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Thai Peanut Chicken Wraps

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These Thai Peanut Chicken Wraps are a quick, easy, and flavor-packed lunch idea featuring tender chicken, crunchy veggies, and a creamy homemade peanut sauce. Perfect for meal prep, picnics, or a satisfying weekday meal.

Ingredients

Scale
  • 2 cups cooked chicken breast, shredded or diced (rotisserie chicken works great!)
  • 1/3 cup creamy peanut butter (natural or regular—just avoid super oily types)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon lime juice (fresh is best!)
  • 2 teaspoons toasted sesame oil
  • 1–2 teaspoons sriracha or chili garlic sauce (to taste)
  • 1–2 tablespoons warm water (to thin, as needed)
  • 1 small garlic clove, minced
  • 1 teaspoon fresh ginger, grated (optional)
  • 4 large flour tortillas or wraps (10-inch, use gluten-free if needed)
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots
  • 1/2 red bell pepper, thinly sliced
  • 1/4 cup fresh cilantro leaves (or basil/mint for a twist)
  • 1/4 cup chopped roasted peanuts (for garnish and crunch, optional)
  • 1/4 cup thinly sliced green onions

Instructions

  1. Shred or dice 2 cups of cooked chicken breast. If using rotisserie chicken, remove skin and bones, then roughly chop or pull apart. Set aside.
  2. In a medium bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, toasted sesame oil, sriracha, minced garlic, and grated ginger (if using). Gradually add warm water, whisking well, until the sauce is smooth and pourable.
  3. Add the chicken to the peanut sauce while the chicken is still slightly warm. Mix until evenly coated. Taste and adjust seasoning as desired.
  4. Shred the cabbage and carrots. Thinly slice the red bell pepper, cilantro, and green onions. Chop roasted peanuts if using.
  5. Lay out 4 large flour tortillas on a clean surface. Divide the cabbage, carrots, and bell pepper evenly among the wraps, placing veggies down the center of each. Top with the saucy chicken mixture, then sprinkle with cilantro, green onions, and peanuts.
  6. Fold in the sides of each tortilla, then roll tightly from the bottom up, tucking the filling as you go. Use a bit of peanut sauce as “glue” to keep the ends sealed if needed.
  7. Slice each wrap in half on the diagonal. Serve immediately, or wrap tightly in parchment for later.

Notes

Warm tortillas before assembling for flexibility. Let chicken cool slightly before mixing with veggies to prevent sogginess. Taste and adjust the peanut sauce to your preference. For meal prep, keep sauce and wraps separate until ready to eat. Easily adaptable for gluten-free, vegetarian, or nut-free diets.

Nutrition

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Find it online: https://yumnode.com/thai-peanut-chicken-wraps-recipe-easy-lunch-idea-packed-with-flavor/