Thai Peanut Chicken Wraps are a fresh, tasty meal you can make fast. The wraps mix shredded chicken, crunchy coleslaw, carrots, cilantro, and peanuts with a creamy peanut dressing. If you like quick wrap ideas, try a similar twist like Cheesy Garlic Chicken Wraps for another easy lunch option.
Why make this recipe
- It cooks fast and feeds a few people.
- It tastes bright, savory, and a bit spicy.
- You can use leftover chicken or rotisserie chicken.
- It works for lunch, dinner, or a packed meal.
How to prepare Thai Peanut Chicken Wraps
Follow these simple steps to make the wraps.
Ingredients:
For the Peanut Dressing:
- ½ cup peanut butter (natural, creamy)
- 3 tablespoons low sodium soy sauce
- 2 tablespoons brown sugar or honey
- 2 tablespoons rice wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1-2 teaspoons sriracha sauce (to taste)
- Water, as needed to thin
For the Wraps:
- 3 cups cooked chicken breast, chopped
- 3 cups coleslaw mix
- 1 cup grated carrots
- ½ cup fresh cilantro, chopped
- ½ cup roasted peanuts, roughly chopped
- 6 large flour tortillas
Steps:
- Make the Peanut Dressing: In a medium bowl, whisk together peanut butter, soy sauce, brown sugar (or honey), rice wine vinegar, minced garlic, ginger, and sriracha until smooth. If too thick, add water a tablespoon at a time until pourable.
- Prepare the Filling: In a large mixing bowl, combine chopped chicken, coleslaw mix, carrots, cilantro, and roasted peanuts. Toss gently to mix.
- Dress the Filling: Pour the prepared peanut dressing over the chicken mixture. Toss until everything is evenly coated. Let it sit 3–5 minutes for flavors to meld.
- Warm Tortillas: Wrap tortillas in a damp paper towel and microwave for about 30 seconds until pliable.
- Assemble the Wraps: Lay each tortilla flat. Place about one-sixth of the filling in the center. Fold in the sides and roll up tightly from the bottom. Slice diagonally if desired. Serve immediately and enjoy!
How to serve Thai Peanut Chicken Wraps
- Serve warm or room temperature.
- Add lime wedges on the side for extra tang.
- Pair with a simple salad or chips.
How to store Thai Peanut Chicken Wraps
- Store filling and tortillas separately in airtight containers for up to 3 days in the fridge.
- Assembled wraps keep best for a few hours. If you must store them, wrap tightly in foil or plastic and eat within 24 hours to avoid soggy tortillas.
Tips to make Thai Peanut Chicken Wraps perfectly
- Use warm tortillas so they fold well.
- Taste the dressing. Add more sriracha for heat or more honey for sweetness.
- Chop peanuts roughly for crunch.
- Let the dressed filling rest a few minutes so flavors blend.
- If the dressing is too thick, add water slowly until smooth.
Variations (if possible)
- Veggie: Swap chicken for tofu or extra veggies.
- Spicy: Add more sriracha or a dash of chili oil.
- Crunchy: Add sliced cucumber or bell pepper for extra crunch.
- Low-carb: Use large lettuce leaves instead of tortillas.
FAQ
Q: Can I use store-bought rotisserie chicken?
A: Yes. Shredded rotisserie chicken works great and saves time.
Q: Can I make the dressing ahead?
A: Yes. Keep it in the fridge for up to 5 days. Stir before using.
Q: How do I stop the wraps from getting soggy?
A: Pack dressing and filling separately, or wrap tightly and eat within a day.
Q: Can I freeze the filling?
A: You can freeze the chicken mix without the tortillas, but texture may change. Thaw in the fridge before using.
Thai Peanut Chicken Wraps
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Gluten-Free
Description
A fresh and tasty meal featuring shredded chicken, crunchy vegetables, and a creamy peanut dressing, perfect for lunch or dinner.
Ingredients
- ½ cup peanut butter (natural, creamy)
- 3 tablespoons low sodium soy sauce
- 2 tablespoons brown sugar or honey
- 2 tablespoons rice wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1-2 teaspoons sriracha sauce (to taste)
- Water, as needed to thin
- 3 cups cooked chicken breast, chopped
- 3 cups coleslaw mix
- 1 cup grated carrots
- ½ cup fresh cilantro, chopped
- ½ cup roasted peanuts, roughly chopped
- 6 large flour tortillas
Instructions
- Make the Peanut Dressing: In a medium bowl, whisk together peanut butter, soy sauce, brown sugar (or honey), rice wine vinegar, minced garlic, ginger, and sriracha until smooth. If too thick, add water a tablespoon at a time until pourable.
- Prepare the Filling: In a large mixing bowl, combine chopped chicken, coleslaw mix, carrots, cilantro, and roasted peanuts. Toss gently to mix.
- Dress the Filling: Pour the prepared peanut dressing over the chicken mixture. Toss until everything is evenly coated. Let it sit 3–5 minutes for flavors to meld.
- Warm Tortillas: Wrap tortillas in a damp paper towel and microwave for about 30 seconds until pliable.
- Assemble the Wraps: Lay each tortilla flat. Place about one-sixth of the filling in the center. Fold in the sides and roll up tightly from the bottom. Slice diagonally if desired. Serve immediately and enjoy!
Notes
Store filling and tortillas separately in airtight containers for up to 3 days. Use warm tortillas for easier folding.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Thai