Thai Peanut Chicken Wraps

I love how these Thai Peanut Chicken Wraps combine creamy, tangy peanut sauce with crunchy veggies and tender chicken all wrapped up in a soft tortilla. It’s fresh, flavorful, and perfect for a quick lunch or easy dinner.

Why You’ll Love This Recipe

I enjoy this recipe because it delivers the best of both worlds: bold Thai-inspired flavors and simple, wholesome ingredients. The peanut dressing is rich and savory with a hint of sweetness and spice, while the coleslaw mix adds that perfect crunch. It’s one of those meals that feels restaurant-worthy but comes together in minutes.

Ingredients

Dressing
¼ cup peanut butter
¼ cup low-sodium soy sauce
2 Tbsp brown sugar or honey
2 Tbsp rice wine vinegar
½ Tbsp minced garlic
½ Tbsp minced ginger
1 tsp sriracha sauce
1–2 Tbsp water (optional)

Wraps
2 chicken breasts, cooked and chopped
3 cups coleslaw mix
½ cup grated carrot (optional)
¼ cup chopped cilantro
¼ cup roasted, salted peanuts
4–6 tortillas

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. Prepare the dressing
   • In a medium bowl, I whisk together the peanut butter, soy sauce, brown sugar (or honey), rice vinegar, garlic, ginger, and sriracha until smooth.
   • If the mixture is too thick, I gradually whisk in 1–2 tablespoons of water until I reach my preferred consistency. I like it creamy but pourable.
2. Prepare the filling
   • In a large mixing bowl, I combine the cooked, chopped chicken with the coleslaw mix, grated carrot, cilantro, and peanuts.
   • I drizzle the peanut dressing over the top and toss until everything is evenly coated.
3. Assemble the wraps
   • I lay out the tortillas and spoon some of the chicken mixture into the center of each.
   • I fold in the sides and roll them tightly, burrito-style.
   • For a warm version, I sometimes lightly toast the filled wraps on a skillet for 1–2 minutes per side to seal and crisp them up slightly.
4. Serve
   • I slice the wraps in half and serve them immediately with extra peanut dressing on the side for dipping.

Servings and Timing

This recipe makes 4–6 wraps, depending on tortilla size.
My typical timing:

• Prep time: ~10 minutes
• Assembly: ~5 minutes
  Total time: 15 minutes start to finish, making it perfect for a quick lunch or light dinner.

Variations

• I sometimes add sliced bell peppers, shredded lettuce, or cucumber ribbons for extra crunch.
• To make it vegetarian, I replace the chicken with tofu or chickpeas.
• I’ve also used almond butter or cashew butter instead of peanut butter for a different flavor.
• For a low-carb option, I wrap the filling in collard greens or lettuce leaves instead of tortillas.
• If I want extra spice, I add more sriracha or a bit of crushed red pepper flakes to the dressing.

Storage/Reheating

I like to store the components separately to keep them fresh. The peanut dressing lasts up to 5 days in the fridge in a sealed jar, and the chicken mixture keeps for about 3 days.
To serve later, I re-toss the filling with a splash of dressing if it’s dried out and assemble fresh wraps just before eating. These wraps are best enjoyed cold or at room temperature, but they can also be lightly warmed if preferred.

FAQs

1. Can I use rotisserie chicken?

Yes, that’s actually my favorite shortcut! It saves time and adds great flavor.

2. Can I make the peanut dressing ahead of time?

Absolutely. I often prepare it a day or two ahead and keep it chilled. I just stir it before using since it can thicken.

3. What type of tortillas work best?

I prefer large flour tortillas or whole wheat wraps since they’re flexible and hold everything together.

4. Can I use natural peanut butter?

Yes, I use natural peanut butter often. I just make sure to stir it well and may add a touch more sweetener or water to balance the flavor.

5. How spicy are these wraps?

They’re mildly spicy from the sriracha, but I adjust the amount based on my heat preference.

6. Can I make these gluten-free?

Yes — I use gluten-free soy sauce (tamari) and gluten-free tortillas or lettuce wraps.

7. How long will the wraps stay fresh once assembled?

They’re best eaten the same day, but if I wrap them tightly in foil or parchment, they stay good for up to 24 hours in the fridge.

8. Can I add rice or noodles to the filling?

Yes, I sometimes add a bit of cooked jasmine rice or rice noodles to make it more filling.

9. Can I freeze these wraps?

I don’t recommend freezing them since the coleslaw mix and dressing can separate and get watery once thawed.

10. What can I serve with these wraps?

I love serving them with a side of fruit salad, cucumber slices, or a light Asian-inspired soup.

Conclusion

These Thai Peanut Chicken Wraps are one of my favorite quick meals when I’m craving something fresh and flavorful. The combination of savory chicken, crisp vegetables, and creamy peanut dressing makes every bite satisfying. I love how easy they are to customize and how they always hit the spot, whether for lunch, dinner, or meal prep.

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