Thai Peanut Chicken Wraps

Why You’ll Love This Recipe

These Thai Peanut Chicken Wraps are a perfect blend of creamy, crunchy, and savory. The peanut sauce adds richness and a touch of spice, while the fresh veggies keep every bite light and refreshing. They’re quick to assemble, beginner-friendly, and versatile enough to customize with your favorite add-ins. Plus, they store well for quick lunches during the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the 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)

For the 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

Directions

1. In a small bowl, whisk together peanut butter, soy sauce, brown sugar or honey, rice wine vinegar, garlic, ginger, and sriracha. If needed, thin with water until the desired consistency is reached.

2. In a large mixing bowl, combine chicken, coleslaw mix, grated carrot, cilantro, and peanuts. Drizzle with the prepared dressing and toss until evenly coated. Let the mixture sit for a few minutes to absorb the flavors.

3. Warm tortillas in the microwave for about 30 seconds to make them pliable.

4. Divide the filling evenly among the tortillas, wrap tightly, and serve immediately.

Servings and timing

Servings: 4–6 wraps
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes

Variations

• Swap chicken for shrimp or tofu for a pescatarian or vegetarian twist.

• Add sliced cucumbers or bell peppers for extra crunch.

• Use whole wheat or spinach tortillas for added nutrition.

• Replace sriracha with chili garlic sauce for a different heat profile.

• Add a squeeze of lime juice before serving for a bright, tangy finish.

Storage/Reheating

Wraps are best served fresh, but the filling can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Store the filling and tortillas separately to prevent sogginess. Reheat chicken filling gently in the microwave before assembling if desired, or enjoy it cold for a refreshing wrap.

FAQs

1. How spicy are these wraps?

They have a mild heat from the sriracha, but you can increase or decrease it to taste.

2. Can I make these wraps ahead of time?

Yes, but store the filling separately from the tortillas to keep them from getting soggy. Assemble just before serving.

3. What can I use instead of peanut butter?

Almond butter or sunflower seed butter work well for those with peanut allergies.

4. Can I use rotisserie chicken?

Absolutely. It’s a great time-saving option.

5. Are these wraps gluten-free?

They can be if you use gluten-free soy sauce and gluten-free tortillas.

6. Can I make the sauce creamier?

Yes, add a splash of coconut milk for a richer, creamier peanut sauce.

7. What other vegetables work well in these wraps?

Bell peppers, cucumber, lettuce, or bean sprouts are great additions.

8. Can I serve these warm?

Yes, you can heat the chicken mixture before wrapping, but the vegetables will lose some crunch.

9. Can I freeze the wraps?

Freezing is not recommended as the vegetables lose their texture after thawing.

10. How can I make this lower in carbs?

Use low-carb tortillas or wrap the filling in lettuce leaves instead.

Conclusion

Thai Peanut Chicken Wraps are a fast, flavorful, and customizable meal that’s perfect for busy days. The combination of tender chicken, fresh vegetables, and a creamy peanut sauce delivers satisfying flavor in every bite. Whether you make them for a quick dinner or a grab-and-go lunch, these wraps are sure to become a repeat favorite in your kitchen.

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