Stir-Fried Peanut Butter Chicken

Stir-fried peanut butter chicken wraps make the perfect quick meal when you want bold flavors without a complicated prep. These wraps pack creamy peanut sauce, juicy chicken, and crisp veggies all rolled into a hearty tortilla or wrap for a satisfying bite. When I first made this recipe on a weeknight, my family scraped their plates clean and immediately asked for seconds—it has since become our favorite last-minute dinner fix.

I love how the peanut sauce brings everything together with its rich savory taste and just a touch of tang. I have tweaked this sauce over time and now it is my most requested specialty for family lunches.

Gather Your Ingredients

• Chicken breasts: For lean protein and a tender base. I always pick boneless, skinless for fuss-free slicing.
• Soy sauce: For umami depth. Choose a low sodium version if preferred.
• Lime juice: Supplies acidity and a fresh zing. Always use freshly squeezed for the brightest flavor.
• Sesame oil: Gives aromatic richness. Opt for toasted sesame oil for the best nutty flavor.
• Garlic: Provides bold aroma and depth of taste. Freshly minced garlic is a must over jarred.
• Salt and pepper: Balances everything out. Taste before adding as soy sauce is already salty.
• Creamy peanut butter: Essential for the sauce. Try to use natural peanut butter without added sugars.
• Honey or maple syrup: Offers a touch of sweetness. Pure honey or real maple delivers the best result.
• Sriracha: Adds optional heat. If you love spice, give this a try or use chili flakes.
• Water: Adjusts sauce consistency. Start with less and add more until your sauce is smooth and pourable.
• Whole wheat or spinach tortillas: Serve as the hearty wrap base. Make sure they are soft and fresh to avoid breaking.
• Shredded carrots: Bring crunch and subtle sweetness. Go for pre-shredded bagged carrots to save prep time.
• Cucumber, julienned: Lends crisp, refreshing bite. I love using English cucumbers for thin, tender slices.
• Red cabbage, shredded: Gives vibrant color and earthy crunch. Choose heads that feel heavy and crisp when squeezed.
• Fresh cilantro: Chopped for bright herbiness. Rinse and dry well for the freshest flavor.

How to Make It

Marinate the Chicken:

Place chicken breasts in a bowl and cover with soy sauce, lime juice, sesame oil, minced garlic, salt, and pepper. Mix well so chicken is coated. Slide into the fridge to marinate for at least twenty minutes. This lets the chicken absorb flavor and become more tender.

Make the Peanut Sauce:

Combine peanut butter, soy sauce, lime juice, honey, and sriracha in a bowl. Stir with a whisk and slowly add water until the sauce becomes smooth but not watery. Taste and adjust sweetness or heat as you like. Set aside until ready to use.

Cook the Chicken:

Preheat a nonstick skillet or grill pan over medium heat. When hot, add the marinated chicken. Cook for roughly six to seven minutes on each side or until cooked through and juices run clear. Place on a cutting board and allow to rest so juices do not escape before slicing.

Slice and Prepare Fillings:

Once chicken has rested, cut into thin strips. Set out your tortillas, carrots, cucumber, red cabbage, and cilantro so assembly is easy and quick.

Assemble the Wraps:

Lay a tortilla flat on a clean surface. Place sliced chicken in the center, then layer on carrots, cucumber, cabbage, and cilantro. Drizzle plenty of peanut sauce over the fillings for flavor.

Roll and Slice Wraps:

Fold sides of the tortilla inward, then roll up from the bottom keeping everything tight. Slice wraps diagonally if you want a restaurant-style presentation. Serve with extra sauce for dipping.

My favorite part is always the first crunchy bite with that creamy peanut sauce drizzling down the side. It never fails to remind me of Thai street food markets and brings instant comfort to the table.

Flavor Boosters

Storage Tips: Wraps keep best if the sauce is stored separately and drizzled right before eating. This keeps the tortillas from getting soggy. If making ahead, tightly wrap in plastic and store up to two days in the fridge. Place a damp paper towel around wrapped tortillas before reheating to prevent drying. Ingredient Substitutions: If peanut allergies are an issue, swap peanut butter for almond or sunflower seed butter with equally creamy results. For a vegetarian option, use grilled tofu or tempeh paired with the same sauce and vegetables. Gluten free tortillas can replace regular ones and tamari stands in for soy sauce if needed.

Serving Suggestions

Pair these wraps with a light Thai mango salad or a bowl of steamed edamame for extra vegetable power. For a more filling meal, add a small bowl of miso soup or a side of coconut rice. They also make a fun party platter sliced into mini wraps with toothpicks.

Creative Twists

Cultural Context: Peanut sauce is a beloved staple in Southeast Asian cooking and its rich, savory taste is familiar in both Thai and Indonesian foods. I first fell in love with peanut-studded noodle dishes on a trip to Bangkok, and now the sauce reminds me of travel every time I whisk it up. Seasonal Adaptations: In summer, swap red cabbage for shredded lettuce and add thinly sliced bell peppers. In colder months, use roasted sweet potato or thinly sliced roasted squash as fillings for warmth and variety. These wraps adapt easily to whatever is freshest. Helpful Notes: Rolling the wraps tightly is key to avoiding messy spills. Try to slice the vegetables evenly for even bites. If you have leftover chicken, make a salad using the same veggies and sauce for a different quick meal. Success Stories: Friends have asked me for the recipe several times after sharing these wraps at picnics and family reunions. Kids especially love the creamy sauce and the fun of eating with their hands. One friend adapted the filling for lettuce wraps with great success. Freezer Meal Conversion: While fresh is best, these wraps can be prepped as a freezer meal. Assemble everything except for the fresh vegetables and freeze in airtight wrapping. Thaw in the refrigerator overnight and add fresh vegetables just before serving.

These wraps are always a comfort and crowd-pleaser at my table. If you love bold flavors and simple prep, this recipe is a must-try.

Common Questions About This Recipe

→ Can I use grilled chicken leftovers?

Absolutely! Pre-cooked chicken works well. Slice and toss with peanut sauce before adding to wraps.

→ What vegetables work well in the wraps?

Sliced bell peppers, avocado, and bean sprouts all add flavor and crunch. Mix and match your favorites.

→ Can these wraps be prepared ahead?

Yes, prep components in advance, but assemble just before serving to keep tortillas from getting soggy.

→ What can I substitute for peanut butter?

Try almond or sunflower seed butter for a delicious, nutty alternative in the sauce.

→ How long do wraps stay fresh?

Enjoy assembled wraps within 2 days, storing sauce separately to preserve texture and freshness.