Thai Peanut Chicken Wraps

Why You’ll Love This Recipe

I love how these wraps pack in bold Thai-inspired flavors while still being super easy to throw together. The creamy peanut sauce is rich and slightly spicy, pairing perfectly with juicy chicken and fresh, crisp vegetables. It’s also highly customizable — I can use leftovers, prep ahead, or make it vegetarian if I like. Plus, it’s a balanced, complete meal all in one wrap.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken breast (shredded or chopped)

• Flour tortillas or wraps

• Shredded carrots

• Red bell pepper (thinly sliced)

• Cucumber (julienned or thinly sliced)

• Purple cabbage (shredded)

• Fresh cilantro

• Chopped peanuts (optional, for garnish)

For the Thai peanut sauce:

• Peanut butter (creamy or crunchy)

• Soy sauce

• Lime juice

• Rice vinegar

• Honey or maple syrup

• Sesame oil

• Garlic (minced)

• Fresh ginger (grated)

• Sriracha or chili flakes (optional, for heat)

• Warm water (to thin the sauce to desired consistency)

directions

I start by whisking together all the ingredients for the Thai peanut sauce in a bowl until smooth. I adjust the consistency by adding a bit of warm water and taste to balance sweetness, saltiness, and spice.

Next, I lay out my tortillas and spread a generous layer of the peanut sauce over each one. I layer on the chicken, then top it with the veggies — carrots, bell pepper, cucumber, cabbage, and fresh cilantro.

I drizzle on a little more sauce if I like, then roll each tortilla up tightly into a wrap. Sometimes I slice them in half to serve, especially if I’m packing them for lunch.

Servings and timing

This recipe makes 4 wraps, enough to serve about 2 to 4 people depending on portion size. It takes around 20–25 minutes total — including prepping the vegetables, mixing the sauce, and assembling the wraps.

Variations

Sometimes I swap the chicken for grilled shrimp, tofu, or tempeh for a vegetarian or pescatarian option. I also like adding avocado slices or swapping tortillas for lettuce leaves to make it low-carb. If I’m short on time, I use store-bought rotisserie chicken to keep things easy.

storage/reheating

I store the peanut sauce separately and assemble the wraps fresh to keep them from getting soggy. If I need to prep ahead, I wrap them tightly in parchment or foil and store them in the fridge for up to 2 days. These wraps are best enjoyed cold or at room temperature — I don’t reheat them since the fresh veggies and sauce taste better chilled.

FAQs

Can I make the peanut sauce ahead of time?

Yes, I often make the sauce in advance and store it in the fridge for up to a week. It may thicken, so I stir in a bit of water before using.

What kind of chicken works best?

I usually use grilled or baked chicken breast, but leftover rotisserie chicken or even shredded thigh meat works just as well.

Can I make this recipe vegetarian or vegan?

Absolutely. I replace the chicken with tofu or tempeh and use maple syrup instead of honey in the sauce to keep it vegan.

Are the wraps spicy?

They can be, depending on how much Sriracha or chili I add. I usually control the heat to my taste, and they can easily be made mild for kids.

What’s a good side dish to serve with these wraps?

I like serving them with edamame, fresh fruit, or a light cucumber salad for a refreshing, balanced meal.

Conclusion

These Thai peanut chicken wraps are one of my favorite easy meals — full of crunch, flavor, and creamy richness. They come together fast, are great for meal prep, and make healthy eating feel anything but boring. Whether I pack them for lunch or serve them for dinner, they always hit the spot.

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