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Thai peanut chicken wraps in 25 minutes with homemade peanut dressing of quarter cup natural creamy peanut butter, 2 tablespoons coconut aminos, 1 tablespoon rice wine vinegar, 1 teaspoon freshly grated ginger, 1 teaspoon honey, 2-3 tablespoons warm water whisked smooth optional red pepper flakes - 2 grilled chicken breasts sliced thin, 6 large flour tortillas filled 3 cups coleslaw mix, 1 cup shredded carrots, one-third cup roasted peanuts, quarter cup chopped fresh cilantro and chicken layered, peanut dressing drizzled, rolled tight, cut diagonal, served extra sauce

Thai Peanut Chicken Wraps

Tender sliced chicken, shredded purple cabbage, carrots, cucumber, and fresh herbs wrapped in a warm flour tortilla with a bold homemade peanut sauce. A fresh, protein-rich lunch or dinner wrap ready in 20 minutes that holds up well for meal prep.
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Prep Time 17 minutes
Cook Time 3 minutes
Total Time 20 minutes
Servings: 4 wraps
Course: Lunch
Cuisine: American
Calories: 476
Ingredients Equipment Method Notes

Ingredients
  

  • 1/3 cup natural creamy peanut butter
  • 2 tbsp soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tbsp toasted sesame oil
  • 1 tsp fresh ginger, finely grated
  • 1 small clove garlic, grated
  • 1 to 2 tsp chili garlic sauce or sriracha adjust to taste
  • 2 to 4 tbsp warm water to thin sauce
  • 2 cups cooked chicken breast or thigh, sliced thin or shredded
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots
  • 1/2 English cucumber, cut into thin matchsticks
  • 3 green onions, sliced on a diagonal
  • 1/4 cup fresh cilantro leaves
  • 2 tbsp roasted salted peanuts, roughly chopped
  • 4 large flour tortillas, 10-inch
  • lime wedges for serving

Equipment

  • Mixing Bowl
  • Whisk
  • Sharp Knife and Cutting Board
  • Dry Skillet for Warming Tortillas

Method
 

  1. Whisk all peanut sauce ingredients together, adding warm water gradually until smooth and pourable. Set aside.
  2. Warm tortillas in a dry skillet 20 to 25 seconds per side until pliable.
  3. Spread 2 tbsp peanut sauce across the lower third of each tortilla. Layer chicken, cabbage, carrots, cucumber, and green onion in a tall, compact mound.
  4. Scatter cilantro and chopped peanuts over filling.
  5. Fold sides inward and roll tightly from the bottom. Rest seam-side down 30 seconds before cutting diagonally. Serve with lime and extra sauce.

Notes

  • Use natural peanut butter with no added sugar for the most balanced sauce.
  • Stack filling tall rather than spreading wide for a cleaner roll and tighter wrap.
  • Warm tortillas before rolling - cold tortillas crack and won't seal properly at the seam.
  • Pat cucumber dry before adding to meal prep wraps to prevent sogginess.
  • Store sauce separately when prepping ahead - drizzle just before eating for best texture.