Thai Peanut Chicken Wraps Recipe

If you’re on the hunt for an easy, flavor-packed dinner that checks all the boxes—quick, satisfying, and just a little bit addictive—this Thai Peanut Chicken Wraps recipe is about to become your new weeknight hero. These wraps bring together tender chicken, crunchy veggies, and a creamy homemade peanut sauce, all rolled into a soft tortilla. Whether you’re a busy parent juggling dinner before soccer practice or a college student tired of microwave meals, these Thai Peanut Chicken Wraps are here to make your life easier and way more delicious.

Why Thai Peanut Chicken Wraps Work for Everyone

This recipe is inspired by the bold, bright flavors of Thai cuisine—that perfect balance of salty, sweet, tangy, and spicy. But don’t worry, you don’t need to be a culinary master or have a cabinet full of exotic spices. You can whip these up with everyday ingredients and a few pantry staples. I first threw this together with leftover rotisserie chicken, and it was such a hit that it became part of our weekly rotation. My family begs for these wraps, and honestly, I don’t blame them.

They’re customizable too. Want it spicy? Add extra sriracha. Watching carbs? Wrap it in lettuce. Vegetarian? Chickpeas or tofu will do the trick. This dish is the definition of flexible.

Ingredients for Thai Peanut Chicken Wraps

These are broken into two simple parts: the dressing and the filling.

For the Creamy Peanut Sauce

• 1/3 cup creamy peanut butter (natural or regular)
• 2 tablespoons soy sauce (low-sodium if preferred)
• 1 tablespoon rice vinegar
• 1 tablespoon honey or brown sugar
• 1 teaspoon sriracha (adjust to taste)
• 1 clove garlic, minced
• 1 teaspoon fresh grated ginger
• 2–3 tablespoons warm water (to thin to desired consistency)

This sauce is what gives our Thai Peanut Chicken Wraps their signature flavor. It’s creamy, nutty, a little spicy, and totally craveable.

For the Wrap Filling

• 2 cups cooked chicken breast (leftover or rotisserie), shredded
• 2 cups coleslaw mix
• 1 medium carrot, grated
• ¼ cup chopped cilantro
• ¼ cup roasted peanuts, chopped
• 4 large flour tortillas or wraps (whole wheat or gluten-free optional)

You can mix and match the filling based on what’s in your fridge. These wraps are super forgiving.

How to Make Thai Peanut Chicken Wraps Step-by-Step

Step 1: Make the Peanut Sauce

In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey or brown sugar, sriracha, garlic, and ginger. Slowly add warm water, one tablespoon at a time, until the sauce is smooth and pourable.

Step 2: Mix the Filling

In a large mixing bowl, combine the shredded chicken, coleslaw mix, grated carrot, cilantro, and peanuts.

Step 3: Combine the Filling and Sauce

Pour the peanut sauce over the chicken mixture and toss until everything is evenly coated. Let it sit for 5 minutes so the flavors can soak in.

Step 4: Warm the Tortillas

Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side. This makes them easier to roll and less likely to crack.

Step 5: Assemble the Wraps

Spoon the chicken mixture down the center of each tortilla. Fold in the sides and roll tightly from the bottom up. Slice in half diagonally if you’re feeling fancy.

Serving Ideas for Thai Peanut Chicken Wraps

These wraps are plenty satisfying on their own, but they also pair beautifully with:

• A refreshing cucumber salad
• Steamy bowl of tom yum soup
• Sliced into pinwheels for party appetizers

They also work well in a lunchbox for work or school—just keep the filling and wraps separate until you’re ready to eat.

Looking for a bit more heat? Try them alongside our crispy bang bang chicken for spice lovers.

Meal Prep and Storage Tips

One of the best things about Thai Peanut Chicken Wraps is how well they work for meal prep. Here’s how to stay ahead:

• Prep Ahead: Mix the filling and sauce up to 3 days in advance, but store them separately in airtight containers.
• Wrap Later: Only assemble wraps when you’re ready to eat. This keeps them from getting soggy.
• Storage: Store pre-assembled wraps tightly wrapped in foil or parchment for up to 2 days in the fridge.
• Peanut Sauce Tip: If the sauce thickens in the fridge, stir in a splash of warm water before using.

If you love dishes you can make ahead, check out our creative leftover rotisserie chicken ideas.

Ingredient Substitutions for Thai Peanut Chicken Wraps

You can easily adapt this recipe to fit your dietary needs.

• Vegetarian: Swap chicken with pan-fried tofu or drained canned chickpeas.
• Vegan: Use maple syrup instead of honey and opt for a vegan peanut butter sauce alternative.
• Peanut-Free: Try sunflower seed butter or almond butter.
• Low-Carb: Use large lettuce leaves instead of tortillas.
• Gluten-Free: Choose gluten-free tortillas and make sure your soy sauce is tamari.

These Thai Peanut Chicken Wraps are just as satisfying with any of these swaps. You do you.

Nutritional Benefits of Thai Peanut Chicken Wraps

Not only do these wraps taste amazing, but they also fuel your body with good stuff:

• Lean Protein: Chicken (or tofu) delivers solid protein to keep you full.
• Healthy Fats: Thanks to peanut butter and roasted peanuts.
• Fiber: From the coleslaw mix and tortillas.
• Anti-Inflammatory Boost: Ginger and garlic both have immune-friendly benefits.

Each wrap clocks in around 350 calories with 15g protein, 30g carbs, and 20g fat. It’s a balanced meal that doesn’t taste like a compromise.

Need more peanut-forward inspiration? Try our creative peanut butter meal ideas.

FAQs

For more wrap-based recipes, don’t miss our chicken wraps with a cheesy twist.

Thai Peanut Chicken Wraps

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• Author: Jake
• Total Time: 15 minutes
• Yield: 4 wraps

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Description

These Thai Peanut Chicken Wraps are quick, customizable, and totally addictive. Packed with tender chicken, crunchy veggies, and a creamy homemade peanut sauce, they’re the perfect balance of salty, sweet, tangy, and spicy.

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Ingredients

Units USM Scale 1x2x3x

• 1/3 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or brown sugar
• 1 teaspoon sriracha
• 1 clove garlic, minced
• 1 teaspoon fresh grated ginger
• 2-3 tablespoons warm water
• 2 cups cooked chicken breast, shredded
• 2 cups coleslaw mix
• 1 medium carrot, grated
• 1/4 cup chopped cilantro
• 1/4 cup roasted peanuts, chopped
• 4 large flour tortillas or wraps

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Instructions

1. Whisk together peanut butter, soy sauce, rice vinegar, honey, sriracha, garlic, and ginger. Add warm water until smooth and pourable.
2. In a bowl, mix chicken, coleslaw mix, grated carrot, cilantro, and peanuts.
3. Pour the sauce over the filling and toss to coat evenly. Let sit for 5 minutes.
4. Warm tortillas in a dry skillet for 30 seconds per side.
5. Spoon filling into tortillas, fold sides in, and roll tightly. Slice diagonally if desired.

Notes

You can prep the sauce and filling in advance. For a vegetarian version, use tofu or chickpeas. Adjust sriracha to taste for more or less heat.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dinner
• Method: No-Cook
• Cuisine: Thai-Inspired

Nutrition

• Serving Size: 1 wrap
• Calories: 350
• Sugar: 6g
• Sodium: 700mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 45mg

this recipe

Final thoughts

If you’re looking for a fast, healthy chicken wrap recipe with Asian-style flair, these Thai Peanut Chicken Wraps are the answer. Try them once and they might just sneak their way into your weekly dinner lineup. They sure did in mine.

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