Thai Peanut Chicken Wraps Recipe
If there’s one dish that never fails to brighten up a busy weekday or satisfy a lunchtime craving for bold flavor, it’s Thai Peanut Chicken Wraps. These handheld wonders are packed with tender chicken, fresh crunchy veggies, sweet and savory peanut sauce, and that irresistible zip of fresh herbs and spice. Perfect for grab-and-go lunches, easy dinners, or impressing friends at a picnic, Thai Peanut Chicken Wraps bring a little taste of Thailand’s famous street food straight to your table with minimal fuss and maximum flavor.
Ingredients You’ll Need
Each ingredient in this recipe plays an important role—they come together for a vibrant, harmonious wrap that’s as colorful as it is delicious. Don’t be tempted to skip a thing! Here’s why each component matters:
- Peanut Butter: The creamy base of your sauce, which gives the wraps that signature nutty flavor.
- Low-Sodium Soy Sauce: Adds salty umami and balances out the richness of the peanut butter.
- Brown Sugar or Honey: Gives a touch of sweetness, helping to round out the salty, savory notes.
- Rice Wine Vinegar: Adds a gentle tang that wakes up the sauce and brightens all the flavors.
- Minced Garlic: Brings bold, aromatic notes to the peanut sauce—freshly minced works best!
- Minced Ginger: Lends warm, spicy undertones and a distinctly Thai flair.
- Sriracha Sauce: Delivers just the right kick of heat—adjust the amount to keep things mild or turn up the spice.
- Water (optional): Helps thin the sauce to your preferred consistency.
- Cooked, Chopped Chicken Breasts: Hearty and satisfying; leftover or rotisserie chicken works beautifully.
- Coleslaw Mix: Brings crunch, color, and lightness to every bite—buy pre-shredded for a shortcut.
- Grated Carrot (optional): An extra dose of color, crunch, and subtle sweetness.
- Chopped Cilantro: Adds bright, herbal freshness that sets off the rich flavors.
- Roasted, Salted Peanuts: Deliver a little crunch and a salty punch—don’t skip these!
- Tortillas: Soft wraps are the foundation that hold everything together; choose your favorite size and style.
How to Make Thai Peanut Chicken Wraps
Step 1: Prepare the Dressing
Start by making the heart of these wraps: the peanut dressing. In a small bowl or liquid measuring cup, add the peanut butter, soy sauce, brown sugar or honey, rice wine vinegar, minced garlic, minced ginger, and sriracha sauce. Whisk everything together until smooth and creamy. If you prefer your sauce a bit thinner, stir in 1–2 tablespoons of water at a time until it pours easily but still clings nicely to the filling ingredients.
Step 2: Combine the Wrap Filling
In a large mixing bowl, toss together the cooked, chopped chicken, coleslaw mix, grated carrot, cilantro, and roasted peanuts. Drizzle the freshly made peanut dressing over the top. Using tongs or clean hands, toss everything until the chicken and veggies are evenly coated. Let the mixture sit for a few minutes if you can—this allows the flavors to meld and soak into the chicken and crunchy veggies, making every bite more delicious.
Step 3: Warm the Tortillas
Take your tortillas and zap them in the microwave for about 30 seconds. This makes them soft, pliable, and easy to roll without splitting. If you’re using very thick tortillas or want a touch of toasted flavor, you can also warm them on a dry skillet for 30 seconds per side.
Step 4: Assemble the Wraps
It’s time for the fun part! Divide the Thai Peanut Chicken Wraps filling evenly between the tortillas. Heap it towards one side of the tortilla, then roll tightly, tucking in the sides as you go for a neat, sturdy wrap. Slice in half if you’d like to show off those vibrant layers—and serve right away for ultimate freshness.
How to Serve Thai Peanut Chicken Wraps
Garnishes
The right garnish makes all the difference. Sprinkle extra chopped cilantro, a handful of roasted peanuts, or even a few sesame seeds over the wraps before serving. For a bright pop of citrus, try a wedge of lime on the side—just a squeeze will take the flavors to the next level.
Side Dishes
Thai Peanut Chicken Wraps are pretty filling on their own, but if you’re serving a crowd or looking for a larger meal, pair them with sides like a crisp cucumber salad or some fresh-cut mango. Lightly salted edamame or a cool Asian-style slaw with a vinegar dressing will perfectly balance the rich, nutty flavors.
Creative Ways to Present
Turn your wraps into pinwheels for a party platter—just slice each tightly rolled wrap into rounds and secure with toothpicks. Or, serve them deconstructed as a “wrap bowl” over a bed of lettuce for a quick lunch salad. For kids, use smaller tortillas and let them assemble their own wraps at the table for a fun, hands-on meal.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Thai Peanut Chicken Wraps, store wrapped (but uncut) tortillas in an airtight container for up to two days in the refrigerator. For best results, keep the filling and tortillas separate, filling and rolling just before eating to ensure everything stays perfectly fresh and the tortillas don’t get soggy.
Freezing
While you can freeze the chicken and peanut sauce mixture on its own, avoid freezing assembled wraps as the veggies tend to lose their crunch. To freeze, spoon the chicken filling into a freezer-safe bag, removing as much air as possible. Thaw in the refrigerator before reassembling the wraps with fresh tortillas and garnishes.
Reheating
To reheat, warm the peanut chicken mixture gently in the microwave just until heated through—about 60 seconds—then give it a good stir. Don’t microwave the assembled wrap, as this often makes the tortilla rubbery. For a cold option, these wraps taste fantastic straight from the fridge as well!
FAQs
Can I make Thai Peanut Chicken Wraps vegetarian?
Absolutely! Swap the chicken for firm tofu, edamame, or even tempeh for a protein-packed vegetarian version. Everything else in this recipe works just as deliciously with plant-based alternatives.
How spicy are these wraps?
The heat level in Thai Peanut Chicken Wraps comes mainly from the sriracha. If you like your wraps mild, use just a small dash; if you crave more heat, add extra or toss in a pinch of crushed red pepper for even more kick.
What tortillas work best?
You can use any kind of tortilla, but a soft flour tortilla wraps the filling best and is easy to roll. Whole wheat or low-carb varieties work well too. If you’re gluten-free, look for certified gluten-free tortillas at your local grocery store.
Is the peanut sauce safe for people with allergies?
If peanut allergies are a concern, you can substitute sunflower seed butter or almond butter for the peanut butter and skip the roasted peanuts. The wraps will still be rich, flavorful, and satisfying.
Can I meal prep Thai Peanut Chicken Wraps for lunches?
Thai Peanut Chicken Wraps are lunchbox heroes! Store the filling and tortillas separately, and assemble wraps fresh each morning to keep them from getting soggy. You can even portion the filling ahead to speed up assembly during your lunch hour.
Final Thoughts
There’s just something unbeatable about the creamy, crunchy, fresh layers tucked inside Thai Peanut Chicken Wraps. Whether you make them for a quick dinner or meal prep them for the week, you’ll find yourself coming back to these again and again. Give them a go—and don’t be surprised if they become your new favorite lunch!
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Thai Peanut Chicken Wraps Recipe
- Total Time: 25 minutes
- Yield: 4–6 wraps 1x
- Diet: Vegetarian
Description
These Thai Peanut Chicken Wraps are a delicious and satisfying meal that combines the flavors of creamy peanut butter, tangy soy sauce, and a hint of spice from sriracha. Packed with crunchy vegetables, tender chicken, and topped with roasted peanuts, these wraps are perfect for a quick and flavorful lunch or dinner.
Ingredients
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)
Wrap Filling:
- 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
- Prepare Dressing: Whisk together peanut butter, soy sauce, brown sugar or honey, rice wine vinegar, garlic, ginger, and sriracha sauce in a small bowl or liquid measuring cup. Optionally, thin with water.
- Combine Wrap Filling: In a large bowl, mix together chicken, coleslaw mix, grated carrot, cilantro, and peanuts. Drizzle dressing over the mixture and toss to combine evenly. Let sit for a few minutes to absorb flavors.
- Warm Tortillas: Heat tortillas in the microwave for 30 seconds to soften and make them easier to roll.
- Assemble Wraps: Divide the filling evenly between the tortillas, wrap tightly, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Mixing, Heating, Assembling
- Cuisine: Thai
Nutrition
- Serving Size: 1 wrap
- Calories: 320
- Sugar: 7g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 45mg
Keywords: Thai Peanut Chicken Wraps, Chicken Wraps, Thai Wraps, Peanut Wraps, Lunch, Dinner
