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Thai Peanut Chicken Wrap

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 wraps
Course: Dinner, Lunch
Cuisine: Thai-Inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

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 fresh ginger grated
  • 2-3 tbsp warm water to thin the sauce
  • 1-2 tsp sriracha optional, for heat
Wraps & Filling
  • 2 cups cooked shredded chicken
  • 4 large flour tortillas about 10-inch
  • 1 cup shredded red cabbage
  • 1 large carrot julienned
  • 1/2 cup cucumber thinly sliced
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup roasted peanuts chopped
  • 1 lime juiced

Equipment

  • Mixing bowl
  • Whisk
  • Skillet
  • Cutting Board
  • Chef's Knife

Method
 

  1. 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.
  2. 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.
  3. Prepare the vegetables by shredding the red cabbage, julienning the carrot, thinly slicing the cucumber, and chopping the cilantro and roasted peanuts.
  4. Warm each flour tortilla in a dry skillet over medium heat for 10–15 seconds per side, just until soft and pliable.
  5. 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.
  6. Top the vegetables with a generous portion of the peanut chicken mixture and sprinkle with chopped roasted peanuts for crunch.
  7. 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.
  8. 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.