Name: Thai-Inspired Chicken Wraps with Creamy Peanut Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Thai‑inspired
Ingredients: 1/4 cup peanut butter; 1/4 cup low‑sodium soy sauce; 2 Tbsp brown sugar or honey; 2 Tbsp rice wine vinegar; 1/2 Tbsp minced garlic; 1/2 Tbsp minced ginger; 1 tsp sriracha sauce; 1–2 Tbsp water (optional); 2 cooked chicken breasts, chopped; 3 cups coleslaw mix; 1/2 cup grated carrot (optional); 1/4 cup chopped cilantro; 1/4 cup roasted, salted peanuts; 4–6 tortillas

These Thai-inspired chicken wraps come together in just 15 minutes and are bursting with flavor and texture. With a crunchy slaw, tender chicken, and a rich homemade peanut sauce, they’re a quick and satisfying option for lunch or dinner. Everything wraps up in a soft tortilla, making it a no-fuss, grab-and-go favorite I keep coming back to. Thai-Inspired Chicken Wraps with Creamy Peanut Sauce

Why You’ll Love This Recipe

I love this recipe because it’s packed with flavor while still being incredibly easy to throw together. The peanut sauce is creamy, savory, slightly sweet, and has a mild heat that ties everything together. It’s great for weeknight dinners, meal prep, or even entertaining guests with minimal effort. Plus, it’s endlessly flexible—I can adjust the veggies or spice level to suit my mood.

ingredients

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

1/4 cup peanut butter
1/4 cup low-sodium soy sauce
2 Tbsp brown sugar or honey
2 Tbsp rice wine vinegar
1/2 Tbsp minced garlic
1/2 Tbsp minced ginger
1 tsp sriracha sauce
1–2 Tbsp water (optional)
2 cooked chicken breasts, chopped
3 cups coleslaw mix
1/2 cup grated carrot (optional)
1/4 cup chopped cilantro
1/4 cup roasted, salted peanuts
4–6 tortillas

directions

I start by whisking together the peanut butter, soy sauce, brown sugar or honey, rice wine vinegar, garlic, ginger, and sriracha in a small bowl. If the sauce is too thick, I add a bit of water to thin it out.
In a large bowl, I combine the chopped chicken, coleslaw mix, grated carrot, cilantro, and peanuts. Then I pour the dressing over and toss everything together until it’s evenly coated. I let it sit for a few minutes so the flavors meld.
While the mixture sits, I heat the tortillas in the microwave wrapped in a damp paper towel for 30 seconds, or I warm them in a skillet to make them pliable.
I divide the filling evenly among the tortillas, wrap them up tightly, and serve right away.

Servings and timing

This recipe yields 4 to 6 wraps, depending on how generously I fill them and what size tortillas I use. Prep time is 10 minutes, cook time is about 5 minutes, and the total time is just 15 minutes—perfect for a busy night.

Variations

Sometimes I like to switch it up by using shredded rotisserie chicken for convenience, or I swap in tofu for a vegetarian option. If I want a spicier kick, I increase the sriracha. I also sometimes add sliced bell peppers, cucumbers, or green onions for extra crunch and color. For a low-carb version, I use lettuce leaves instead of tortillas.

storage/reheating

When making ahead, I store the filling and tortillas separately in the fridge for up to 3 days. If I’ve already assembled the wraps, I keep them wrapped tightly and eat within 2 days—though the sauce may thicken when chilled. To reheat, I microwave the wrap for 20–30 seconds or enjoy it cold if I’m in a rush.

FAQs

How can I make the peanut sauce smoother?

If my peanut butter is thick, I microwave it for a few seconds before mixing. I also add 1–2 tablespoons of water to reach the perfect creamy consistency.

Can I use a different protein?

Yes, I often use shredded rotisserie chicken, grilled shrimp, or even tofu. Any cooked protein works well with the peanut sauce.

Are these wraps spicy?

The sriracha adds mild heat, but it’s easy to adjust. I reduce or skip it for a milder version or add more for a spicier kick.

Can I prepare this recipe in advance?

Absolutely. I usually prep the filling and sauce ahead and store them separately. I assemble the wraps right before eating to keep everything fresh.

What kind of tortillas work best?

I prefer medium-sized flour tortillas for flexibility and ease of wrapping. Whole wheat or low-carb versions also work great.

Conclusion

These Thai-inspired chicken wraps have become one of my go-to meals for how fast, flavorful, and satisfying they are. The creamy peanut sauce ties everything together with a bold, delicious punch. Whether I’m making lunch for the week or whipping up dinner in a pinch, this recipe delivers every time.