Description
Make satisfyingly crunchy Thai chicken wraps using crispy chicken pieces and a simple peanut sauce. This recipe is quick for weeknight meals.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1 cup vegetable oil for frying (or use air fryer/oven method)
- 8 large lettuce cups or large flour tortillas
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped peanuts (for topping)
- Peanut Sauce: 1/2 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 2-4 tablespoons hot water (to thin)
Instructions
- Prepare the chicken: Cut chicken breasts into bite-sized strips. Mix flour, salt, pepper, and garlic powder in one shallow dish. Pour eggs into a second dish. Place panko breadcrumbs in a third dish.
- Dredge each chicken strip first in the flour mixture, then dip in the egg, and finally coat thoroughly in the panko breadcrumbs. Press the breadcrumbs on firmly for maximum crunch.
- Cook the chicken: Heat oil in a skillet over medium-high heat. Fry chicken in batches until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels. (Alternatively, air fry at 400F for 12-15 minutes, flipping halfway).
- Make the peanut sauce: Whisk together peanut butter, soy sauce, lime juice, honey, and ginger in a small bowl. Add hot water one tablespoon at a time until the sauce reaches a drizzling consistency.
- Assemble the wraps: Lay out your lettuce cups or tortillas. Place a portion of shredded cabbage and carrots down the center. Top with 3-4 pieces of crunchy chicken.
- Drizzle generously with the peanut sauce and sprinkle with fresh cilantro and chopped peanuts. Fold or roll the wrap tightly and serve immediately.
Notes
- For a healthier crunch, bake the breaded chicken at 425F for 18-20 minutes until crisp.
- You can prepare the chicken and the sauce up to one day ahead. Store separately in the refrigerator.
- Use rice paper wrappers instead of tortillas for a lighter, chewier wrap texture.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Lunch
- Method: Frying/Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 12
- Sodium: 650
- Fat: 22
- Saturated Fat: 4
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 32
- Cholesterol: 90