Name: Thai Peanut Chicken Wraps
Prep time: 15 min
Total time: 15 min
Cuisine: Thai-Inspired
Ingredients: 2 cups cooked chicken breast, shredded; 1 cup shredded carrots; 1 cup shredded cabbage; 1/2 red bell pepper, thinly sliced; 1/4 cup chopped fresh cilantro; 4 large flour tortillas (8-inch); 1/4 cup chopped roasted peanuts; 1/3 cup creamy peanut butter; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp honey; 1 tsp sesame oil; 1 clove garlic, minced; 1/4 tsp ground ginger; 2-3 tbsp warm water (to thin sauce)

Jump to Recipe·Leave a Review

These Thai Peanut Chicken Wraps combine tender shredded chicken, crisp vegetables, and a creamy peanut sauce all wrapped in a soft tortilla. It’s a quick, no-cook recipe that’s full of bold flavors and perfect for lunch or dinner on the go.

Why You’ll Love This Recipe

I love how these wraps come together so easily—just 15 minutes from start to finish. The creamy peanut sauce adds a rich, tangy flavor that pairs beautifully with the crunchy vegetables and savory chicken. I often make these when I want something healthy yet satisfying without turning on the stove. They’re great for meal prep, super customizable, and can be wrapped up to enjoy on a busy day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked chicken breast, shredded
1 cup shredded carrots
1 cup shredded cabbage
1/2 red bell pepper, thinly sliced
1/4 cup chopped fresh cilantro
4 large flour tortillas (8-inch)
1/4 cup chopped roasted peanuts
1/3 cup creamy peanut butter
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
1 tsp sesame oil
1 clove garlic, minced
1/4 tsp ground ginger
2–3 tbsp warm water (to thin sauce)

Directions

I start by whisking together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and warm water in a small bowl until smooth.
In a large bowl, I combine the shredded chicken, carrots, cabbage, red bell pepper, and cilantro.
I pour the sauce over the chicken and vegetable mixture, tossing everything together until it’s fully coated.
Then, I lay the tortillas flat and divide the filling evenly among them.
I sprinkle chopped peanuts on top, roll up the wraps tightly (tucking in the sides), and they’re ready.
I either slice them in half and serve immediately or wrap them in foil to enjoy later.

Servings and timing

This recipe makes 4 wraps and takes just 15 minutes to prepare. There’s no cooking involved, which makes it perfect for busy weekdays or lazy weekends.

Variations

I like to add a bit of sriracha or red pepper flakes to the peanut sauce when I’m craving a spicy kick. For a vegetarian version, I simply swap the chicken for tofu or tempeh. I’ve also used whole wheat tortillas to make the wraps a bit heartier and higher in fiber. Sometimes I’ll toss in chopped cucumbers or bean sprouts for extra crunch.

Storage/Reheating

When I want to make these ahead of time, I wrap them tightly in foil or parchment and store them in the fridge for up to 2 days. I don’t recommend reheating them, since the fresh veggies are best served cold or at room temperature. If I need to freshen them up, I’ll add a little extra peanut sauce before serving.

FAQs

How can I make these wraps spicier?

I like adding a dash of sriracha or a pinch of red pepper flakes to the peanut sauce. It gives the wraps a nice heat without overpowering the flavors.

Can I make these wraps vegetarian?

Absolutely. I swap out the chicken for tofu or even chickpeas. Both absorb the peanut sauce well and taste delicious with the veggies.

How do I keep the wraps from getting soggy?

I try to dry the veggies thoroughly before mixing them in and only add the sauce right before wrapping. Storing them tightly wrapped in foil also helps.

Can I use crunchy peanut butter instead of creamy?

Yes, I’ve done that when I want extra texture. Just know the sauce might be a bit thicker, so I sometimes add a bit more warm water to thin it out.

Are these wraps freezer-friendly?

I wouldn’t recommend freezing them—the fresh veggies lose their crunch and the tortillas can become soggy when thawed.

Conclusion

These Thai Peanut Chicken Wraps are one of my favorite go-to meals when I want something fresh, quick, and full of flavor. Whether I’m meal-prepping for the week or just need a satisfying lunch in a pinch, this recipe always delivers. Give it a try—I think you’ll enjoy how easy and delicious it is.