Thai Peanut Chicken Tortilla Wraps



  • Peanut Sauce:
  • 1 1/2 cups crunchy peanut butter
  • 3/4 cup Thai Kitchen Gluten Free Unsweetened Coconut Milk
  • 2 tablespoon soy sauce
  • 1 tablespoon Billy Bee honey
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon shrimp paste
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon peanut oil
  • 1 tablespoon slivered fresh ginger
  • 1 pound ground chicken
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped green onion
  • 1 1/2 teaspoons Thai Kitchen® Gluten Free Premium Fish Sauce
  • Salt and ground white pepper to taste
  • Flour tortillas


  • 1 FOR the Peanut Sauce, mix all ingredients in large bowl until well blended. Set aside. (Makes 2 cups.)
  • 2 HEAT oil in wok or large skillet on high heat. Add ginger; stir fry until fragrant. Add chicken; stir fry 4 minutes or until lightly browned. Stir in cilantro, green onion and fish sauce. Season to taste with salt and white pepper.
  • 3 SERVE chicken mixture in tortillas with Peanut Sauce.
  • 4 Thai Kitchen Tip: Serve leftover Peanut Sauce as a dipping sauce for Chicken Satay and other appetizers.

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(per Serving)

Nutrition information coming soon.

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