Name: Thai Peanut Chicken Wraps Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 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); 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

Introduction

These Thai Peanut Chicken Wraps are a fresh and flavorful meal perfect for lunch or a light dinner. Combining tender chicken with a crunchy slaw and a creamy, tangy peanut dressing, they bring vibrant Thai-inspired flavors wrapped in a soft tortilla. Easy to prepare and full of texture, they’re sure to become a household favorite.

A cut wrap sandwich stacked on a wooden board with two halves showing many colorful layers inside. The outer layer is a beige soft tortilla. The first inside layer is green leafy lettuce, followed by chopped yellow bell peppers, orange carrot strips, small green cucumber pieces, purple cabbage shreds, and white pieces of chicken mixed with a light brown creamy sauce. In the blurred background on a white marbled surface, there are three clear glasses filled with yellow, green, and red chopped vegetables, and a small white bowl with chunky peanut sauce close to the wrap. photo taken with an iphone --ar 4:5 --v 7

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 cooked and chopped chicken breasts

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

Step 1: Prepare the dressing by whisking 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. Add water as needed to thin the dressing to your preferred consistency.

Step 2: In a large bowl, combine the cooked chicken, coleslaw mix, grated carrot if using, cilantro, and peanuts. Drizzle the dressing over the mixture and toss well to coat everything evenly. Let the mixture sit for a few minutes to absorb the flavors.

Step 3: Warm the tortillas by heating them in the microwave for about 30 seconds until soft and pliable.

Step 4: Divide the chicken and slaw filling evenly among the tortillas. Wrap each tortilla tightly around the filling and serve immediately.

Tips & Variations

For extra heat, add more sriracha sauce or a pinch of chili flakes to the dressing.

Swap the chicken for tofu or shrimp for a different protein option.

Use crunchy peanut butter for added texture in the dressing.

Toast the peanuts before adding for a deeper, nuttier flavor.

Serve wraps with lime wedges for a fresh citrus burst.

Storage

Store any leftover filling separately from the tortillas in an airtight container in the refrigerator for up to 2 days. Keep tortillas wrapped in foil or plastic wrap at room temperature. To reheat, warm the filling gently in a pan or microwave and heat tortillas for a few seconds before assembling.

FAQs

Can I make the dressing ahead of time?

Yes, the peanut dressing can be prepared up to 3 days in advance and stored in the refrigerator. Give it a good stir before using as some ingredients may settle.

What kind of tortillas work best for these wraps?

Flour tortillas work best as they are soft and flexible, making it easy to wrap the filling without tearing. You can also use whole wheat or any large flatbread of your choice.