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Easy Thai Peanut Chicken Wraps

Quick and delicious wraps filled with tender chicken and creamy peanut sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Asian, Thai
Servings 4 wraps
Calories 300 kcal

Ingredients
  

Peanut Sauce

  • 1/2 cup creamy peanut butter Choose a natural and creamy peanut butter for the best results.
  • 2 tablespoons soy sauce Can substitute with low-sodium soy sauce.
  • 1 tablespoon honey Can substitute with agave syrup or maple syrup.
  • 1 tablespoon lime juice or rice vinegar Fresh lime juice recommended.
  • 1 teaspoon sesame oil Adds a toasty aroma.
  • 1/2 teaspoon garlic powder Provides depth without peeling and chopping.
  • 1/2 teaspoon ground ginger Adds warmth and spiciness.
  • 1-2 tablespoons water To adjust the thickness of sauce.

Wrap Ingredients

  • 2 cups cooked chicken breast, shredded Use leftover roast or pre-cooked rotisserie chicken.
  • 1 cup shredded carrots Pre-shredded mix can save time.
  • 1 cup shredded red cabbage Can use green cabbage if necessary.
  • 4-6 large flour tortillas or wraps Can use whole wheat or gluten-free wraps.

Garnishes (Optional)

  • crushed peanuts For garnish.
  • chopped cilantro For aromatic finish.
  • lime wedges For serving.

Instructions
 

Make the Peanut Sauce

  • In a mixing bowl, whisk together the creamy peanut butter, soy sauce, honey, lime juice, sesame oil, garlic powder, and ground ginger.
  • Gradually add 1-2 tablespoons of water until the sauce is smooth and pourable.

Prepare the Chicken

  • Shred or slice the cooked chicken and toss it with 3-4 tablespoons of the peanut sauce in a large bowl.
  • Set aside the remaining peanut sauce for serving.

Prep the Veggies

  • Chop the shredded carrots, red cabbage, red bell pepper, and green onions.

Warm the Tortillas

  • If desired, warm the tortillas in the microwave for 10-15 seconds or in a dry skillet over low heat.

Assemble the Wraps

  • Lay a tortilla flat and add a portion of the peanut-coated chicken, topped with carrots, cabbage, bell pepper, and green onions.
  • Drizzle more peanut sauce on top, then garnish with crushed peanuts and chopped cilantro.

Roll and Serve

  • Fold in the sides of the tortilla and tightly roll it up from the bottom.
  • Slice in half and serve on a plate with lime wedges and reserved peanut sauce.

Notes

Leftovers can be stored separately in the fridge for up to 3 days. Reheat chicken gently to avoid dryness.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gSodium: 600mgFiber: 3gSugar: 6g
Keyword easy wraps, family favorite, Meal Prep, Quick Dinner, Thai peanut chicken wraps
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