Fresh Thai peanut chicken wraps toss shredded chicken and crunchy vegetables in a peanut-lime-soy sauce, then roll everything into warmed tortillas, ready in about 15 minutes with no cooking required. Reserving half the peanut sauce for serving on the side, rather than using it all in the filling, gives extra sauce to dip or drizzle without making the wrap itself too wet to roll.
Fresh Thai Peanut Chicken Wrap
Ingredients
- 🟡 For the Wrap:
- 2 cups cooked shredded chicken (rotisserie or grilled)
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1/2 red bell pepper, thinly sliced
- 1/4 cup chopped cilantro
- 2 green onions, sliced
- 4 large flour tortillas or wraps
- 🟡 For the Thai Peanut Sauce:
- 1/4 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1–2 tbsp warm water (to thin)
- Optional Toppings:
- Chopped peanuts
- Extra lime wedges
Instructions
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, garlic, and enough water to make a pourable sauce.
- In a large bowl, combine chicken, carrots, cabbage, bell pepper, cilantro, and green onion.
- Pour about half the peanut sauce over the mixture and toss until evenly coated.
- Warm tortillas slightly to make them pliable.
- Fill each tortilla with a generous amount of filling and roll tightly into a wrap.
- Serve with extra peanut sauce on the side and garnish with chopped peanuts and lime wedges if desired.
Recipe Notes
- Wraps can be made ahead—just keep the sauce separate until serving for best texture.
- Add chopped lettuce, cucumber, or jalapeño for a twist.
- Use tofu for a vegetarian version.
Nutrition
- Serving Size
- 1 wrap
- Calories
- 410
- Sugar
- 8g
- Sodium
- 620mg
- Fat
- 22g
- Saturated Fat
- 4g
- Unsaturated Fat
- 15g
- Trans Fat
- 0g
- Carbohydrates
- 28g
- Fiber
- 4g
- Protein
- 25g
- Cholesterol
- 60mg
Why you'll love this
- Whisking the peanut butter with warm water gradually, as the instructions imply, thins it to a pourable consistency without the sauce separating the way it might if liquid were added all at once.
- Using already-cooked shredded chicken means the whole recipe is really about building the right sauce and slaw ratio, since there's no cooking step involved at all.
Tips for the best result
- Keep the sauce separate from the wraps if making ahead, exactly as the recipe's own notes suggest, for the best texture.
- Warm the tortillas slightly, as the instructions specify, so they're pliable enough to roll tightly without cracking.
Troubleshooting
The peanut sauce is too thick to pour.
Add the warm water gradually, a tablespoon at a time, as the instructions describe, until it reaches a pourable consistency rather than adding it all at once.
The wraps got soggy sitting in the fridge.
Keep the sauce separate until serving, exactly as the recipe's own notes advise, assembling the wraps fresh or just before eating.
Wrap still falls apart.
try double-wrapping with two tortillas or using a larger size.
The recipe's own notes say wraps can be made ahead if the sauce is kept separate until serving.
The recipe's own notes suggest chopped lettuce, cucumber, or jalapeño for a twist, with chopped peanuts and lime wedges as garnish.
Frequently asked questions
Can I make these Fresh Thai Peanut Chicken Wraps ahead of time?
Yes! Prepare components separately and store refrigerated up to 3 days. Assemble just before eating for best texture, or wrap tightly in parchment paper if assembling ahead.
What’s the best substitute for peanut butter if I have allergies?
Sunflower seed butter or tahini work beautifully. Each offers a slightly different flavor profile but maintains the creamy texture needed for the sauce.
How can I make these wraps more filling?
Add cooked rice, quinoa, or rice noodles inside the wrap. You can also include avocado slices or extra protein like shrimp or tofu.
Can I freeze these wraps?
However, the chicken and peanut sauce freeze well separately for up to 3 months.
What’s the best way to warm leftover wraps?
For already-assembled wraps, heat in a dry skillet over medium-low heat for 2-3 minutes per side until warmed through and slightly crisp.
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