and don’t require silverware) are a great choice.
- To save yourself the stress of last-minute details, pick recipes you can make ahead. The filling for these Asian chicken wraps can be made up to a day in advance, and the wraps rolled and refrigerated a few hours before the party starts.
- Pick items that taste great at room temperature so you aren’t worried about trying to keep them hot. Again, a win for Asian chicken wraps.
- Keep your ingredient prep to a minimum. Less fuss, more party, and a serious Asian chicken wrap plus point.
Although I love to cook, I must confess that one part of the meal prep process I dread is chopping. A handful of veggies is fine, but recipes that require a solid 20 minutes of cubing and dicing exasperate me, particularly on weeknights when I’m starving and rushing to finish cooking dinner before I inhale an entire bag of Tostitos.
Thanks to shortcut ingredients like prepared broccoli slaw and shelled edamame, these Asian chicken wraps with Thai peanut sauce require very little ingredient prep. The diced chicken sautés in fewer than five minutes and make the wraps hearty and filling.
The final star of our dish is the Thai peanut sauce itself. A sweet and tangy blend of creamy peanut butter, soy sauce, honey, and a hit of ginger and Sriracha, this bright, zippy peanut sauce makes the wraps absolutely addictive. It also happens to taste excellent licked directly off the back of a spoon, not that I would know anything about that.
Make Ahead and Storage Tips
- To Make Ahead. Filling can be prepared up to 1 day in advance. Assembled wraps can be made up to 4 hours in advance and stored in the refrigerator (or your lunch box) until ready to serve.
- To Store. Place wraps in an airtight storage container in the refrigerator for up to 3 days.
More Handheld Sandwich Recipes
- Chickpea Salad Sandwich
- Vegetarian Lettuce Wraps
- Slow Cooker Chicken Shawarma
- Cheesy Ham and Pineapple Sandwich
Whether it’s with a gaggle of your gal pals, your immediate family, or your loyal pup, I hope you find time to gather and savor the sweet summer moments that remain with those you love. Wishing you an Asian chicken wrap for one hand, a cold brew for another, and a brilliant sunset to light the evening sky.
Asian Chicken Wraps with Thai Peanut Sauce
For the Sauce:
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon Sriracha or similar spicy chili sauce
- 1 tablespoon minced fresh ginger
- 1 tablespoon fresh lime juice
For the Chicken Wraps:
- 1 pound boneless, skinless chicken breasts about 2 medium breasts
- 1 tablespoon canola oil or grapeseed oil, divided
- 2 cups broccoli slaw
- 1 cup shelled edamame thawed if frozen
- 1/2 cup shredded carrots
- 1/2 cup finely chopped green onions
- 1/4 cup dry roasted salted peanuts chopped
- Chopped fresh cilantro
- 4 whole wheat tortillas
- In a small bowl, stir together all of the sauce ingredients: peanut butter, soy sauce, honey, Sriracha, ginger, and lime. Set aside.
- Cut the chicken into bite-sized pieces. Heat half of the oil in a large, non-stick skillet over medium high. Once the oil is shimmering, add the chicken (be careful as the oil may splatter), and sauté the chicken until fully cooked, about 2-3 minutes per side. Transfer to a bowl and blot away any excess oil. To the bowl, add 1/4 cup of the peanut sauce, then toss to coat the chicken. Reserve the rest of the sauce for serving.
- To the same skillet in which you cooked the chicken, add the remaining oil and let warm for 30 seconds. Add the broccoli slaw, edamame, carrots, and half of the green onions and sauté until crisp-tender, about 2 minutes. Remove from heat.
- To assemble wraps, spread a spoonful of the reserved sauce on each tortilla. Top with the chicken, vegetables, chopped peanuts, remaining green onions, and fresh cilantro. Wrap and enjoy warm or at room temperature.
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