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Quick & Flavorful Thai Peanut Chicken Wraps

Close-up of a thai peanut chicken wrap cut in half, showing shredded chicken, slaw, and peanut sauce.
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Make these Thai Peanut Chicken Wraps for a satisfying, high-protein lunch or an easy weeknight dinner. You get tender chicken, crisp vegetables, and a creamy, bold peanut sauce ready fast.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded or diced
  • 1 cup shredded cabbage or coleslaw mix
  • 1/2 cup shredded carrots
  • 1/4 cup chopped fresh cilantro
  • 4 large flour tortillas or whole wheat wraps
  • For the Creamy Peanut Sauce:
  • 1/2 cup creamy peanut butter
  • 1/4 cup low-sodium soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon fresh lime juice
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/4 cup hot water (or more, for thinning)
  • 1 teaspoon sriracha or chili garlic sauce (optional)

Instructions

  1. Prepare the Peanut Sauce: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, lime juice, ginger, garlic, and sriracha (if using). Slowly whisk in the hot water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency. Set aside.
  2. Cook the Chicken (if not already cooked): Season your chicken with salt and pepper. Cook in a skillet over medium-high heat until done, about 6-8 minutes per side. Once cooked, dice or shred the chicken.
  3. Warm the Chicken: Toss the cooked chicken pieces with about half of the prepared peanut sauce until fully coated. Heat gently in the skillet for 1-2 minutes to warm through.
  4. Assemble the Wraps: Lay out your tortillas. Place a portion of the sauced chicken down the center of each wrap. Top the chicken with shredded cabbage/slaw and carrots.
  5. Finish and Serve: Drizzle the remaining peanut sauce over the fillings. Sprinkle with fresh cilantro. Fold the sides of the tortilla in slightly, then roll tightly from the bottom up to create your wrap. Slice in half if desired and serve immediately.

Notes

  • For meal prep lunches, store the chicken mixture, vegetables, and sauce separately. Assemble just before eating to keep the vegetables crisp.
  • If you want a thinner sauce for drizzling, add more hot water to the peanut sauce mixture until you reach your preferred consistency.
  • You can substitute pre-shredded rotisserie chicken to make this a 15 minute chicken recipe.

Nutrition

Find it online: https://kitchenuser.net/thai-peanut-chicken-wrap-recipe/