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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.

Ingredients

Scale
  • 2 cups cooked chicken breast, shredded or sliced
  • 1/2 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon lime juice (or rice vinegar)
  • 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 garnish

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://quickrecipetricks.com/thai-peanut-chicken-wraps/