These Thai Peanut Chicken Wraps are my go-to when I want something fresh, saucy, and satisfying in under 30 minutes. Think tender chicken, crisp veggies, and a creamy peanut-lime sauce all tucked into a warm tortilla. They are perfect for busy weeknights or easy lunches.
Why You’ll Love This Thai Peanut Chicken Wraps
- Big flavor fast with a no-cook, whisk-and-go peanut sauce.
- Crunchy, colorful veggies that feel restaurant-fresh.
- Customizable for gluten-free, dairy-free, or low-carb.
- Meal-prep friendly and great cold or warm.
- Crowd-pleasing for adults and kids alike.
Thai Peanut Chicken Wraps Ingredients & Substitutions
Simple ingredients, bold flavors. Swap what you have and make it your own.
- Chicken: 1 lb boneless skinless breasts or thighs. Rotisserie chicken works too.
- Neutral oil: 1 tbsp for cooking the chicken.
- Tortillas or wraps: 4 large flour or whole wheat. Use gluten-free tortillas or crisp lettuce leaves for gluten-free or low-carb.
- Crunchy veg: 2 cups shredded cabbage, 1 carrot shredded, 1 red bell pepper thinly sliced, 1 small cucumber matchsticks.
- Fresh herbs: 1/2 cup cilantro, mint, or both.
- Roasted peanuts: 1/3 cup chopped. Sub cashews or sunflower seeds for nut-free feel when using seed butter in the sauce.
- Lime wedges for serving.
- Peanut sauce:
- Creamy peanut butter: 1/3 cup. Sub almond butter or sunflower seed butter.
- Soy sauce or tamari: 3 tbsp for gluten-free.
- Fresh lime juice: 2 tbsp.
- Rice vinegar: 1 tbsp.
- Honey or brown sugar: 1 to 2 tbsp to taste. Maple syrup for vegan.
- Garlic: 2 cloves, finely grated.
- Fresh ginger: 1 tsp, finely grated.
- Sriracha or chili-garlic sauce: 1 to 2 tsp for heat.
- Toasted sesame oil: 1 tsp.
- Warm water: 2 to 4 tbsp to thin to drizzling consistency.
Step-by-Step Instructions to Make Thai Peanut Chicken Wraps
1. Whisk the Peanut Sauce
In a bowl, whisk peanut butter, soy sauce or tamari, lime juice, rice vinegar, honey, garlic, ginger, sriracha, and sesame oil. Add warm water 1 tbsp at a time until smooth and pourable. Taste and adjust salt, sweetness, and heat. Reserve about 1/3 cup for tossing chicken and keep the rest for drizzling.
2. Prep the Crunchy Veg
Shred cabbage, slice bell pepper, julienne cucumber, and grate carrot. Pat cucumber dry so the wraps do not get soggy. Roughly chop herbs and peanuts.
3. Cook the Chicken
Season chicken lightly with salt and pepper. Heat oil in a large skillet over medium-high. Cook 5 to 7 minutes per side until golden and 165 F internal. Rest 5 minutes, slice thinly, then toss with 2 to 3 tbsp of the reserved sauce to coat.
4. Warm the Wraps
Warm tortillas in a dry skillet for 10 to 15 seconds per side or microwave wrapped in a towel for 20 to 30 seconds. Warm wraps roll without tearing.
5. Assemble the Wraps
Spread a spoonful of sauce on each tortilla. Layer cabbage, carrot, bell pepper, cucumber, and saucy chicken. Add herbs, peanuts, and a squeeze of lime. Fold the sides in, roll tightly like a burrito, and slice in half.
6. Make It Meal-Prep Friendly
Pack components separately. For grab-and-go, assemble and wrap tightly in parchment, keeping extra sauce on the side for dipping.
Tips for Success
- Use natural peanut butter and thin with warm water for a glossy, spoon-coating sauce.
- Reserve sauce before touching raw chicken. Do not reuse any sauce that contacted raw meat.
- Marinate sliced chicken in 2 tbsp sauce for 15 to 30 minutes for even more flavor.
- Warm wraps to prevent cracking and overfilling to keep rolling tidy.
- Balance to taste: add lime for brightness, honey for sweetness, or sriracha for heat.
Variations of Thai Peanut Chicken Wraps
- Rotisserie Shortcut: Shred a store-bought chicken and toss with warm sauce.
- Vegetarian: Crispy tofu or chickpeas instead of chicken.
- Lettuce Cups: Use butter lettuce or romaine for a lighter bite.
- Extra Spicy: Add Thai red curry paste to the sauce and more sriracha.
- Nut-Free: Use sunflower seed butter and toasted sunflower seeds.
- Grilled Twist: Grill chicken thighs for smoky flavor.
Serving Suggestions: What to Pair with Thai Peanut Chicken Wraps
- Coconut rice or quinoa for a heartier plate.
- Sesame cucumber salad or mango salad for freshness.
- Edamame or a simple miso soup on the side.
- Iced green tea or sparkling lime water to sip.
Storage & Reheating Instructions
- Chicken: Refrigerate up to 3 to 4 days or freeze up to 2 months. Reheat gently in a skillet with a splash of water.
- Sauce: Refrigerate up to 1 week. It thickens when cold, so whisk in warm water to loosen.
- Veggies: Store dry in airtight containers up to 3 days.
- Assembled Wraps: Best within 24 hours. Keep sauce separate if holding longer to avoid sogginess.
Memories Made Around the Table
I started making these wraps after a sunny market day when I wanted something bright and satisfying. We spread out the toppings and let everyone build their own. The crunch and creamy sauce made the table fall quiet for a minute, then the happy chatter kicked back in.
FAQs
Can I make these wraps ahead?
Yes. Prep all components up to 3 days ahead. Assemble right before eating, or assemble and keep sauce separate for best texture.
How do I make this nut-free?
Use sunflower seed butter in the sauce and swap peanuts for toasted sunflower seeds. Check tortillas and sauces for cross-contact if needed.
Can I grill the chicken?
Absolutely. Grill over medium-high 4 to 6 minutes per side until 165 F. Brush with a little sauce in the last minute for caramelization.
Is the sauce spicy?
It is mild as written. Add more sriracha for heat or omit it for kid-friendly wraps.
Final Thoughts
These Thai Peanut Chicken Wraps are fresh, fast, and flexible. Keep the sauce on repeat and you will always have a delicious lunch or dinner within reach.
Thai Peanut Chicken Wraps with Crunchy Veggies
Equipment
- 1 Large Skillet
- 1 Mixing Bowl
- 1 Whisk
- 1 Cutting Board
- 1 Chef's knife
- 1 Tongs or spatula
Ingredients
Peanut Sauce
- 0.33 cup creamy peanut butter
- 3 tbsp soy sauce or tamari
- 2 tbsp fresh lime juice
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar to 2 tbsp, to taste; maple syrup for vegan
- 2 cloves garlic finely grated
- 1 tsp fresh ginger finely grated
- 1 tsp sriracha or chili-garlic sauce to 2 tsp, to taste
- 1 tsp toasted sesame oil
- 2 tbsp warm water as needed to thin, up to 4 tbsp
Wraps
- 1 lb boneless skinless chicken breasts or thighs
- 1 tbsp neutral oil
- 4 large tortillas or wraps flour or whole wheat; use gluten-free tortillas or lettuce leaves as needed
- 2 cups shredded cabbage
- 1 carrot shredded
- 1 red bell pepper thinly sliced
- 1 small cucumber cut into matchsticks; pat dry
- 0.5 cup fresh cilantro and/or mint roughly chopped
- 0.33 cup roasted peanuts chopped
- 1 lime cut into wedges
- Kosher salt and freshly ground black pepper to taste
Instructions
Make the Peanut Sauce
- In a bowl, whisk peanut butter, soy sauce or tamari, lime juice, rice vinegar, honey, garlic, ginger, sriracha, and sesame oil. Add warm water 1 tbsp at a time until smooth and pourable. Taste and adjust salt, sweetness, and heat. Reserve about 1/3 cup for tossing chicken and keep the rest for drizzling.
Prep the Veggies
- Shred cabbage, slice bell pepper, julienne cucumber, and grate carrot. Pat cucumber dry so the wraps do not get soggy. Roughly chop herbs and peanuts.
Cook the Chicken
- Season chicken lightly with salt and pepper. Heat oil in a large skillet over medium-high. Cook 5 to 7 minutes per side until golden and 165°F internal. Rest 5 minutes, slice thinly, then toss with 2 to 3 tbsp of the reserved sauce to coat.
Warm the Wraps
- Warm tortillas in a dry skillet for 10 to 15 seconds per side or microwave wrapped in a towel for 20 to 30 seconds. Warm wraps roll without tearing.
Assemble
- Spread a spoonful of sauce on each tortilla. Layer cabbage, carrot, bell pepper, cucumber, and saucy chicken. Add herbs, peanuts, and a squeeze of lime. Fold the sides in, roll tightly like a burrito, and slice in half.
Meal Prep
- Pack components separately. For grab-and-go, assemble and wrap tightly in parchment, keeping extra sauce on the side for dipping.