Print

Quick & Healthy Thai Peanut Chicken Wraps

thai peanut chicken wrap - Tasty
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these flavorful Thai Peanut Chicken Wraps for a fast weeknight dinner or a high-protein lunch. This recipe features tender chicken, crunchy vegetables, and a creamy homemade peanut sauce, ready in minutes.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded or diced
  • 4 large flour tortillas or whole wheat tortillas
  • 1 cup shredded cabbage (green or purple)
  • 1/2 cup shredded carrots
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped green onions
  • 1/2 cup creamy peanut butter
  • 1/4 cup low-sodium soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 2–4 tablespoons hot water, as needed for thinning
  • Optional: Sriracha or chili garlic sauce to taste

Instructions

  1. Prepare the chicken if not already cooked. You can quickly sauté diced chicken or shred pre-cooked rotisserie chicken. Set the chicken aside.
  2. Make the creamy peanut sauce: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, ginger, and garlic until smooth.
  3. Add hot water one tablespoon at a time, whisking until the sauce reaches a smooth, pourable consistency suitable for coating the chicken. Add Sriracha now if you want heat.
  4. In a separate bowl, combine the shredded cabbage, carrots, cilantro, and green onions to create the crunchy slaw mix.
  5. In a large bowl, toss the cooked chicken with about half of the peanut sauce until the chicken is evenly coated.
  6. Warm the tortillas briefly in a dry skillet or microwave to make them pliable.
  7. Assemble the wraps: Lay a warm tortilla flat. Place a portion of the sauced chicken down the center. Top the chicken with a generous amount of the crunchy slaw mix.
  8. Drizzle a little extra peanut sauce over the filling if desired.
  9. Fold the sides of the tortilla inward, then tightly roll the wrap from the bottom up. Slice in half if serving immediately.

Notes

  • For a quick meal, use pre-cooked chicken like rotisserie chicken.
  • If you are meal prepping, store the chicken mixture, the slaw mix, and the peanut sauce separately. Assemble the wraps just before eating to keep the vegetables crisp.
  • To make this a high protein wraps option, add 1/2 cup of shelled edamame to the slaw mix.

Nutrition

Find it online: https://daisyrecipe.com/thai-peanut-chicken-wrap/