If you love meals that strike the perfect balance between creamy, crunchy, savory, and fresh, this Thai Peanut Chicken Wrap is about to become your new go-to lunch. It’s inspired by classic Thai flavors peanut, lime, garlic, and a hint of heat yet simplified into a convenient wrap you can assemble in minutes. This recipe is ideal for meal prep, busy weekdays, or a wholesome take-and-go dinner that doesn’t feel rushed.
Table of Contents
Thai Peanut Chicken Wrap Recipe
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Servings:
4 wraps
Calories:
485 per wrap
Ingredients
For the Peanut Sauce
- 1/3 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 clove garlic, grated
- 1 tsp grated fresh ginger
- 2–3 tbsp warm water (to thin)
- 1–2 tsp sriracha (optional for heat)
For the Wraps
- 2 cups cooked shredded chicken
- 4 large flour tortillas (10-inch)
- 1 cup shredded red cabbage
- 1 large carrot, julienned
- 1/2 cup sliced cucumber
- 1/4 cup chopped cilantro
- 1/4 cup chopped roasted peanuts
- Juice of 1 lime
Instructions
- Make the peanut sauce: In a bowl, whisk peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and sriracha. Add warm water until the sauce is smooth and pourable.
- Toss the chicken: Combine shredded chicken with 1/3 cup of the peanut sauce. Add lime juice and mix until well coated.
- Warm the tortillas: Heat each tortilla in a dry skillet for 10–15 seconds to soften and prevent tearing.
- Assemble the wraps: Layer cabbage, carrots, cucumber, cilantro, and the prepared chicken in the center of each tortilla.
- Add texture: Sprinkle chopped peanuts over the filling.
- Fold and roll: Fold in the sides and roll tightly. Slice in half if desired.
- Serve: Drizzle with extra peanut sauce or serve on the side for dipping.
Substitutions & Dietary Swaps
Customize your Thai Peanut Chicken Wrap to suit your needs:
- Gluten-free: Use gluten-free tortillas and tamari instead of soy sauce.
- Low-carb: Swap tortillas for collard green leaves or low-carb wraps.
- Vegan: Substitute chicken with crispy tofu or chickpeas and use maple syrup instead of honey.
- Nut-free: Replace peanut butter with sunflower seed butter.
Chef’s Pro Tips
- Add 1–2 tbsp of coconut milk to make the peanut sauce extra silky.
- Use rotisserie chicken for the fastest prep time.
- Thinly slice veggies for even texture in every bite.
- Lightly toast the tortillas for extra flavor without compromising flexibility.
- Double the peanut sauce you’ll want extra for dipping!
Make Ahead, Storage & Reheating
- Make ahead: Store the filling and sauce separately for up to 3 days.
- Wrapped wraps: Prepared wraps keep for 24 hours when tightly wrapped in foil.
- Reheating: These are best served cold or room temperature no reheating needed.
- Freezing: Not recommended due to fresh vegetables and sauce texture.
Troubleshooting & Common Mistakes
- Wrap tearing: Warm tortillas first to prevent cracking.
- Too dry: Add an extra spoonful of peanut sauce before rolling.
- Too spicy: Reduce or omit the sriracha; add more honey.
- Filling falling out: Don’t overfill leave 1–2 inches of space at the edges.
Flavor Pairings & Serving Suggestions
Serve your Thai Peanut Chicken Wrap alongside:
Thai Peanut Chicken Wrap
This Thai Peanut Chicken Wrap is loaded with tender chicken, crunchy veggies, and a creamy peanut sauce for a bold, satisfying meal ready in about 20 minutes.
Ingredients
Equipment
Method
- In a mixing bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, grated garlic, grated ginger and sriracha (if using). Add warm water, 1 tablespoon at a time, until the peanut sauce is smooth and pourable.
- Place the shredded chicken in a separate bowl and add about 1/3 cup of the peanut sauce along with the lime juice. Toss until the chicken is evenly coated and set aside.
- Prepare the vegetables by shredding the red cabbage, julienning the carrot, thinly slicing the cucumber, and chopping the cilantro and roasted peanuts.
- Warm each flour tortilla in a dry skillet over medium heat for 10–15 seconds per side, just until soft and pliable.
- Assemble the wraps: place a warm tortilla on a flat surface. Add a layer of shredded red cabbage, carrot, cucumber and cilantro down the center.
- Top the vegetables with a generous portion of the peanut chicken mixture and sprinkle with chopped roasted peanuts for crunch.
- Fold in the sides of the tortilla, then roll it up tightly from the bottom to form a wrap. Repeat with the remaining tortillas and filling.
- Slice each Thai peanut chicken wrap in half if desired and serve immediately with the remaining peanut sauce on the side for dipping.
Notes
For extra creaminess, whisk a tablespoon of coconut milk into the peanut sauce. These Thai Peanut Chicken Wraps are perfect for meal prep—store the filling and sauce separately and assemble just before serving for the freshest texture.
FAQs
- Can I use grilled chicken instead of shredded? Yes, sliced grilled chicken works beautifully.
- Can I make the peanut sauce ahead? Absolutely! store it up to 5 days.
- Is this wrap spicy? Only if you add sriracha; otherwise it’s mild.
- Can I use crunchy peanut butter? Yes, it adds extra texture.
- Can I turn this into a salad? Definitely! skip the tortilla and toss everything in a bowl.
- What tortillas work best? Large flour tortillas roll the easiest and hold the filling well.
Conclusion
This Thai Peanut Chicken Wrap brings restaurant-level flavor to your kitchen with minimal effort. It’s vibrant, satisfying, and endlessly customizable. Try it for your next lunch prep, share it with friends, and explore even more fresh meals in our growing recipe collection. Happy cooking!