Thai-Inspired Chicken Wraps | Instant Pot Recipe
These flavor-packed Instant Pot Thai Chicken Wraps are made with lean chicken breasts, dried spices, a touch of brown sugar, and creamy peanut sauce. An easy pressure cooker dinner!
Why You’ll Love This Recipe
This is one of our go-to dinners when we’re craving take-out but want to keep things simple at home. Tender chicken pieces are coated in a just-spicy-enough Thai-inspired peanut sauce with rice, all wrapped in a thin tortilla.
This easy recipe was one of the very first Instant Pot recipes we posted here at Pressure Cooking Today.
This is one of our favorite Instant Pot chicken recipes made with lean chicken breast, fluffy white rice, and peanut sauce. We love to serve it with fresh fruits and veggies.
Update: We’ve been making these Thai chicken wraps for dinner for years and years, so we’ve updated this post and the recipe with new tips and photos to help you make them perfectly at home!
INGREDIENTS YOU NEED
Here’s what you need for delicious Thai chicken wraps made in a pressure cooker:
- Chicken. We use boneless, skinless chicken breasts.
- Butter. Use unsalted butter to better control the seasoning.
- Sesame oil. This adds a nice nutty flavor to the chicken.
- Broth. Use low-sodium or homemade chicken broth/stock.
- Spices. We season the Thai-spiced chicken with chili powder, ginger and parsley.
- Brown sugar. A touch of sweetness is a hallmark of Thai cuisine.
- Rice. Use long-grain white rice so it cooks at the right time.
- Salsa. You can use any brand of salsa you like or make it yourself!
- Peanut butter. We prefer crunchy PB, but smooth will also work.
- Teriyaki sauce. You can use your favorite store-bought brand.
- Tortillas. You can use your favorite flour tortillas or wraps to serve the sandwiches.
How to Make Chicken Wraps in an Instant Pot
✅ This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
These slightly sweet, slightly spicy chicken wraps are easy to make in a pressure cooker. Start by seasoning the chicken breast pieces all over with salt and pepper. Heat the pot using the Sauté function with the butter and sesame oil. Add the chicken and cook for about 3 minutes, stirring a bit.
Next, add the broth and scrape up any browned bits on the bottom of the pot.
Add salt, pepper, and the dried spices, then stir in the rice. Gently pour the salsa on top of the rice and DO NOT STIR.
Lock the lid on the Instant Pot and cook on high pressure for 3 minutes. When the cooking time ends, let the pressure release for 5 minutes, then finish with a quick pressure release.
Remove the lid and stir in the peanut butter and teriyaki sauce.
Meanwhile, prepare the lettuce or warm the tortillas as directed on the package (we like the microwave). To assemble the wraps, fill each tortilla with about a half cup of the chicken and rice filling and roll it up.
Important Tips for Making Thai Chicken Wraps
- Sesame oil has a low smoke point compared to olive oil or vegetable oil, so make sure not to sauté the chicken with the heat on too hot. If your Instant Pot runs hot, you can use canola oil instead.
- Originally, we wanted to make this a dump-and-go meal, but the sauce didn’t work when we added the peanut butter and teriyaki sauce before pressure cooking. (If you’re wondering, it took forever to come to pressure and the bottom burned on.)
- It’s important not to stir the rice after you add the salsa, otherwise, you may get a burn notice during pressure cooking.
- We prefer serving these with thinner wraps or lettuce wraps, rather than tortillas, but you can use any kind or size of wrap you like.
Frequently Asked Questions about Instant Pot Chicken Wraps
We like to serve these sandwiches with fresh fruits and veggies (like sliced carrot sticks and apples). If you don’t mind a bit of a mess, you can add sour cream and salsa on the side. You could also add some extra crunch and freshness by lining your wraps with lettuce leaves.
Yes, store leftovers in an airtight container in the fridge for 4 to 5 days. Reheat the filling in the microwave or in the Instant Pot to serve.
This recipe also makes a great meal prep dish for lunch. Simply store the filing separately from the tortillas, and assemble the wraps at lunchtime.
Yes, you can use chicken thighs instead of breasts with no changes to the cooking instructions or time.
Yes, if you’d like to avoid peanuts, you can swap peanut butter with almond butter, tahini, or sunflower seed butter.
MORE Instant Pot Chicken Recipes
Here are some other easy weeknight chicken dinner recipes to make in a pressure cooker:
- Chicken Noodle Soup is ideal for a chilly night or if you’re feeling under the weather.
- Chicken Pot Pie has a rich, gravy-like filling that you can make in the pressure cooker, and a flaky crust that you can either air fry separately or bake on top.
- Chicken Enchilada Pasta has a flavor-packed sauce with a bit of a kick and a cheesy topping.
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Thai-Inspired Chicken Wraps
This Instant Pot recipe for Chicken Wraps is a bit sweet, a tiny bit spicy, and totally delicious, thanks to fluffy white rice cooked in a Thai-inspired peanut sauce, all wrapped in a flour tortilla (or large lettuce leaf for an easy weeknight dinner.
Ingredients
- 2 large boneless skinless chicken breasts (about 1 pound), cut into bite-size pieces (about 1-inch cubes)
- Salt and pepper, to taste (we use a generous amount)
- 1 tablespoon butter
- 1 tablespoon sesame oil*
- 3/4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon chili powder
- 1/2 teaspoon ground ginger
- 1 tablespoon dried parsley
- 2 tablespoons packed light brown sugar
- 1 cup long-grain white rice, rinsed and drained
- 1 cup salsa
- 1/3 cup crunchy peanut butter
- 2 tablespoons teriyaki sauce
- 8 flour tortillas, wraps, or butter lettuce
Instructions
- Season the chicken with salt and pepper to taste. Select Sauté to preheat the cooking pot on medium heat. When hot, melt the butter, then add the sesame oil and the chicken and saute for 3 minutes, stirring occasionally.
- Add the chicken broth and scrape the cooking pot to make sure no browned bits remain on the bottom of the pot. Add 1 teaspoon salt, 1/2 teaspoon pepper, chili powder, ground ginger, parsley, and brown sugar. Add the rice and stir until well combined, and the rice is covered by the liquid.
- Gently scoop the salsa on top and DO NOT STIR. Lock the lid in place. Select High Pressure and 3 minutes cook time. When the cook time ends, allow the pressure to release naturally for 5 minutes, then finish with a quick pressure release.
- Carefully remove the lid, then add the peanut butter and teriyaki sauce to the rice in the cooking pot. Stir gently until combined.
- Wash and dry the individual butter lettuce leaves OR heat the wrap tortillas as directed on the package. Spoon about 1/2 cup chicken filling in the middle of each tortilla and roll up burrito style. Serve immediately.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 384Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 30mgSodium: 1166mgCarbohydrates: 47gFiber: 4gSugar: 6gProtein: 19g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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Is the rice cooked first or does it cook in the Instapot? Would it matter if I didn’t use any salt? I have CHF and need to stay away from it.
Hi Patricia – the rice cooks while you’re steaming the cabbage rolls, no need to cook it ahead of time. You can omit the salt.
I would like to use brown Basmati rice rather than the white rice. Does this change the cooking time or anything?
Recipe looks wonderful. Question about the salsa. If one has a sensitivity to the peppers in salsa, is this ingredient necessary to the liquids? Can we skip? We’ve started using taco sauce as a sub for salsa as a topping, but not sure about subbing in a recipe. Could that work?
Thanks so much
Hi Kay – there should be enough liquid without the salsa. The taco sauce should work well as a sub for the flavor.
I don’t have an instapot. What do I need to change to use pressure cooker or stove top? Seems like I would need more broth or water for rice. Sounds like it would be delicious.
Hi Teri – I haven’t tried it on the stove top, but I’d try 1 3/4 cup of chicken broth and the cook time on the rice package, about 20 minutes until the rice is tender. Then continue with step 4.
This sounds tasty! I can’t get enough Thai spicy peanut sauce! 🙂
Agreed – peanut sauce is irresistible!