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Thai peanut chicken wrap 1

Thai Peanut Chicken Wrap

This Thai peanut chicken wrap brings together tender chicken, crisp vegetables, and a creamy, slightly spicy peanut sauce that will transport your taste buds straight to Bangkok. Whether you're meal prepping for the week ahead or looking for a quick lunch option that doesn't sacrifice flavor, this wrap delivers on all fronts.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Lunch, Main Course
Cuisine Asian, Thai
Servings 2 wraps
Calories 485 kcal

Equipment

  • Mixing Bowls
  • Whisk
  • Cutting Board
  • Sharp Knife

Ingredients
  

For the wrap

  • 2 large flour tortillas or whole wheat wraps 10-inch size
  • 2 cups cooked chicken breast shredded or diced (rotisserie chicken works beautifully)
  • 1 cup red cabbage thinly sliced
  • 1 carrot julienned or grated
  • 1/2 cucumber seeded and cut into matchsticks
  • 1/4 cup fresh cilantro roughly chopped
  • 2 green onions thinly sliced
  • 1/4 cup chopped peanuts for garnish (optional)

For the peanut sauce

  • 1/4 cup natural peanut butter smooth works best
  • 2 tablespoons low-sodium soy sauce or tamari for gluten-free option
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon lime juice approximately half a lime
  • 1 teaspoon sesame oil
  • 1 clove garlic minced
  • 1 teaspoon fresh ginger grated
  • 1-2 teaspoons sriracha or chili garlic sauce adjust to taste
  • 2-3 tablespoons warm water to thin the sauce

Instructions
 

  • In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, lime juice, sesame oil, minced garlic, grated ginger, and sriracha. Gradually add warm water, one tablespoon at a time, until you reach your desired consistency. Set aside about 2 tablespoons of the sauce for drizzling later.
  • Ensure all your vegetables are cut into thin, manageable pieces. Toss the cabbage, carrot, cucumber, cilantro, and green onions together in a bowl to create a colorful slaw mix.
  • In a separate bowl, toss the cooked, shredded chicken with about 3-4 tablespoons of the peanut sauce until well coated.
  • Lightly warm your tortillas either in a dry skillet over medium heat for about 10 seconds per side, in the microwave for 10-15 seconds, or in a 350°F oven wrapped in foil for 5 minutes.
  • Lay the warmed tortillas flat on a clean surface. Spread a thin layer of the reserved peanut sauce in the center of each tortilla, leaving about a 2-inch border. Distribute the sauced chicken evenly between the tortillas. Top with the vegetable mixture and sprinkle with chopped peanuts if using.
  • Fold in the sides of the tortilla, then roll from the bottom up, tucking in the sides as you go to create a secure wrap. If desired, cut diagonally in half for easier eating.

Notes

Pro tips:
  • Make double the sauce and store the extra in an airtight container in the refrigerator for up to a week.
  • For meal prep, store the components separately and assemble just before eating.
  • Cutting vegetables into similar-sized pieces ensures each bite has a balanced mix of flavors and textures.
  • Don't overfill your wrap - about 3/4 cup of filling per wrap is ideal.
  • Pat vegetables dry after washing to prevent soggy wraps.
Substitutions:
  • Swap chicken for tofu or tempeh for a vegetarian version
  • Use lettuce wraps instead of tortillas for a lower-carb option
  • Replace peanut butter with almond or sunflower seed butter for those with peanut allergies

Nutrition

Calories: 485kcalCarbohydrates: 42gProtein: 32gFat: 22gSaturated Fat: 4gCholesterol: 65mgSodium: 780mgPotassium: 520mgFiber: 6gSugar: 9gVitamin A: 115IUVitamin C: 45mgCalcium: 8mgIron: 15mg
Keyword Thai Peanut Chicken Wrap, Chicken Wrap, Thai Food, Meal Prep, Quick Lunch
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