Thai Peanut Chicken Wraps Recipe

• Peanut Butter: Choose creamy for a smooth sauce; natural or classic both work well here.
• Low-sodium Soy Sauce: Controls saltiness, and using low-sodium helps balance flavors without overpowering.
• Brown Sugar or Honey: Adds natural sweetness; honey gives a floral note, brown sugar a richer depth.
• Rice Wine Vinegar: Brings a light tang, cutting through the richness of the peanut butter.
• Minced Garlic and Ginger: Essential aromatics that give this sauce its authentic Thai-inspired personality.
• Sriracha Sauce: For a kick of heat—you can adjust according to your spice preference.
• Cooked Chicken Breasts: Ready-to-use shredded or chopped chicken speeds up prep—and leftover chicken works perfectly.
• Coleslaw Mix: A crunchy and refreshing base; pre-shredded bags make things even easier.
• Grated Carrot (Optional): Adds extra color and sweetness, but feel free to skip or swap with cucumber if you prefer.
• Chopped Cilantro: Fresh herb brightness that everyone loves in Thai dishes.
• Roasted Salted Peanuts: Adds crunch and pops of peanut flavor beyond the sauce.
• Tortillas: Flour tortillas are classic, but you can use whole wheat or gluten-free wraps to suit your needs.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I love customizing this Thai Peanut Chicken Wraps Recipe depending on the mood or season. It’s easy to swap ingredients and keep things exciting without losing that signature flavor you’ll crave.

• Vegetarian Version: I’ve made this with crispy tofu or roasted chickpeas instead of chicken, and it’s just as satisfying.
• Spicy Level: Experiment with more or less sriracha to find your perfect heat balance; sometimes I even add chili flakes for an extra punch.
• Greens Swap: Instead of coleslaw, spinach or shredded kale make for a nutrient boost and a slightly different texture.
• Nut-Free Option: Using sunflower seed butter instead of peanut butter keeps the creamy texture without the nuts.

How to Make Thai Peanut Chicken Wraps Recipe

Step 1: Whisk Together the Dressing

Start by combining your peanut butter, low-sodium soy sauce, brown sugar (or honey), rice wine vinegar, minced garlic, ginger, and sriracha in a small bowl or liquid measuring cup. Give it a good whisk until smooth. If the sauce feels too thick, add a tablespoon or two of water to thin it out — here’s where you can tailor the consistency for drizzling or dipping. This dressing is the heart of the wrap, and getting it just right really pays off.

Step 2: Mix the Filling

In a large bowl, toss together your chopped cooked chicken, coleslaw mix, grated carrot, chopped cilantro, and the roasted peanuts. Pour the peanut dressing over the top and gently toss everything until it’s coated evenly. Let it sit for about 5 minutes if you have time—this step lets the flavors mingle and soften the veggies just a touch to bring out even more flavor.

Step 3: Warm and Wrap

Pop your tortillas in the microwave for about 30 seconds to soften them. This little trick makes rolling the wraps so much easier and prevents cracking. Then divide the filling evenly among the tortillas, roll them up tightly, and you’re ready to serve. If you like, you can slice them in half for a nice presentation.

How to Serve Thai Peanut Chicken Wraps Recipe

Garnishes

I love adding a few extra peanuts on top for crunch and a sprinkle of fresh cilantro to brighten things up visually and flavor-wise. Sometimes a squeeze of lime over the top just before serving adds a zesty finish that wakes up all the tastes beautifully.

Side Dishes

My go-to sides here are simple: crunchy cucumber salad, steamed jasmine rice for a more filling meal, or even some edamame pods for a snack-like vibe. These pairings keep it light and fresh alongside the rich peanut flavors.

Creative Ways to Present

For special occasions, I sometimes slice these wraps into pinwheels and arrange them as party finger foods. You can also serve the peanut sauce on the side for dipping, which is always a hit. Wrapping them in parchment paper tied with twine makes for a charming picnic or lunchbox presentation.

Make Ahead and Storage

Storing Leftovers

I usually keep the peanut chicken mixture separate from the tortillas in airtight containers in the fridge. This prevents the wraps from getting soggy and lets me assemble fresh wraps whenever hunger strikes. The filling stays good for 3-4 days refrigerated.

Freezing

While I don’t recommend freezing fully assembled wraps because the tortillas get soggy, the peanut chicken filling freezes beautifully. Just pack it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and mix before serving.

Reheating

To reheat, warm the peanut chicken mixture gently in a skillet over medium heat or in the microwave. Reheat tortillas separately to maintain softness before assembling fresh wraps. This method keeps everything tasting fresh and avoids that dreaded soggy wrap texture.

FAQs

Final Thoughts

Honestly, I can’t recommend this Thai Peanut Chicken Wraps Recipe enough—it’s become my go-to when I want something fast, flavorful, and satisfying without a ton of fuss. I hope you enjoy making it as much as I do, and remember that little tweaks to the spice or veggies can make it your own. Next time you’re craving something fresh but hearty, give these wraps a try—you might just find your new favorite quick meal!

I absolutely love this Thai Peanut Chicken Wraps Recipe because it’s a perfect balance between creamy, tangy, and a little spicy — all wrapped up in a convenient handheld meal. When you first try it, you’ll notice how the peanut dressing perfectly complements the crunchy coleslaw and tender chicken, making it a satisfying lunch or quick dinner that feels far from ordinary.

What makes this wrap standout is how easy it is to whip up, especially when you’re short on time but want something deliciously fresh and filling. You can prep it for busy weekdays or pack it for picnics and lunches, and trust me, everyone will be asking for seconds once they taste this Thai Peanut Chicken Wraps Recipe.

Ingredients You’ll Need

Each ingredient in this Thai Peanut Chicken Wraps Recipe brings its own magic. The creamy peanut butter dressing paired with fresh coleslaw and tender chicken creates a harmony of flavors and textures that just works beautifully. Here’s what you’ll want to grab when shopping:

• Peanut Butter: Choose creamy for a smooth sauce; natural or classic both work well here.
• Low-sodium Soy Sauce: Controls saltiness, and using low-sodium helps balance flavors without overpowering.
• Brown Sugar or Honey: Adds natural sweetness; honey gives a floral note, brown sugar a richer depth.
• Rice Wine Vinegar: Brings a light tang, cutting through the richness of the peanut butter.
• Minced Garlic and Ginger: Essential aromatics that give this sauce its authentic Thai-inspired personality.
• Sriracha Sauce: For a kick of heat—you can adjust according to your spice preference.
• Cooked Chicken Breasts: Ready-to-use shredded or chopped chicken speeds up prep—and leftover chicken works perfectly.
• Coleslaw Mix: A crunchy and refreshing base; pre-shredded bags make things even easier.
• Grated Carrot (Optional): Adds extra color and sweetness, but feel free to skip or swap with cucumber if you prefer.
• Chopped Cilantro: Fresh herb brightness that everyone loves in Thai dishes.
• Roasted Salted Peanuts: Adds crunch and pops of peanut flavor beyond the sauce.
• Tortillas: Flour tortillas are classic, but you can use whole wheat or gluten-free wraps to suit your needs.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I love customizing this Thai Peanut Chicken Wraps Recipe depending on the mood or season. It’s easy to swap ingredients and keep things exciting without losing that signature flavor you’ll crave.

• Vegetarian Version: I’ve made this with crispy tofu or roasted chickpeas instead of chicken, and it’s just as satisfying.
• Spicy Level: Experiment with more or less sriracha to find your perfect heat balance; sometimes I even add chili flakes for an extra punch.
• Greens Swap: Instead of coleslaw, spinach or shredded kale make for a nutrient boost and a slightly different texture.
• Nut-Free Option: Using sunflower seed butter instead of peanut butter keeps the creamy texture without the nuts.

How to Make Thai Peanut Chicken Wraps Recipe

Step 1: Whisk Together the Dressing

Start by combining your peanut butter, low-sodium soy sauce, brown sugar (or honey), rice wine vinegar, minced garlic, ginger, and sriracha in a small bowl or liquid measuring cup. Give it a good whisk until smooth. If the sauce feels too thick, add a tablespoon or two of water to thin it out — here’s where you can tailor the consistency for drizzling or dipping. This dressing is the heart of the wrap, and getting it just right really pays off.

Step 2: Mix the Filling

In a large bowl, toss together your chopped cooked chicken, coleslaw mix, grated carrot, chopped cilantro, and the roasted peanuts. Pour the peanut dressing over the top and gently toss everything until it’s coated evenly. Let it sit for about 5 minutes if you have time—this step lets the flavors mingle and soften the veggies just a touch to bring out even more flavor.

Step 3: Warm and Wrap

Pop your tortillas in the microwave for about 30 seconds to soften them. This little trick makes rolling the wraps so much easier and prevents cracking. Then divide the filling evenly among the tortillas, roll them up tightly, and you’re ready to serve. If you like, you can slice them in half for a nice presentation.

How to Serve Thai Peanut Chicken Wraps Recipe

Garnishes

I love adding a few extra peanuts on top for crunch and a sprinkle of fresh cilantro to brighten things up visually and flavor-wise. Sometimes a squeeze of lime over the top just before serving adds a zesty finish that wakes up all the tastes beautifully.

Side Dishes

My go-to sides here are simple: crunchy cucumber salad, steamed jasmine rice for a more filling meal, or even some edamame pods for a snack-like vibe. These pairings keep it light and fresh alongside the rich peanut flavors.

Creative Ways to Present

For special occasions, I sometimes slice these wraps into pinwheels and arrange them as party finger foods. You can also serve the peanut sauce on the side for dipping, which is always a hit. Wrapping them in parchment paper tied with twine makes for a charming picnic or lunchbox presentation.

Make Ahead and Storage

Storing Leftovers

I usually keep the peanut chicken mixture separate from the tortillas in airtight containers in the fridge. This prevents the wraps from getting soggy and lets me assemble fresh wraps whenever hunger strikes. The filling stays good for 3-4 days refrigerated.

Freezing

While I don’t recommend freezing fully assembled wraps because the tortillas get soggy, the peanut chicken filling freezes beautifully. Just pack it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and mix before serving.

Reheating

To reheat, warm the peanut chicken mixture gently in a skillet over medium heat or in the microwave. Reheat tortillas separately to maintain softness before assembling fresh wraps. This method keeps everything tasting fresh and avoids that dreaded soggy wrap texture.

FAQs

Final Thoughts

Honestly, I can’t recommend this Thai Peanut Chicken Wraps Recipe enough—it’s become my go-to when I want something fast, flavorful, and satisfying without a ton of fuss. I hope you enjoy making it as much as I do, and remember that little tweaks to the spice or veggies can make it your own. Next time you’re craving something fresh but hearty, give these wraps a try—you might just find your new favorite quick meal!