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Thai Peanut Chicken Wrap
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1/3 cup creamy peanut butter

1/3 cup honey

1/4 cup soy sauce

1/4 cup water

1 tablespoon lime juice


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.

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