Name: Thai Peanut Chicken Wraps
Prep time: 15 min
Cook time: PT-487272H43M30S
Total time: PT-487272H43M30S
Cuisine: Thai‑inspired fusion
Ingredients: ½ cup peanut butter; ¼ cup low‑sodium soy sauce or tamari; 2 Tbsp brown sugar or honey; 2 Tbsp rice vinegar; ½ Tbsp minced garlic; ½ Tbsp minced ginger; 1 tsp sriracha (optional); 1–2 Tbsp water to thin sauce; 2 cups cooked shredded chicken; 3 cups coleslaw mix; 2 cups shredded carrots; 2 oz cooked thin rice noodles (about); ½ cup roasted peanuts, chopped; ¼ cup fresh cilantro, chopped; 6 large wraps or lettuce leaves/tortillas

These Thai Peanut Chicken Wraps are packed with flavor and texture. Juicy grilled chicken, crunchy vegetables, and a creamy, slightly spicy peanut sauce come together in a soft tortilla for a satisfying meal that feels fresh and filling. Whether I need a quick lunch or a light dinner, this wrap always hits the spot. Thai Peanut Chicken Wraps

Why You’ll Love This Recipe

I love how easy it is to make these wraps with simple ingredients and minimal prep time. The creamy peanut sauce gives them a rich, Thai-inspired flavor, while the fresh veggies add a refreshing crunch. These wraps are also highly customizable, making them perfect for picky eaters or creative substitutions. Best of all, they’re portable, making them a great option for meal prep or eating on the go.

Ingredients

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

Cooked chicken breast (grilled or rotisserie), sliced or shredded
Peanut butter (creamy or crunchy)
Soy sauce
Rice vinegar or lime juice
Honey or brown sugar
Garlic, minced
Fresh ginger, grated
Sriracha or chili flakes (optional for heat)
Water (to thin the sauce if needed)
Shredded carrots
Red bell pepper, thinly sliced
Cucumber, julienned or thinly sliced
Shredded purple cabbage
Fresh cilantro or green onions, chopped
Flour tortillas or wraps

Directions

In a bowl, I whisk together the peanut butter, soy sauce, rice vinegar (or lime juice), honey, garlic, ginger, and sriracha. I add water a tablespoon at a time to reach my desired sauce consistency.
I warm the tortillas slightly so they’re pliable.
I spread a generous amount of the peanut sauce over each tortilla.
I layer the sliced chicken, carrots, bell pepper, cucumber, cabbage, and herbs in the center.
I drizzle a bit more sauce on top, then fold in the sides and roll tightly.
I slice each wrap in half and serve immediately, or wrap them in foil for later.

Servings and timing

This recipe makes 4 wraps.
Prep time: 15 minutes
Cook time (if cooking chicken): 10–15 minutes
Total time: 25–30 minutes

Variations

I swap out chicken for grilled shrimp, tofu, or tempeh for a vegetarian twist.
I use almond or cashew butter instead of peanut butter when I want a different flavor.
I like to add crushed peanuts or crispy wonton strips for extra crunch.
Sometimes I mix in chopped mango or pineapple to give the wrap a tropical kick.
For a low-carb option, I use lettuce leaves or low-carb tortillas instead of regular wraps.

storage/reheating

I store leftover ingredients separately to keep everything fresh. The peanut sauce keeps well in the fridge for up to 5 days. If I need to store assembled wraps, I wrap them tightly in plastic wrap or foil and refrigerate for up to 2 days. I avoid reheating these wraps, as they’re best served cold or at room temperature to maintain texture and flavor.

FAQs

How spicy is the peanut sauce?

The heat level is totally adjustable. I usually start with just a little sriracha and add more if I want extra spice. It’s easy to make it mild or bold, depending on what I’m in the mood for.

Can I make these wraps ahead of time?

Yes, I often make them in the morning and keep them chilled until lunch. For best results, I store the sauce and fillings separately and assemble just before eating to prevent sogginess.

What type of chicken works best?

I usually use grilled or rotisserie chicken for convenience, but baked or pan-seared chicken breast works well too. As long as it’s cooked and well-seasoned, it’ll be delicious.

Can I use a different kind of wrap?

Absolutely. I switch between flour tortillas, spinach wraps, or even large lettuce leaves if I want something lighter. Any wrap that holds the filling will do.

Is this recipe gluten-free?

It can be! I make it gluten-free by using gluten-free soy sauce (or tamari) and gluten-free wraps. I double-check all labels just to be safe.

Conclusion

These Thai Peanut Chicken Wraps are a quick, tasty, and versatile meal I turn to again and again. The mix of bold flavors, crisp veggies, and creamy sauce makes every bite exciting. Whether I’m packing lunch or enjoying a light dinner, these wraps never disappoint.