Thai Peanut Chicken Wraps Recipe

Introduction

Thai Peanut Chicken Wraps are a delicious and easy-to-make meal perfect for lunch or a light dinner. Packed with flavorful chicken, fresh veggies, and a creamy peanut dressing, these wraps offer a satisfying blend of sweet, tangy, and spicy tastes. They come together quickly and are great for a nutritious on-the-go option.

Ingredients

• 1/4 cup peanut butter
• 1/4 cup low-sodium soy sauce
• 2 tablespoons brown sugar or honey
• 2 tablespoons rice wine vinegar
• 1/2 tablespoon minced garlic
• 1/2 tablespoon minced ginger
• 1 teaspoon sriracha sauce
• 1-2 tablespoons water (optional)
• 2 chicken breasts, cooked and 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

Instructions

1. Step 1: In a small bowl or liquid measuring cup, whisk together peanut butter, soy sauce, brown sugar or honey, rice wine vinegar, garlic, ginger, and sriracha sauce. If the dressing is too thick, thin it with 1-2 tablespoons of water until it reaches your desired consistency.
2. Step 2: In a large bowl, combine the chopped chicken, coleslaw mix, grated carrot, cilantro, and peanuts. Drizzle the prepared dressing over the mixture and toss everything together until evenly coated. Let the mixture sit for a few minutes to allow the flavors to blend.
3. Step 3: Warm the tortillas in the microwave for about 30 seconds to soften them, which will make rolling easier.
4. Step 4: Divide the chicken mixture evenly among the tortillas. Wrap them tightly and serve immediately for the best flavor and texture.

Tips & Variations

• Substitute grilled shrimp or tofu for chicken to create a seafood or vegetarian version.
• Add a squeeze of fresh lime juice to the dressing for extra brightness.
• Use crunchy peanut butter for added texture in the dressing.
• Include sliced cucumbers or bell peppers for extra crunch and freshness.

Storage

Store any leftover filling in an airtight container in the refrigerator for up to 2 days. Keep tortillas separate and wrap them fresh before serving to prevent sogginess. Reheat chicken filling gently in the microwave, then assemble before eating to maintain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the peanut dressing can be made up to 3 days in advance and stored in the refrigerator. Just give it a good stir before using as it may thicken slightly.

What kind of tortillas work best for these wraps?

Soft flour tortillas work best because they are pliable and easy to roll. You can also use whole wheat or spinach tortillas for added nutrition.

Thai Peanut Chicken Wraps Recipe

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★★★★★

4.6 from 74 reviews

Thai Peanut Chicken Wraps are a vibrant and flavorful dish combining tender cooked chicken with a crunchy coleslaw mix, carrots, fresh cilantro, and roasted peanuts, all tossed in a creamy, tangy, and slightly spicy peanut dressing. Wrapped in soft tortillas, these wraps make a quick, satisfying meal perfect for lunch or a light dinner.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 10 minutes (to cook chicken if not pre-cooked)
• Total Time: 25 minutes
• Yield: 4–6 wraps 1x
• Category: Lunch
• Method: Stovetop
• Cuisine: Thai
• Diet: Low Fat

Ingredients

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Dressing

• 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)

Wraps

• 2 chicken breasts, cooked and 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

Instructions

1. Prepare the dressing: In a small bowl or liquid measuring cup, whisk together peanut butter, low-sodium soy sauce, brown sugar or honey, rice wine vinegar, minced garlic, minced ginger, and sriracha sauce until smooth. If the dressing is too thick, thin it out with 1 to 2 tablespoons of water to reach desired consistency.
2. Combine the filling: In a large bowl, mix together the cooked and chopped chicken, coleslaw mix, grated carrot, chopped cilantro, and roasted peanuts. Drizzle the prepared peanut dressing over the mixture, then toss everything together thoroughly to ensure even coating. Allow the mixture to sit for a few minutes so the flavors meld.
3. Warm the tortillas: Heat the tortillas in the microwave for about 30 seconds until they are softened and pliable. This makes them easier to roll without cracking.
4. Assemble the wraps: Evenly divide the peanut chicken filling among the warmed tortillas. Tightly wrap each tortilla around the filling and serve immediately to enjoy the fresh, crunchy, and creamy flavors.

Notes

• You can substitute chicken breasts with cooked shredded rotisserie chicken for convenience.
• Adjust sriracha according to your preferred spice level or omit for a milder taste.
• To make this recipe gluten free, use gluten-free soy sauce and tortillas.
• For added crunch, lightly toast the peanuts before adding them to the filling.
• These wraps are best served fresh; however, you can store the filling and dressing separately in the fridge for up to 2 days.

Keywords: Thai chicken wraps, peanut chicken wrap, healthy lunch wraps, Thai peanut sauce, easy chicken wraps