Name: Thai Peanut Chicken Wraps Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
Ingredients: 2 cups cooked chicken breast, shredded or sliced; 1/2 cup creamy peanut butter; 2 tablespoons soy sauce; 1 tablespoon honey; 1 tablespoon lime juice (or rice vinegar); 1 teaspoon sesame oil; 1/2 teaspoon garlic powder; 1/2 teaspoon ground ginger; 1–2 tablespoons water (to thin the sauce); 1 cup shredded carrots; 1 cup shredded red cabbage; 1 red bell pepper, thinly sliced; 2 green onions, chopped; 4–6 large flour tortillas or wraps; Crushed peanuts; Chopped cilantro; Lime wedges

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Introduction

Thai Peanut Chicken Wraps are a flavorful and satisfying meal perfect for lunch or a quick dinner. Combining tender chicken with a rich peanut sauce and fresh vegetables, these wraps offer a delightful mix of textures and tastes.

The image shows two wraps cut in half and stacked on a white plate with a white marbled surface underneath. The wraps are light brown and soft, with visible small darker spots from cooking. Inside, there are at least three layers: large white chicken pieces covered with an orange sauce as the top layer, beneath which are small green edamame beans, thin brownish rice noodles mixed with tiny orange carrot strips and green herbs. There are some crushed peanuts and green cilantro leaves garnished on the plate around the wraps. In the blurred background is another white bowl with additional wraps. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken breast, shredded or sliced
1/2 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon lime juice (or rice vinegar)
1 teaspoon sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1–2 tablespoons water (to thin the sauce)
1 cup shredded carrots
1 cup shredded red cabbage
1 red bell pepper, thinly sliced
2 green onions, chopped
4–6 large flour tortillas or wraps
Optional: crushed peanuts, chopped cilantro, lime wedges for garnish

Instructions

Step 1: In a mixing bowl, whisk together peanut butter, soy sauce, honey, lime juice, sesame oil, garlic powder, and ground ginger. Gradually add 1–2 tablespoons of water to thin the sauce until it reaches a smooth, pourable consistency.
Step 2: Shred or slice the cooked chicken breast and place it in a large bowl. Add 3–4 tablespoons of the peanut sauce and toss well to coat all pieces evenly. Reserve the remaining sauce for garnish.
Step 3: Rinse and shred the carrots and cabbage. Thinly slice the red bell pepper and chop the green onions. If using, roughly chop the cilantro.
Step 4: Warm the tortillas by heating them for 10–15 seconds in the microwave or in a dry skillet over low heat to soften and make rolling easier.
Step 5: Lay a tortilla flat on a clean surface. Place a portion of the peanut-coated chicken in the center. Top with carrots, cabbage, bell pepper, and green onions. Drizzle with additional peanut sauce as desired and add crushed peanuts and cilantro for garnish.
Step 6: Fold in the sides of the tortilla, then roll it tightly from the bottom. Slice the wrap in half and serve immediately, or wrap tightly in foil for later.

Tips & Variations

Use grilled or rotisserie chicken for convenience and extra flavor.
Add a splash of sriracha or chili flakes to the peanut sauce for a spicy kick.
Swap flour tortillas for whole wheat or gluten-free wraps to suit dietary preferences.
Include fresh herbs like basil or mint for additional brightness.

Storage

Store any leftover wraps in an airtight container in the refrigerator for up to 2 days. To keep the wraps from becoming soggy, wrap them tightly in foil or plastic wrap. Reheat gently in a warm skillet or microwave before serving, or enjoy cold for a refreshing meal.

How to Serve

This image shows four wrap halves standing upright on a white plate with a white marbled surface underneath. Each wrap has a soft, light beige tortilla exterior, filled with three main visible layers: the bottom layer of light brown cooked chicken pieces, the middle layer of finely shredded purple cabbage and orange carrot strips mixed with green herbs, and the top layer of crunchy chopped peanuts. Next to the wraps, there is a small white round bowl filled with a smooth, creamy light brown sauce, and beside it are two lime wedges with a fresh green color. The background includes a blurred white and gray striped cloth and silver forks. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the peanut sauce ahead of time?

Yes, the peanut sauce can be prepared up to 3 days in advance and stored in the refrigerator. Stir well before using, adding a bit of water if it has thickened.

What can I substitute for peanut butter if I have a nut allergy?

You can use sunflower seed butter or tahini as a nut-free alternative to peanut butter, though the flavor will be slightly different. Adjust the seasoning to taste.