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Thai Peanut Chicken Wraps Recipe

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★★★★★

4.9 from 84 reviews

These Thai Peanut Chicken Wraps are a flavorful and easy-to-make meal featuring tender chicken coated in a creamy, tangy peanut sauce, combined with fresh crunchy vegetables and wrapped in soft flour tortillas. Perfect for a quick lunch or light dinner with a delightful blend of sweet, savory, and nutty flavors.

Ingredients

Scale

Chicken and Sauce

  • 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)

Vegetables and Wraps

  • 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 Garnishes

  • Crushed peanuts
  • Chopped cilantro
  • Lime wedges

Instructions

  1. Make the peanut sauce: In a mixing bowl, whisk together the peanut butter, soy sauce, honey, lime juice, sesame oil, garlic powder, and ground ginger until smooth. Gradually add 1–2 tablespoons of water, stirring to reach a creamy, pourable consistency.
  2. Prepare the chicken: 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 the chicken evenly. Set the remaining sauce aside for later use.
  3. Prep the vegetables: Rinse and shred the carrots and red cabbage. Thinly slice the red bell pepper and chop the green onions. If using, roughly chop the cilantro.
  4. Warm the tortillas (optional): Heat the tortillas for 10–15 seconds in the microwave or a dry skillet over low heat to soften them, making the wraps easier to roll.
  5. Assemble the wraps: Lay a tortilla flat on a clean surface and place a portion of the peanut-coated chicken in the center. Top with shredded carrots, cabbage, bell pepper slices, and chopped green onions. Drizzle additional peanut sauce on top if desired. Garnish with crushed peanuts and cilantro if using.
  6. Roll the wraps: Fold in the sides of the tortilla, then roll up tightly from the bottom. Slice in half and serve immediately, or wrap tightly in foil for later consumption.

Notes

  • Use cooked chicken breast from leftovers or rotisserie chicken to save time.
  • Adjust the thickness of the peanut sauce by adding more or less water as needed.
  • Warm tortillas gently to avoid tearing while rolling.
  • For a gluten-free option, substitute flour tortillas with gluten-free wraps.
  • Add a squeeze of fresh lime juice before serving for an extra tangy flavor boost.
  • Store leftover wraps wrapped tightly in the refrigerator and consume within 1-2 days for best freshness.

Keywords: Thai chicken wraps, peanut chicken, easy wraps, healthy lunch, Thai peanut sauce, chicken lunch wrap

Find it online: https://platedbyemma.com/thai-peanut-chicken-wraps-recipe/