Thai Peanut Chicken Wraps are bold, flavorful, and perfect for a quick lunch or light dinner. Tender chicken is tossed in a creamy, spicy peanut sauce and wrapped up with crunchy veggies in a soft tortilla or lettuce leaf. It’s the kind of meal that comes together fast but tastes like something I spent hours preparing.
Why I Love This Recipe
I love this recipe because it’s quick, healthy, and bursting with flavor. The peanut sauce has just the right balance of savory, sweet, tangy, and spicy. The wraps are filling without being heavy, and they’re endlessly customizable based on what I have in the fridge. They’re also great for meal prep—I make the filling ahead and wrap it up fresh when I’m ready to eat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the peanut chicken:
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Cooked, shredded or chopped chicken (grilled, rotisserie, or leftover)
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Peanut butter (creamy works best)
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Soy sauce
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Rice vinegar or lime juice
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Honey or maple syrup
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Garlic, minced
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Ginger, grated (optional)
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Sriracha or chili flakes (for heat)
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Water (to thin the sauce if needed)
For the wraps:
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Flour tortillas, lettuce leaves, or wraps of choice
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Shredded carrots
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Cabbage or coleslaw mix
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Sliced cucumbers
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Chopped cilantro
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Chopped peanuts (optional, for crunch)
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Lime wedges (for serving)
Directions
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In a bowl, I whisk together peanut butter, soy sauce, vinegar or lime juice, honey, garlic, ginger, and sriracha until smooth. I add a splash of water to thin it out if needed.
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I toss the shredded chicken in the sauce until fully coated.
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I lay out my tortillas or lettuce wraps and layer on cabbage, carrots, cucumbers, and the peanut chicken.
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I sprinkle with cilantro and chopped peanuts if using, then roll up the wraps tightly or fold the lettuce cups.
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I serve with lime wedges and extra sauce on the side if I want a little more flavor in each bite.
Servings and Timing
This recipe makes about 4 wraps.
Prep time: 15 minutes
Cook time: 0 minutes (if chicken is pre-cooked)
Total time: 15 minutes
Variations
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Veggie version: I swap the chicken for tofu, edamame, or chickpeas for a plant-based option.
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Add noodles: I mix in cooked rice noodles to turn this into a wrap version of a Thai noodle bowl.
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Spice it up: I use extra sriracha or chopped Thai chili for more heat.
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Nut-free: I use sunflower seed butter or almond butter if I need a peanut-free option.
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Wrap alternative: I use collard greens or large butter lettuce leaves for a lighter, low-carb wrap.
Storage/Reheating
I store the peanut chicken mixture separately in the fridge for up to 4 days. When I’m ready to eat, I assemble the wraps fresh to keep everything crisp. I don’t recommend freezing the sauce or assembled wraps, but the peanut chicken holds up great in the fridge.
FAQs
Can I use rotisserie chicken?
Yes, and I often do! It saves time and makes this recipe even quicker to put together.
Is the peanut sauce spicy?
It can be! I adjust the heat to my liking with more or less sriracha or chili flakes.
Can I serve these cold?
Absolutely. These wraps are meant to be served cold or at room temperature, making them perfect for on-the-go lunches or summer meals.
What type of tortillas work best?
I use large flour tortillas for easy wrapping, but whole wheat, spinach, or low-carb wraps all work well.
Can I make this ahead?
Yes. I prep all the components in advance and store them separately. When I’m ready to eat, I just assemble the wraps and serve.
Conclusion
Thai Peanut Chicken Wraps are a fast, flavorful, and flexible meal I come back to again and again. With creamy peanut sauce, crisp veggies, and juicy chicken, they hit all the right notes—sweet, savory, spicy, and crunchy. Whether I’m feeding a crowd or just meal prepping for the week, these wraps always deliver big flavor with minimal effort.
Print
Thai Peanut Chicken Wraps
- Prep Time: 15 minutes
- Cook Time: 0 minutes (if chicken is pre-cooked)
- Total Time: 15 minutes
- Yield: 4 wraps
- Category: Main Course
- Method: No-cook
- Cuisine: Thai-Inspired
Description
Thai Peanut Chicken Wraps are quick, flavorful wraps made with tender chicken tossed in a creamy peanut sauce and loaded with crunchy veggies. Wrapped in tortillas or lettuce leaves, they’re perfect for a healthy lunch or light dinner with bold, balanced flavor.
Ingredients
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Instructions
In a bowl, whisk together peanut butter, soy sauce, vinegar or lime juice, honey, garlic, ginger, sriracha, and water until smooth.,Add shredded chicken and toss until evenly coated in the peanut sauce.,Lay out tortillas or lettuce leaves and layer with cabbage, carrots, cucumber, and peanut chicken.,Top with chopped cilantro and peanuts if using. Roll up tortillas or fold lettuce cups.,Serve with lime wedges and extra sauce on the side, if desired.
Notes
Store peanut chicken separately and assemble wraps fresh to keep veggies crisp.,For a vegetarian version, swap chicken for tofu, chickpeas, or edamame.,Add rice noodles for a Thai noodle bowl-style wrap.
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 7g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 18g
- Fiber: undefined
- Protein: 25g
- Cholesterol: undefined
