Description
Thai Peanut Chicken Wraps are a quick, bold, Thai-inspired wrap featuring tender chicken, crisp veggies, and a creamy homemade peanut sauce.
Ingredients
Scale
- ¼ cup peanut butter
- ¼ cup low-sodium soy sauce
- 2 tbsp brown sugar or honey
- 2 tbsp rice wine vinegar
- 1 tsp sesame oil (optional, for extra flavor)
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
- 2–3 tbsp warm water (to thin sauce if needed)
- 2 cups cooked, shredded chicken (rotisserie works great!)
- 1 cup shredded carrots
- 1 cup shredded cabbage or coleslaw mix
- ½ red bell pepper, thinly sliced
- 2 green onions, chopped
- Large tortillas or wraps
- Chopped peanuts and cilantro (for garnish, optional)
Instructions
- In a small bowl, whisk together peanut butter, soy sauce, brown sugar (or honey), vinegar, sesame oil, garlic, ginger, and warm water until smooth. Adjust consistency to taste.
- In a medium bowl, toss shredded chicken with a few spoonfuls of peanut sauce to coat.
- Lay out wraps or tortillas. Add chicken, carrots, cabbage, bell pepper, and green onions.
- Drizzle with more peanut sauce and sprinkle with peanuts or cilantro if desired. Roll tightly and slice in half to serve.
Notes
- Make the peanut sauce ahead and refrigerate for up to 3 days for quick assembly.
- To keep it gluten-free, use gluten-free wraps and ensure your soy sauce is gluten-free.
- Leftover chicken works great; adjust sauce to taste.
- For extra heat, add a pinch of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Dish
- Method: Assemble
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 wrap
- Calories: 500
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 65 mg
Keywords: Thai Peanut Chicken Wraps, Thai wraps, peanut sauce, chicken wrap, quick lunch, fast dinner, meal prep