I’m craving something fresh and flavorful tonight, and these Thai Peanut Chicken Wraps are calling my name. They bring together tender chicken, crisp veggies, and that irresistible creamy peanut sauce that makes every bite addictive. I stumbled on this combo years ago when I needed a quick dinner that wouldn’t leave me stuck at the stove, and it’s been a family favorite ever since.
Table of Contents
Ingredients for Thai Peanut Chicken Wraps
I always start with quality peanut butter for this recipe because it truly makes all the difference in the sauce. Natural peanut butter gives you that authentic Thai flavor without any unnecessary additives.
For the Peanut Sauce:
- 1/4 cup natural peanut butter (creamy, unsweetened)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar or honey
- 2 tablespoons rice wine vinegar
- 1/2 tablespoon minced garlic (fresh works best)
- 1/2 tablespoon minced ginger (I usually grate mine fresh)
- 1 teaspoon sriracha sauce (adjust to your heat preference)
- 1-2 tablespoons water (for thinning if needed)
For the Wraps:
- 2 chicken breasts, cooked and chopped (about 2 cups, or use rotisserie chicken)
- 3 cups coleslaw mix (pre-shredded saves time)
- 1/2 cup grated carrot
- 1/4 cup chopped fresh cilantro (or substitute with fresh basil if preferred)
- 1/4 cup roasted, salted peanuts (roughly chopped)
- 4-6 large flour tortillas (burrito-size)
Step-by-Step Instructions
I recommend making the sauce first and letting it sit while you prep everything else. In my experience, this gives the flavors time to blend beautifully.
Step 1: In a small bowl, whisk together the peanut butter, soy sauce, brown sugar, rice wine vinegar, minced garlic, minced ginger, and sriracha until smooth and well combined. The sauce should have the consistency of heavy cream. If it seems too thick, add water one tablespoon at a time until you reach your desired consistency. The sauce may look separated at first but will come together with vigorous whisking.
Step 2: In a large mixing bowl, combine your chopped chicken, coleslaw mix, grated carrot, cilantro, and chopped peanuts. Drizzle the prepared peanut sauce over the mixture and toss everything together until evenly coated. Let this sit for 3-5 minutes so the coleslaw can absorb some of the sauce and soften slightly. This resting time really helps the flavors meld together.
Step 3: Place your tortillas on a microwave-safe plate and cover them with a damp paper towel. Microwave for 30 seconds to warm and soften them. This step prevents cracking when you roll your wraps and makes them much easier to work with. If you prefer, you can warm them individually in a dry skillet for about 15 seconds per side.
Step 4: Lay a warmed tortilla flat and spoon about 3/4 to 1 cup of filling down the center, leaving about 2 inches of space on the sides. Fold in the left and right sides first, then roll from the bottom up, keeping the filling tucked in tightly as you go. For immediate serving, roll snugly but not too tight. For meal prep, roll very tightly and wrap in parchment. Slice in half diagonally and serve immediately.
Perfect Pairings for Thai Peanut Chicken Wraps
These wraps are substantial on their own, but the right side dish can turn them into a complete restaurant-quality meal.
Cucumber Salad with Rice Vinegar: A light, refreshing cucumber salad with rice vinegar dressing provides the perfect cooling contrast to the rich peanut sauce. The crisp texture and tangy flavor help balance the wraps beautifully.
Chicken with Mixed Vegetable Stir Fry: If you want to expand your Thai-inspired meal, serve these wraps alongside a vegetable stir fry for extra nutrition and variety while keeping the Asian flavor profile consistent.
Edamame with Sea Salt: Steamed edamame gives you an extra protein boost and a fun finger food element that kids especially love. The mild flavor complements without competing with the bold peanut sauce.
Fresh Fruit Salad: A bowl of tropical fruits like pineapple, mango, and mandarin oranges brings natural sweetness that pairs wonderfully with the savory, spicy notes in the wraps.
Street Corn Chicken Rice Bowl: For a heartier meal, pair these wraps with a simple rice bowl that adds substance while complementing the bold flavors.
Keeping Your Wraps Fresh
Store your wrap filling and peanut sauce separately in airtight containers in the refrigerator for up to 3 days. This prevents the tortillas from getting soggy and keeps everything fresh. The separate storage also allows the coleslaw to maintain its crunch.
When you’re ready to eat, the peanut sauce will have thickened in the fridge (this is normal for peanut butter-based sauces), so I recommend keeping a little extra on hand to drizzle over your wraps before serving. You can also warm the filling slightly in the microwave for 30-45 seconds if you prefer it less cold. Assembled wraps can be tightly wrapped in parchment paper and foil and refrigerated for up to 2 days, though they’re best enjoyed fresh because the tortillas can absorb moisture and become slightly soggy.
These wraps are excellent for meal prep. Prepare all your components on Sunday, then quickly assemble fresh wraps throughout the week for lunch or dinner. You can also slice assembled wraps into pinwheels for a party appetizer that always impresses.
FAQs
Can I make these wraps gluten-free?
Absolutely! Use gluten-free tortillas and substitute tamari or coconut aminos for the soy sauce. The flavor stays just as delicious with these simple swaps.
What if I have a peanut allergy?
You can easily substitute sunflower seed butter, almond butter, or tahini for the peanut butter. The sauce will have a slightly different flavor profile but will still be creamy and delicious. Just be aware that sunflower seed butter can turn slightly green when mixed with acidic ingredients, which is harmless but may affect appearance.
How can I add more vegetables?
Feel free to add thinly sliced bell peppers, shredded red cabbage, snap peas, or even spiralized zucchini. Just keep the vegetables crisp and cut small enough to wrap easily. The wraps can handle about 4-5 cups of total filling before becoming difficult to roll.
Thai Peanut Chicken Wraps
Ingredients
Equipment
Method
- In a small bowl, whisk together peanut butter, soy sauce, brown sugar or honey, rice wine vinegar, minced garlic, minced ginger, and sriracha until smooth and well combined. The sauce should have the consistency of heavy cream. If it seems too thick, add water one tablespoon at a time until you reach your desired consistency.
- In a large mixing bowl, combine chopped chicken, coleslaw mix, grated carrot, cilantro, and chopped peanuts. Drizzle the prepared peanut sauce over the mixture and toss until evenly coated. Let sit for 3-5 minutes to allow flavors to meld and coleslaw to soften slightly.
- Place tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for 30 seconds to warm and soften them, preventing cracking during rolling. Alternatively, warm individually in a dry skillet for about 15 seconds per side.
- Lay a warmed tortilla flat and spoon 3/4 to 1 cup of filling down the center, leaving about 2 inches of space on the sides. Fold in the left and right sides, then roll from the bottom up, keeping the filling tucked in tightly. For meal prep, roll very tightly and wrap in parchment. Slice in half diagonally and serve immediately.
Notes
