Thai Peanut Chicken Wrap
15 min
35 min



1/3 cup creamy peanut butter

1/3 cup honey

1/4 cup soy sauce

1/4 cup water

1 tablespoon lime juice


1 Half Stick (1/4 cup) Land O Lakes® Butter with Olive Oil & Sea Salt

1 (10-ounce) package broccoli slaw

1 cup shredded carrots

1 teaspoon finely chopped fresh garlic

1 (14-ounce) package boneless skinless chicken breast tenders

4 10-inch flour tortillas, warmed

1/4 cup dry roasted peanuts

2 tablespoons chopped fresh cilantro

How to make

  1. STEP 1

    Combine all sauce ingredients in small saucepan; mix well. Cook, stirring occasionally, over medium-low heat 7-10 minutes or until smooth and heated through.

  2. STEP 2

    Melt 2 tablespoons butter in 10-inch skillet over medium-high heat until sizzling; add broccoli slaw and carrots. Cook, stirring frequently, 6-8 minutes or until vegetables are crisply tender. Remove from pan; set aside.

  3. STEP 3

    Melt remaining 2 tablespoons butter in same skillet until sizzling; add garlic. Cook 30 seconds. Add chicken tenders; continue cooking, stirring occasionally, 8-10 minutes or until chicken is golden brown and no longer pink. Add 1/2 cup peanut sauce to chicken; stir to coat.

  4. STEP 4

    Assemble wraps by placing 1/2 cup vegetable mixture onto each tortilla; top with 1/4 chicken mixture. Sprinkle each with peanuts and cilantro. Fold up 2 opposite sides of tortilla over filling; roll up tortilla. Cut each wrap in half. Serve with remaining peanut sauce.


30Fat (mg)
75Cholesterol (mg)
2060Sodium (mg)
73Carbohydrates (g)
7Dietary Fiber
38Protein (g)


Explore reviews from
our online community

  October 24, 2016

Simple and delicious! I've already made it twice, and I'll be making it again.

— says Mary
  February 04, 2015

This is a go to recipe for a quick dinner. We always use crunchy peanut butter and omit the peanutes. Great recipe!!

— says Nikki
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