I first fell in love with these Thai Peanut Chicken Wraps during one of those chaotic weekdays when I needed something quick, flavorful, and satisfying—but not too heavy. As a baker, I’m often caught up in the whirl of flour and dough, but savory recipes like this one give me a creative escape. I remember whipping these up for a small lunch gathering with friends, and they were gone before I even sat down. That’s when I knew this recipe was a keeper.

The beauty of these wraps lies in their incredible flavor and texture. Creamy peanut sauce, tender chicken, crisp veggies, and soft tortillas all rolled up into a neat little package—it’s the perfect balance of sweet, salty, spicy, and tangy. They’re refreshing, crunchy, and bursting with bold Thai-inspired flavors. Whether I serve them cold or slightly warm, they’re always a hit.

You’ll love this recipe because it delivers a restaurant-style experience with minimal effort. The wraps are light enough for lunch but can easily be made into a full dinner. They travel well too, making them ideal for meal prep, packed lunches, or a picnic at the park.

Another reason I adore this dish is how versatile it is. You can use grilled chicken, rotisserie leftovers, or even shredded chicken breast. Want it vegetarian? Swap the chicken for tofu or chickpeas. Don’t like spicy? Tone down the heat in the peanut sauce. Prefer crunchier veggies? Add extra carrots or shredded cabbage. You can make it yours in so many different ways, and it still turns out delicious every time.

From a budget-friendly standpoint, this recipe checks all the boxes. Most of the ingredients are pantry staples or easily found in any grocery store. The peanut sauce is made with ingredients you likely already have—peanut butter, soy sauce, garlic, ginger, and a splash of lime juice. Even if you need to buy fresh produce, you’ll still end up with a satisfying, affordable meal that feeds several people.

Ingredients for the recipe:

2 cups cooked chicken breast, shredded or sliced (or use rotisserie chicken)
1/2 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon rice vinegar (or lime juice as an alternative)
1 teaspoon sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1–2 tablespoons water (to thin the sauce)
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: crushed peanuts, chopped cilantro, lime wedges for serving

How to Prepare This Recipe

Making Thai Peanut Chicken Wraps is one of those kitchen experiences I genuinely enjoy—minimal cooking, maximum flavor, and everything comes together in under 30 minutes. Whether you’re prepping lunch for the week or whipping up a quick dinner, this recipe always delivers satisfying results with very little fuss.

Step-by-Step Instructions for Preparation

Step 1: Prepare the Peanut Sauce
In a medium bowl, combine the creamy peanut butter, soy sauce, honey, rice vinegar (or lime juice), sesame oil, garlic powder, and ground ginger. Whisk until smooth. If the mixture is too thick, add 1 to 2 tablespoons of water, a little at a time, until it reaches a pourable consistency. The sauce should be creamy but not overly runny—just enough to coat the other ingredients.

Step 2: Prepare the Chicken
If you’re using pre-cooked chicken, shred or slice it into bite-sized pieces. I like using rotisserie chicken for convenience, but grilled or baked chicken breast also works wonderfully. Place the chicken in a large mixing bowl and spoon in a few tablespoons of the peanut sauce. Stir until the chicken is well coated. Reserve the rest of the sauce for drizzling or dipping later.

Step 3: Prep the Vegetables
Wash and thinly slice all the vegetables. I prefer using shredded carrots, red cabbage, and bell pepper for a vibrant crunch, but feel free to add extras like cucumber or lettuce. Chop the green onions and, if you’re using fresh cilantro, give it a quick rough chop.

Step 4: Warm the Wraps (Optional)
If you prefer a softer wrap, warm the tortillas briefly in a skillet or microwave. This step is optional, but it helps prevent tearing when rolling.

Step 5: Assemble the Wraps
Lay a tortilla flat on a clean surface. Start by placing a generous amount of the saucy chicken in the center. Layer on the carrots, cabbage, bell pepper, and green onions. Drizzle with more peanut sauce if desired. Sprinkle with crushed peanuts and cilantro if you’re using them.

Step 6: Roll the Wraps
Fold in the sides of the tortilla, then roll it tightly from the bottom up to form a wrap. Slice in half for easier serving. Repeat with the remaining tortillas and filling.

Quick and Easy

This dish is genuinely quick to make. The only real “cooking” required is mixing the peanut sauce and slicing a few vegetables. Most of the ingredients are store-bought or pre-cooked, so there’s no need for stovetop juggling or long prep times. In fact, the whole recipe comes together in under 30 minutes, making it a perfect solution for busy days.

Customizable

What I love most is how easily this recipe adapts to different dietary needs and preferences. Swap out the chicken for tofu or tempeh to keep it vegetarian. Use gluten-free tortillas for a gluten-free version. Adjust the spice level by adding sriracha or red pepper flakes—or leave them out entirely. Even the vegetables can be customized to suit your personal taste or what you already have on hand.

Popular with Many People

These wraps have been popular with everyone I’ve served them to—friends, family, even picky eaters. The flavors are bold yet balanced, the texture is satisfying, and the presentation is colorful and inviting. I’ve served these at casual lunches, meal prep sessions, and even light summer dinners, and they’ve never disappointed.

These Thai Peanut Chicken Wraps are more than just a convenient meal—they’re a vibrant, flavorful, and healthy option that fits beautifully into a modern home kitchen. When you’re looking for something quick, delicious, and just a bit different from the usual, this recipe checks every box.

Thai Peanut Chicken Wraps

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These Thai Peanut Chicken Wraps are quick, flavorful, and loaded with crunchy vegetables, tender chicken, and a creamy homemade peanut sauce. Perfect for lunch, dinner, or meal prep, they offer a satisfying, fresh bite every time.

Author: Lura Skye
Prep Time: 20
Cook Time: 5
Total Time: 25 minutes
Yield: 6 1x

Instructions

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. Add 1–2 tablespoons of water, a little at a time, to thin the sauce to a smooth, pourable consistency.
Prepare the chicken:
Shred or slice the cooked chicken breast. Place it in a large bowl and add 3–4 tablespoons of the peanut sauce. Toss well to coat all pieces evenly. Set the rest of the sauce aside.
Prep the vegetables:
Rinse and shred the carrots and cabbage. Thinly slice the red bell pepper. Chop the green onions. If using cilantro, roughly chop it as well.
Warm the tortillas (optional):
Heat the tortillas for 10–15 seconds in the microwave or in a dry skillet over low heat. This softens them and makes rolling easier.
Assemble the wraps:
Lay a tortilla flat on a clean surface. Place a portion of the peanut-coated chicken in the center. Top with carrots, cabbage, bell pepper, and green onions. Drizzle with additional peanut sauce if desired. Add crushed peanuts and cilantro for garnish.
Roll the wraps:
Fold in the sides, then roll up the tortilla tightly from the bottom. Slice in half and serve immediately, or wrap tightly in foil for later.

Notes

You can substitute chicken with tofu, turkey bacon, or chickpeas for a different protein option.

Adjust the sauce thickness with extra water if needed.

Use gluten-free wraps if needed.

Add chili flakes or sriracha to the sauce for a spicier kick.

Assemble just before eating to keep the vegetables crisp.

FAQs

Can I make these wraps ahead of time?
Yes, Thai Peanut Chicken Wraps are ideal for meal prep. To keep them fresh, assemble the components ahead of time and store them separately. Wraps can be rolled just before serving to prevent them from becoming soggy.

What can I use instead of chicken?
You can substitute the chicken with tofu, tempeh, or even chickpeas for a vegetarian version. Grilled shrimp or turkey bacon are also great alternatives if you’re looking to change things up.

Is the peanut sauce spicy?
The base recipe has a mild kick from the ginger and soy sauce, but it’s not too spicy. You can easily adjust the spice level by adding sriracha or crushed red pepper if you like more heat—or leave it mild for a family-friendly option.

What kind of tortillas should I use?
Large flour tortillas work best for easy rolling, but you can use whole wheat, spinach, or gluten-free wraps if preferred. Just make sure they’re soft and pliable to avoid tearing.

Can I use store-bought peanut sauce?
Absolutely, though homemade peanut sauce delivers a fresher taste and better control over ingredients. If you’re in a hurry, a quality store-bought Thai peanut sauce is a convenient shortcut.

How do I store leftovers?
Wrap any leftovers tightly in plastic wrap or foil and store in the refrigerator for up to 2 days. The vegetables may lose a bit of crunch, but the wraps will still taste great cold or lightly reheated.

What vegetables work best in this recipe?
Shredded carrots, cabbage, and bell peppers are my go-to choices for crunch and color. You can also add cucumber strips, baby spinach, or lettuce for extra freshness.

Can I freeze these wraps?
It’s not recommended to freeze fully assembled wraps, as the fresh vegetables can become watery upon thawing. However, the cooked chicken and peanut sauce can be frozen separately and used later.