Name: Thai Peanut Chicken Wraps Recipe
Prep time: 10 min
Total time: 10 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, to thin dressing); 2 cups cooked chicken, shredded or chopped; 4 large flour tortillas or wraps; 1 cup shredded cabbage or lettuce; 1/2 cup shredded carrots; 1/4 cup chopped cilantro; 1/4 cup chopped peanuts (for garnish, optional); Lime wedges (optional, for serving)

Introduction

These Thai Peanut Chicken Wraps bring together bold, nutty flavors with tender chicken and crisp vegetables for a quick and satisfying meal. Perfect for lunch or a light dinner, they offer a fresh, homemade alternative to takeout.

A wrap cut in half and stacked on a wooden board, showing its colorful layers. The outer layer is a soft, light beige tortilla. Inside, there are green leafy lettuce, pieces of cooked chicken with a pale tan color, bright yellow corn, purple cabbage, orange shredded carrots, and small green cucumber chunks, all mixed with a creamy, light brown peanut sauce. In the background, there are three clear glasses filled with diced vegetables and fruits, and a small white bowl with peanut sauce topped with peanuts. The surface beneath is a white marbled texture. 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 to 2 tablespoons water (optional, to thin dressing)
Cooked chicken, shredded or sliced (about 2 cups)
Fresh vegetables for wraps (such as shredded carrots, cucumber strips, and bell peppers)
Fresh cilantro leaves
Large lettuce leaves or tortillas for wrapping

Instructions

Step 1: In a bowl, whisk together peanut butter, soy sauce, brown sugar or honey, rice wine vinegar, garlic, ginger, and sriracha. Add water a little at a time to reach your desired dressing consistency.
Step 2: Toss the cooked chicken with the peanut dressing until well coated.
Step 3: Prepare your fresh vegetables by slicing or shredding them into thin strips suitable for wrapping.
Step 4: Lay out the lettuce leaves or tortillas and fill them with the dressed chicken and fresh vegetables.
Step 5: Garnish with fresh cilantro, then roll or fold the wraps tightly to enclose the filling.
Step 6: Serve immediately for the best texture and flavor.

Tips & Variations

For a spicier kick, increase the amount of sriracha or add chili flakes.
Use crunchy peanut butter for added texture in the dressing.
Substitute chicken with tofu or shrimp for a vegetarian or seafood option.
Try using collard greens or spinach wraps instead of lettuce for a heartier option.

Storage

Store any leftover chicken mixture in an airtight container in the refrigerator for up to 3 days. Keep the vegetables and lettuce separate and assemble wraps just before serving to maintain freshness and crispness. Reheat the chicken gently in a microwave or skillet if preferred warm.

How to Serve

A wrap cut in half and stacked, showing many layers inside a soft beige tortilla. The first layer inside is bright green lettuce, followed by chunks of white chicken meat, pieces of yellow bell pepper, small orange carrot sticks, and bits of purple cabbage. The wrap also has creamy light brown sauce spread throughout, mixing with the vegetables and chicken. The wrap is resting on a wooden board, with three small white bowls full of colorful diced vegetables and sauce blurred in the background, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the peanut dressing ahead of time?

Yes, the dressing can be prepared up to 3 days in advance and stored in the refrigerator. Just stir well before using as ingredients may separate.

What can I use if I don’t have rice wine vinegar?

Apple cider vinegar or white wine vinegar can be used as substitutes in equal amounts to maintain the tangy flavor.

Thai Peanut Chicken Wraps Recipe

Print Recipe

★★★★★

4.9 from 133 reviews

These Thai Peanut Chicken Wraps combine tender, flavorful chicken with a creamy, tangy peanut sauce and fresh veggies, all wrapped in a soft tortilla. Perfect for a quick lunch or light dinner, they deliver a satisfying balance of sweet, spicy, and savory flavors inspired by classic Thai cuisine.

Author: Zane
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 wraps 1x
Category: Lunch
Method: No-Cook
Cuisine: Thai
Diet: Low Sodium

Ingredients

Scale

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, to thin dressing)

Wraps

2 cups cooked chicken, shredded or chopped
4 large flour tortillas or wraps
1 cup shredded cabbage or lettuce
1/2 cup shredded carrots
1/4 cup chopped cilantro
1/4 cup chopped peanuts (for garnish, optional)
Lime wedges (optional, for serving)

Instructions

Prepare the Dressing: In a medium bowl, whisk together the 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, add 1-2 tablespoons of water to reach a pourable consistency.
Combine Chicken and Dressing: Add the cooked shredded or chopped chicken to the dressing, stirring until the chicken is evenly coated with the peanut sauce.
Prepare the Wraps: Lay out the flour tortillas or wraps on a clean surface. Divide the shredded cabbage or lettuce, shredded carrots, and chopped cilantro evenly among the wraps, placing the greens in the center of each.
Assemble Wraps: Spoon the peanut chicken mixture over the veggies on each wrap. Sprinkle with chopped peanuts if using, then carefully roll the wraps tightly to enclose the filling.
Serve: Serve immediately with lime wedges on the side for extra zest, or refrigerate wrapped in foil or plastic wrap for up to one day for a great on-the-go meal.

Notes

Use cooked rotisserie chicken or leftover grilled chicken to save time.
For a gluten-free option, substitute the soy sauce with tamari and use gluten-free wraps.
Add sliced cucumbers or bell peppers for extra crunch.
Sriracha amount can be adjusted based on desired spice level.
These wraps can be prepared in advance but keep the dressing separate until ready to serve to prevent sogginess.

Keywords: Thai peanut chicken wraps, peanut chicken wraps, Thai chicken wraps, healthy chicken wraps, no-cook lunch, easy Thai recipes