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Thai peanut chicken wrap sliced in half and filled with shredded chicken, peanut sauce, cabbage, carrots, cucumber, bell pepper, cilantro, and chopped peanuts on a white plate.
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Thai Peanut Chicken Wrap

These Thai Peanut Chicken Wraps are loaded with juicy chicken, crunchy vegetables, roasted peanuts, and a creamy homemade peanut sauce. They're fresh, satisfying, and perfect for a quick lunch, easy dinner, or meal prep.
Course dinner, Lunch, Main Course, Sandwiches & Wraps
Cuisine Asian-inspired, Fusion, Thai-Inspired
Keyword asian chicken wrap, asian-inspired wrap recipe, chicken lunch wrap, chicken tortilla wrap, Chicken Wrap Recipe, crunchy chicken wrap, Easy Chicken Wrap, easy lunch recipe, fresh chicken wrap, healthy chicken wrap, homemade peanut sauce, meal prep wrap, peanut chicken wrap, peanut sauce chicken wrap, quick dinner wrap, rotisserie chicken wrap, thai chicken wrap, thai peanut chicken wrap, thai peanut sauce wrap, thai-inspired wrap
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 4 wraps
Calories 600kcal
Cost $12 for entire recipe

Equipment

  • Mixing bowls
  • Whisk
  • Cutting board
  • Chef’s knife
  • measuring cups
  • Measuring spoons
  • Vegetable peeler (optional, for carrots)
  • Microwave or skillet (for warming tortillas)
  • Spoon or spatula
  • Serving platter or plates
  • Mandoline slicer for thin, even vegetables optional equipment
  • Citrus juicer for fresh lime juice optional equipment

Ingredients

Peanut Sauce

  • 1/2 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon freshly grated ginger
  • 1 garlic clove minced
  • 3 to 4 tablespoons warm water

Chicken

  • 2 1/2 cups cooked chicken shredded
  • 1 teaspoon soy sauce
  • 1 teaspoon fresh lime juice

Vegetable Filling

  • 2 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper thinly sliced
  • 1 cup cucumber julienned
  • 1/4 cup sliced green onions
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon fresh lime juice
  • Pinch of salt

Assembly

  • 4 large burrito-size flour tortillas
  • 1/3 cup roasted peanuts chopped

Instructions

  • In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, ginger, garlic, and 3 tablespoons warm water until smooth and creamy. Add additional water as needed to create a pourable sauce.
  • In a separate bowl, combine the shredded chicken with the soy sauce and lime juice. Add about one-third of the peanut sauce and toss until the chicken is evenly coated.
  • In another bowl, combine the cabbage, carrots, bell pepper, cucumber, green onions, cilantro, lime juice, and salt. Toss until evenly mixed.
  • Warm the tortillas briefly in the microwave or a dry skillet until soft and flexible.
  • Divide the vegetable mixture evenly among the tortillas, leaving a border around the edges.
  • Top each tortilla with the peanut chicken and sprinkle with the chopped peanuts.
  • Drizzle with additional peanut sauce.
  • Fold in the sides of the tortillas and roll tightly into wraps.
  • Slice in half and serve immediately with the remaining peanut sauce for dipping.

Notes

Use Rotisserie Chicken for Convenience

Rotisserie chicken makes these Thai Peanut Chicken Wraps incredibly quick and easy to prepare. Simply shred the chicken and toss it with the peanut sauce for a flavorful shortcut that's perfect for busy weeknights and meal prep lunches.

Adjust the Peanut Sauce Consistency

Peanut butter brands vary in thickness, so you may need a little more or less warm water to achieve the perfect consistency. The sauce should be smooth and easy to drizzle but still thick enough to coat the chicken and vegetables.

Don't Skip the Fresh Vegetables

The combination of cabbage, carrots, cucumber, bell pepper, and green onions provides the crunchy texture that makes a Thai peanut chicken wrap so satisfying. Fresh vegetables also balance the richness of the peanut sauce.

Warm the Tortillas Before Rolling

A quick 10 to 15 seconds in the microwave or a few seconds in a dry skillet helps prevent cracking and makes the wraps easier to roll tightly.

Customize the Heat Level

For a spicy Thai peanut chicken wrap, stir sriracha into the peanut sauce or add sliced jalapeños before rolling. If serving children, leave the sauce mild and offer hot sauce on the side.

Make It Ahead

The peanut sauce can be prepared up to 5 days in advance and stored in an airtight container in the refrigerator. The vegetables can also be sliced ahead of time, making assembly fast and convenient.

Add Extra Protein

For an even heartier wrap, increase the chicken to 3 cups or add shelled edamame for additional protein and texture.

Best Served Fresh

These wraps are at their best when assembled just before serving. If making them ahead for lunch, store the peanut sauce separately and drizzle it on right before eating to keep the vegetables crisp.

Easy Ingredient Swaps

Broccoli slaw can replace the cabbage, and lettuce wraps can be used instead of flour tortillas for a lower-carb option. You can also substitute cooked turkey, shrimp, or tofu for the chicken while keeping the same delicious Thai-inspired flavors.