I make Thai Peanut Chicken Wraps when I need a quick lunch or a small dinner. I started making them on weeknights. I wanted food that cooks fast and tastes good. These wraps fit that need. I keep cooked chicken ready in the fridge. That makes the wrap very quick to assemble. The peanut sauce is rich and bright. The vegetables add crunch and color. This mix works when I am short on time and want food that fills me up.
I also make Thai Peanut Chicken Wraps for work lunches. I can wrap them tight and pack them. They stay good for a few hours. I like that the sauce can be made in one bowl. The wrap does not need a lot of tools. The recipe helps on busy days. It is also a simple way to use leftover chicken and fresh vegetables.
This recipe shows how to make Thai Peanut Chicken Wraps at home. It uses cooked chicken and a quick peanut sauce. The wrap tastes savory and a bit sweet. It also has a hint of lime. The sauce feels smooth and rich. The vegetables give a fresh, crunchy bite. People make this wrap for lunch, a light dinner, or a to-go meal. It works for meal prep. You can change the spice and the crunch to suit your taste. If you like simple sauces, try a small change like a different citrus or a little more soy. You can also try a similar sauce idea from a three-ingredient orange chicken sauce to learn fast sauce tricks.
Why make this recipe
Make this recipe when you want food fast. It takes little time if you have cooked chicken. The sauce needs one bowl and a whisk. You do not need much skill. It is easy to change the taste. Add more honey to make it sweeter. Add a little hot sauce to make it spicy. The wrap stores well in the fridge for a day or two. It is a good way to use leftover meat and fresh veggies. The recipe is filling and still light enough for a quick meal. It works for kids and adults. You can make many wraps from a small amount of chicken. This helps when you feed a few people on a weeknight.
How to make Thai Peanut Chicken Wraps
First, plan the steps in this order: make the peanut sauce, toss the chicken with sauce, prep the vegetables, warm the wraps, and then assemble. Making the sauce first saves time. The sauce gives the main flavor. Tossing the chicken with some sauce keeps it moist. Prep the vegetables while the sauce sets. Warm the tortillas so they bend and roll without breaking. When you assemble, work on a flat surface and keep the fillings in the center. This makes rolling easier and neater. If you want a hotter taste, add chili or hot sauce to the sauce now. If you prefer more crunch, add nuts or extra veggies at the end. For more ideas on quick chicken dishes to pair or compare, see the simple method in the bang bang chicken skillet recipe.
Ingredients
- 2 cups cooked chicken breast, shredded or sliced
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice (or rice vinegar)
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1–2 tablespoons water (to thin the sauce)
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 red bell pepper, thinly sliced
- 2 green onions, chopped
- 4–6 large flour tortillas or wraps
- Optional: crushed peanuts, chopped cilantro, lime wedges for garnish
These items are common and easy to find. Use cooked chicken you already have. You can roast, grill, or use store rotisserie chicken. Peanut butter should be smooth for a better sauce texture. Lime juice makes the sauce bright. If you do not have lime, use rice vinegar. The water thins the sauce so it pours. The vegetables add color and crunch. Tortillas work well, but flatbreads also work. Optional toppings add a nutty crunch and fresh herb taste. This list is simple and made for fast weeknight cooking.
Directions
Make the peanut sauce: Put peanut butter, soy sauce, honey, lime juice, sesame oil, garlic powder, and ground ginger in a bowl. Whisk them until they blend. Add 1–2 tablespoons of water a little at a time. Stop when the sauce is smooth and pours. This step makes a bright, thick sauce that coats the chicken well.
Prepare the chicken: Shred or slice the cooked chicken. Put it in a large bowl. Add 3–4 tablespoons of the peanut sauce. Toss so each piece gets sauce. This keeps the chicken moist and adds the main flavor. Save the rest of the sauce for drizzling or dipping.
Prep the vegetables: Rinse and shred the carrots and cabbage. Thinly slice the red bell pepper. Chop the green onions. Put them on a plate or in bowls. This keeps the work clean while you warm the tortillas.
Warm the tortillas (optional): Heat each tortilla for 10–15 seconds in the microwave or warm in a dry skillet for a few seconds per side. Warming makes the wrap soft and easier to roll. Be careful not to overheat or they can dry out.
Assemble the wraps: Lay a tortilla flat. Put a portion of the peanut-coated chicken in the center. Add carrots, cabbage, bell pepper, and green onion on top. Drizzle more peanut sauce if you want. Add crushed peanuts or cilantro for taste. This step builds layers for texture and flavor.
Roll the wraps: Fold the sides in, then roll from the bottom up. Roll tight so the filling stays inside. Slice the wrap in half. Serve right away or wrap tightly in foil for later. Wrapping keeps them neat for travel.
These steps help keep the work quick and tidy. Each step builds on the last. The sauce gives the main taste. The chicken holds the sauce. The veggies give texture. Warming the tortilla makes the wrap easy to close.
How to serve Thai Peanut Chicken Wraps
Serve the wraps hot or at room temperature. Cut them in half to make eating easier. Serve with lime wedges so people can add fresh juice. Put a small bowl of the extra peanut sauce on the side for dipping. You can serve a simple green salad or fruit on the side. For a packed lunch, wrap each tightly in foil or parchment paper. For a party, arrange the wraps on a platter and add bowls of crushed peanuts and cilantro. You can also serve these with rice or a light soup if you want a fuller meal. Keep plates and napkins ready; the sauce can drip. These serving ideas are quick and work well for home or on the go.
How to store Thai Peanut Chicken Wraps
Store the sauce in the fridge in a small jar. The sauce keeps well for 4–5 days. Store the chicken and vegetables separately in airtight containers for best texture. If you make full wraps, wrap each one tightly in foil or plastic wrap. Full wraps stay fresh in the fridge for about 1–2 days. Do not freeze full wraps; the vegetables get soggy after thaw. You can freeze the cooked chicken in a freezer-safe container for up to 2 months. When you reheat frozen chicken, thaw in the fridge first and warm gently. For day-use, keep the sauce in a small container and add it just before you eat to keep the wrap crisp.
Tips to make Thai Peanut Chicken Wraps
Use warm tortillas to avoid cracking when you roll. Start with less sauce on the chicken and add more when you serve if you like. Too much sauce can make the wrap soggy. Chop the vegetables small and thin so they fit inside the wrap. If you need more heat, add red pepper flakes or a dash of sriracha to the sauce. Taste the sauce before you toss the chicken. Adjust soy or honey to balance salt and sweet. If your peanut butter is thick, stir it well first. If you want a cleaner pack lunch, place sauce in a small leak-proof cup and add at serving. For more ideas on how to pair chicken dishes, try this apple brie stuffed chicken page for a different chicken serving idea.
Variation
You can change this wrap in many small ways. Swap chicken for cooked shrimp or tofu. Use crunchy peanut butter for more texture. Replace soy sauce with tamari for a gluten-free option. Use whole wheat or corn tortillas for a different bite. Add sliced cucumber or bean sprouts for extra crunch. For more green flavor, add fresh basil or mint. If you want a dairy-free version, skip any cheese and use plant-based toppings. If you prefer more heat, mix in some chili garlic sauce. These swaps keep the main idea but change the final taste and texture. Try small swaps first to see what you like.
FAQs
Q: Can I use raw chicken? A: No. Use cooked chicken. This recipe uses cooked chicken for speed and safety.
Q: Can I make the sauce ahead? A: Yes. Make the sauce and keep it in a jar in the fridge for up to 5 days.
Q: Can I use whole grain wraps? A: Yes. Whole grain or corn tortillas work fine. Warm them first so they do not crack.
Q: How do I keep the wrap from getting soggy? A: Do not add all the sauce before storing. Keep sauce in a small cup and add at serving. Use crisp vegetables and wrap tight.
Conclusion
For a quick, tasty version of this meal, see the recipe for Easy, Peanut Chicken Wraps (Dairy Free) – Simply Whisked for another take on peanut wraps. For more ideas on crunchy, Thai-style peanut wraps, try Crunchy Rainbow Thai-Inspired Peanut Chicken Wraps – Ambitious Kitchen.
Print
Thai Peanut Chicken Wraps
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Quick and flavorful wraps filled with cooked chicken, fresh vegetables, and a rich peanut sauce. Perfect for lunch or light dinner.
Ingredients
- 2 cups cooked chicken breast, shredded or sliced
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice (or rice vinegar)
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1–2 tablespoons water (to thin the sauce)
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 red bell pepper, thinly sliced
- 2 green onions, chopped
- 4–6 large flour tortillas or wraps
- Optional: crushed peanuts, chopped cilantro, lime wedges for garnish
Instructions
- Make the peanut sauce: In a bowl, whisk together peanut butter, soy sauce, honey, lime juice, sesame oil, garlic powder, and ground ginger. Gradually add water until smooth.
- Prepare the chicken: Toss the shredded chicken with 3–4 tablespoons of the peanut sauce to coat.
- Prep the vegetables: Rinse and shred carrots and cabbage, thinly slice red bell pepper, and chop green onions. Arrange them on a plate.
- Warm the tortillas: Heat each tortilla in the microwave or skillet for a few seconds to soften.
- Assemble the wraps: Place a portion of peanut-coated chicken in the center of a tortilla, followed by the vegetables and extra peanut sauce if desired.
- Roll the wraps: Fold sides in and roll tightly from the bottom. Slice in half to serve.
Notes
Store the extra peanut sauce in the fridge for up to 4–5 days. Wrap full rolls tightly for storage; they last 1–2 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Wrap
- Cuisine: Thai
Nutrition
- Serving Size: 1 wrap
- Calories: 400
- Sugar: 7g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
