Crunchy Rainbow Thai-Inspired Peanut Chicken Wraps

Why You’ll Love This Recipe

I love this recipe because it’s colorful, crunchy, and loaded with flavor. The veggies add a satisfying freshness, the chicken brings in protein, and the peanut dressing is rich, nutty, and just a little spicy. It’s a great no-cook or make-ahead meal that keeps me full and energized without weighing me down.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

For The Dressing:

• Creamy natural peanut butter

• Coconut aminos or gluten-free soy sauce

• Rice wine vinegar

• Freshly grated ginger

• Honey (optional)

• Warm water (to thin)

• Red pepper flakes or hot sauce (optional for heat)

For The Wraps:

• Large spinach tortillas (burrito size)

• Carrots, shredded

• Red bell pepper, julienned

• Shredded red cabbage

• Baby spinach

• Fresh cilantro, diced

• Green onion, diced

• Roasted peanuts, chopped

• Grilled or baked chicken breast, sliced or diced

Directions

1. Make The Peanut Dressing
In a small bowl, I whisk together the peanut butter, soy sauce or coconut aminos, rice wine vinegar, grated ginger, and honey. I gradually add warm water, one tablespoon at a time, until it reaches a smooth, pourable consistency. When I want a little kick, I stir in some red pepper flakes or hot sauce. Then I set it aside.

2. Fill The Wraps
I lay out the spinach tortillas and evenly divide the shredded carrots, bell pepper, cabbage, spinach, cilantro, green onion, chopped peanuts, and cooked chicken.

3. Drizzle And Roll
I drizzle about half the peanut dressing onto the fillings in each wrap. Then I fold in the sides and roll everything tightly from the bottom up. If I need to, I use a toothpick to hold it all together.

4. Serve Or Store
I slice the wraps in half and serve them with the extra dressing on the side for dipping. If I’m not eating them right away, I wrap them in plastic wrap and store them in the fridge.

Servings And Timing

This recipe makes 4 servings (each person gets half a wrap).

• Prep Time: 15 minutes

• Cook Time: 0 minutes (if using pre-cooked chicken)

• Total Time: 15 minutes

Variations

• I make it vegetarian by swapping the chicken for tofu, chickpeas, or tempeh.

• I skip the wrap and serve everything over a bed of spinach or rice for a deconstructed bowl.

• I add sliced cucumber or avocado for extra creaminess and crunch.

• I use smaller tortillas and make 4 wraps instead of 2 burrito-style wraps.

• I make it vegan by skipping the honey or using maple syrup instead.

Storage/Reheating

I wrap each burrito tightly in plastic wrap or store in an airtight container. They keep well in the fridge for up to 3–4 days.

These wraps are best eaten cold or at room temperature, so I don’t reheat them. The vegetables stay crisp and the flavors stay vibrant when served chilled.

FAQs

Can I Make These Wraps Ahead Of Time?

Yes, I often prep these wraps the night before and store them wrapped in plastic or in a container. They hold up well and are great for grab-and-go lunches.

Can I Use A Different Protein?

Absolutely. I’ve used shrimp, tofu, chickpeas, or leftover rotisserie chicken. It’s a flexible recipe.

What Tortilla Works Best?

I like using spinach or whole wheat tortillas that are large and pliable for easy wrapping. Gluten-free wraps work too, but I warm them slightly first to make rolling easier.

How Do I Keep The Wrap From Getting Soggy?

I keep the peanut dressing thick and only drizzle a little inside. I serve extra dressing on the side to avoid soggy wraps.

Can I Make This Wrap Spicy?

Definitely. I add hot sauce, red pepper flakes, or a little sriracha to the peanut dressing if I want more heat.

Conclusion

These Crunchy Rainbow Thai-Inspired Peanut Chicken Wraps are everything I want in a quick lunch—bright, flavorful, filling, and so easy to make. With just 15 minutes of prep, I get a meal that’s packed with texture and color, plus a creamy peanut dressing that ties it all together. They’re a favorite in my kitchen, and once I make them, they always find their way back onto the menu.

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