Description
Thai Peanut Chicken Wraps deliver fresh, bold flavors in a vibrant 15-minute lunch. Tender chicken, crisp carrots, cucumber, and cabbage are wrapped in warm tortillas and slicked with a creamy homemade Thai peanut sauce that’s sweet, savory, and just a touch tangy. This easy, protein-packed wrap suits busy weeknights or meal prep, offering satisfying texture and flavor in every bite. Store leftovers for a quick second meal with no fuss.
Ingredients
Scale
- 2 cups cooked chicken breast, sliced or shredded
- 4 large flour tortillas or wraps
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1 cup shredded red cabbage or lettuce
- 2 green onions, sliced
- Thai Peanut Sauce:
- ¼ cup peanut butter
- ¼ cup low-sodium soy sauce
- 2 tbsp honey or brown sugar
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 garlic clove, minced
- 1–2 tbsp warm water (to thin, if needed)
Instructions
- In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic, and water until smooth and creamy.
- Warm tortillas slightly so they’re easy to fold.
- Lay tortillas flat and add chicken down the center.
- Top with carrots, cucumber, cabbage, and green onions.
- Drizzle generously with Thai peanut sauce.
- Roll tightly into wraps, slice in half if desired, and serve immediately.
Notes
- For extra crunch, add sliced bell peppers or shredded lettuce.
- To make gluten-free, use gluten-free tortillas.
- If sauce is too thick, whisk in a little more water.
- Leftovers can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: No-Cook / Quick Assembly
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 wrap
- Calories: 420
- Sugar: 9 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg
Keywords: Thai peanut chicken wraps, Thai wraps, chicken wrap, 15-minute lunch, creamy peanut sauce, Thai-inspired, quick dinner, healthy wrap