If you’re looking for a quick and tasty meal, Thai Peanut Chicken Wraps are a delightful choice! These wraps combine tender chicken with colorful veggies and a rich peanut sauce that’s bursting with flavor. Perfect for lunch, dinner, or even a picnic, this recipe is simple and satisfying, making it a great addition to any meal rotation.
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes, making it perfect for busy weeknights.
- Simple Ingredients: Uses everyday ingredients that you may already have in your kitchen.
- Crowd-Pleaser: Great for family dinners or gatherings with friends—everyone will love it!
- Unbelievably Delicious: The combination of crunchy veggies, savory chicken, and creamy peanut sauce will have your taste buds dancing.
Ingredients Needed
For the sauce:
- 1/4 cup peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar or honey
- 2 tablespoons rice wine vinegar
- 1/2 tablespoon minced garlic
- 1/2 tablespoon minced ginger
- 1 teaspoon sriracha sauce
- 1-2 tablespoons water (optional, for thinning)
For the filling:
- 2 chicken breasts, cooked and chopped
- 3 cups coleslaw mix
- 1/2 cup grated carrot (optional, for extra crunch)
- 1/4 cup chopped cilantro
- 1/4 cup roasted, salted peanuts (for added crunch)
- 4-6 tortillas (to wrap everything up)
How to Make Thai Peanut Chicken Wraps
- Prepare the Sauce: In a small bowl or liquid measuring cup, whisk together the peanut butter, soy sauce, brown sugar or honey, rice wine vinegar, minced garlic, minced ginger, and sriracha sauce. If the mixture is too thick, add water gradually to reach your desired consistency.
- Mix the Filling: In a large mixing bowl, combine the cooked chicken, coleslaw mix, grated carrot, cilantro, and peanuts. Drizzle the prepared sauce over the mixture and gently toss everything together until well combined. Let it sit for a few minutes to allow the flavors to meld.
- Warm the Tortillas: To make them pliable and easy to wrap, heat the tortillas in the microwave for about 30 seconds.
- Assemble the Wraps: Divide the chicken and veggie filling evenly among the warmed tortillas. Roll each tortilla tightly to encase the filling and secure it.
- Serve and Enjoy: Serve your wraps immediately, perhaps with extra peanut sauce on the side for dipping!
Serving and Storage Tips
To enhance presentation, you can slice the wraps in half diagonally and serve them on a platter with extra crunchy peanuts and fresh cilantro on top. For storage, keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat the filling gently in the microwave before assembling in fresh tortillas.
Helpful Notes
- Customization: Feel free to add other veggies like bell peppers or cucumbers for extra freshness.
- Make it Spicy: Adjust the amount of sriracha based on your spice preference.
- Meal Prep: This filling can be made ahead of time and stored in the fridge. Just wrap it up when you’re ready to eat.
Conclusion
Thai Peanut Chicken Wraps are not only easy to make but also incredibly delicious! With their vibrant flavors and satisfying crunch, they are sure to impress. If you’ve tried this recipe, please leave a comment and a star rating! Don’t forget to share your creations on social media, and let us know—what variations did you try?
Frequently Asked Questions (FAQ)
Can I use an alternative ingredient for peanut butter?
Yes, you can use almond butter or sunflower seed butter if you have nut allergies.
How do I make this gluten-free?
To make this recipe gluten-free, use gluten-free soy sauce or tamari in place of regular soy sauce.
Is this recipe freezer-friendly?
The filling can be frozen in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.
Print
Thai Peanut Chicken Wraps
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Delicious Thai Peanut Chicken Wraps filled with tender chicken, crunchy veggies, and a rich peanut sauce.
Ingredients
- 1/4 cup peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar or honey
- 2 tablespoons rice wine vinegar
- 1/2 tablespoon minced garlic
- 1/2 tablespoon minced ginger
- 1 teaspoon sriracha sauce
- 1–2 tablespoons water (optional, for thinning)
- 2 chicken breasts, cooked and chopped
- 3 cups coleslaw mix
- 1/2 cup grated carrot (optional, for extra crunch)
- 1/4 cup chopped cilantro
- 1/4 cup roasted, salted peanuts (for added crunch)
- 4–6 tortillas (to wrap everything up)
Instructions
- In a small bowl or liquid measuring cup, whisk together the peanut butter, soy sauce, brown sugar or honey, rice wine vinegar, minced garlic, minced ginger, and sriracha sauce. If the mixture is too thick, add water gradually to reach your desired consistency.
- In a large mixing bowl, combine the cooked chicken, coleslaw mix, grated carrot, cilantro, and peanuts. Drizzle the prepared sauce over the mixture and gently toss everything together until well combined. Let it sit for a few minutes to allow the flavors to meld.
- To make the tortillas pliable, heat them in the microwave for about 30 seconds.
- Divide the chicken and veggie filling evenly among the warmed tortillas. Roll each tortilla tightly to encase the filling and secure it.
- Serve your wraps immediately with extra peanut sauce on the side for dipping.
Notes
Feel free to add other veggies for freshness. Adjust the spiciness by varying the amount of sriracha.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: No Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg