Thai Peanut Chicken Wraps: Crunchy Lunch

Thai Peanut Chicken Wraps layer grilled chicken tenders with crunchy coleslaw, shredded carrots, cilantro, and roasted peanuts in soft tortillas, drizzled with creamy peanut-lime sauce. These vibrant 25-minute lunch wraps serve 4 and pack Thai-inspired sweet-spicy crunch.

Why This Recipe Works

Peanut sauce clings perfectly without sogginess thanks to rice vinegar balance. Coleslaw provides crisp volume and veggie nutrition. Rotisserie or pre-grilled chicken speeds assembly. Fresh herbs and peanuts add authentic texture contrast. Tortillas hold without tearing.

Ingredients & Prep

Peanut Sauce:

• ⅓ cup creamy peanut butter
• 2 tbsp soy sauce or tamari
• 2 tbsp honey or brown sugar
• 1 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tsp grated ginger
• 1 tsp sriracha (optional)
• 2–3 tbsp warm water

Wraps:

• 2 cups cooked chicken, shredded
• 2 cups coleslaw mix
• ½ cup shredded carrots
• ¼ cup chopped cilantro
• ¼ cup chopped peanuts
• 4 large flour tortillas

Step-by-Step Instructions

1. Whisk peanut sauce ingredients until smooth, thinning with water as needed.
2. Toss chicken, coleslaw, carrots, cilantro, and half the peanuts with ½ cup sauce.
3. Warm tortillas; spread 1 tbsp sauce down center of each.
4. Pile chicken mixture evenly; roll tightly, tucking ends.
5. Slice diagonally; serve with extra sauce for dipping.

Flavor Variations

Storage Tips

Assemble just before eating. Store filling and sauce separately up to 3 days refrigerated.

FAQs

Sauce too thick?
Add warm water 1 tsp at a time.

Wraps soggy?
Use less sauce inside; serve extra for dipping.

Nut-free?
Sunflower seed butter works.

Conclusion

Thai Peanut Chicken Wraps deliver portable Thai bliss crunchy, saucy perfection.

Thai Peanut Chicken Wraps: Crunchy Lunch

Print Recipe

These Thai Peanut Chicken Wraps are packed with juicy chicken, crunchy veggies, and a creamy homemade peanut sauce. Perfect for quick lunches or easy weeknight dinners, they’re fresh, flavorful, and incredibly satisfying.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 0 mins
• Total Time: 15 mins
• Yield: 4 wraps 1x
• Category: Main Course
• Method: No-Cook
• Cuisine: Thai-Inspired

Ingredients

Scale 1x2x3x

• 2 cups cooked chicken breast, shredded or sliced
• 4 large flour tortillas or wraps
• 1 cup shredded carrots
• 1 cup red cabbage, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/2 cup cucumber, julienned
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, chopped (optional)
• Peanut Sauce:
• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar or lime juice
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1–3 tbsp warm water (to thin as needed)

Instructions

• 1. In a small bowl, whisk together all peanut sauce ingredients until smooth. Add water as needed to reach a drizzleable consistency.
• 2. Warm tortillas slightly to make them pliable.
• 3. Lay tortillas flat and spread a spoonful of peanut sauce over each.
• 4. Add chicken evenly to the center of each wrap.
• 5. Top with carrots, cabbage, bell pepper, cucumber, cilantro, and peanuts.
• 6. Drizzle with additional peanut sauce if desired.
• 7. Fold in the sides and roll tightly into wraps.
• 8. Slice in half and serve immediately.

Notes

• Swap chicken with tofu or chickpeas for a vegetarian version.
• These wraps are great for meal prep—store filling and wraps separately.
• Add chili garlic sauce or sriracha for extra heat.

Nutrition

• Serving Size: 1 wrap
• Calories: 420
• Sugar: 9g
• Sodium: 620mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 65mg

Keywords: thai peanut chicken wrap, peanut sauce wrap, chicken wrap recipe