Name: Thai Peanut Chicken Wraps Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1/4 cup peanut butter; 1/4 cup low-sodium soy sauce; 2 Tbsp brown sugar or honey; 2 Tbsp rice wine vinegar; 1/2 Tbsp minced garlic; 1/2 Tbsp minced ginger; 1 tsp sriracha sauce; 1-2 Tbsp water (optional); 2 chicken breasts, cooked and chopped; 3 cups coleslaw mix; 1/2 cup grated carrot (optional); 1/4 cup chopped cilantro; 1/4 cup roasted, salted peanuts; 4-6 tortillas

Introduction

Thai Peanut Chicken Wraps bring vibrant flavors and satisfying textures together in an easy handheld meal. With a creamy peanut dressing and fresh veggies, these wraps are perfect for a quick lunch or light dinner.

A close-up view of a wrap cut in half and stacked on top of each other on a wooden board, with the wrap showing five layers: the outer light beige tortilla wrap, a layer of green leafy lettuce, colorful layers of shredded purple cabbage and diced orange carrots, chunks of cooked white chicken, and a creamy light brown sauce mixed with small yellow corn pieces and green cucumber bits. In the background, blurred glass jars filled with yellow mango, green cucumbers, and red tomatoes sit on a white marbled surface, along with a white bowl of creamy peanut sauce topped with peanuts. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup peanut butter
1/4 cup low-sodium soy sauce
2 Tbsp brown sugar or honey
2 Tbsp rice wine vinegar
1/2 Tbsp minced garlic
1/2 Tbsp minced ginger
1 tsp sriracha sauce
1-2 Tbsp water (optional)
2 chicken breasts, cooked and chopped
3 cups coleslaw mix
1/2 cup grated carrot (optional)
1/4 cup chopped cilantro
1/4 cup roasted, salted peanuts
4-6 tortillas

Instructions

Step 1: Prepare the dressing by whisking together peanut butter, soy sauce, brown sugar or honey, rice wine vinegar, minced garlic, minced ginger, and sriracha sauce in a small bowl. Add 1 to 2 tablespoons of water as needed to thin the dressing to your desired consistency.
Step 2: In a large bowl, combine the cooked and chopped chicken, coleslaw mix, grated carrot, chopped cilantro, and roasted peanuts. Drizzle the dressing over the mixture and toss well to coat evenly. Let the filling sit for a few minutes to allow flavors to meld.
Step 3: Warm the tortillas by heating them in the microwave for about 30 seconds until soft and pliable.
Step 4: Divide the filling evenly among the warmed tortillas, wrap them tightly, and serve immediately for best taste and texture.

Tips & Variations

For a vegetarian option, substitute cooked chicken with tofu or chickpeas.
Add sliced cucumbers or bell peppers for extra crunch and freshness.
Adjust sriracha according to your preferred spice level or omit for a milder flavor.
Use whole wheat or spinach tortillas for added nutrients.

Storage

Store any leftover filling in an airtight container in the refrigerator for up to 2 days. Keep tortillas separate to prevent sogginess. When ready to eat, warm the tortillas and reassemble the wraps. The dressing may thicken after refrigeration; stir in a little water to loosen if needed.

How to Serve

Two halves of a wrap are stacked on a white marbled surface, showing the inside layers clearly. The wrap has a light brown, grilled tortilla as the outermost layer. Inside, there is a creamy light brown sauce spread around chunks of cooked chicken meat. Surrounding the chicken and sauce are layers of fresh green spinach leaves, bright orange carrot sticks, red bell pepper pieces, crisp green cucumber chunks, pale green lettuce, and some purple cabbage shreds. The textures range from creamy and soft in the sauce and chicken to crunchy and fresh in the vegetables. A blurred small glass bowl of orange sauce is visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the wraps ahead of time?

It’s best to prepare the filling ahead but assemble the wraps right before serving to keep the tortillas from becoming soggy.

What type of peanut butter works best?

Use smooth peanut butter for a creamy dressing. Natural peanut butter can work but may require extra whisking to blend well with other ingredients.

Thai Peanut Chicken Wraps Recipe

Print Recipe

★★★★★

4.6 from 73 reviews

Delight in these flavorful Thai Peanut Chicken Wraps, combining tender chicken, crunchy coleslaw, and a creamy peanut dressing for a quick, vibrant meal perfect for lunch or dinner.

Author: Tara
Prep Time: 10 minutes
Cook Time: 15 minutes (to cook chicken if starting from raw)
Total Time: 25 minutes
Yield: 4–6 wraps 1x
Category: Lunch
Method: No-Cook
Cuisine: Thai

Ingredients

Scale

Dressing

1/4 cup peanut butter
1/4 cup low-sodium soy sauce
2 Tbsp brown sugar or honey
2 Tbsp rice wine vinegar
1/2 Tbsp minced garlic
1/2 Tbsp minced ginger
1 tsp sriracha sauce
1–2 Tbsp water (optional)

Wraps

2 chicken breasts, cooked and chopped
3 cups coleslaw mix
1/2 cup grated carrot (optional)
1/4 cup chopped cilantro
1/4 cup roasted, salted peanuts
4–6 tortillas

Instructions

Prepare Dressing: Whisk together peanut butter, low-sodium soy sauce, brown sugar or honey, rice wine vinegar, minced garlic, minced ginger, and sriracha sauce in a small bowl or liquid measuring cup. If the dressing is too thick, optionally thin it with 1-2 tablespoons of water until desired consistency is reached.
Combine Wrap Filling: In a large bowl, combine the cooked and chopped chicken breasts, coleslaw mix, grated carrot, chopped cilantro, and roasted salted peanuts. Drizzle the prepared peanut dressing over the mixture and toss thoroughly to coat all ingredients evenly. Allow the mixture to sit for a few minutes to let the flavors meld.
Warm Tortillas: Place the tortillas on a microwave-safe plate and heat them in the microwave for about 30 seconds. This softens the tortillas, making them easier to roll without cracking.
Assemble Wraps: Evenly distribute the dressed chicken and vegetable mixture onto the warmed tortillas. Roll each tortilla tightly to form a wrap and serve immediately for best texture and flavor.