Thai Peanut Chicken Wraps Crunchy, Creamy, and Full of Fresh Flavor

These Thai Peanut Chicken Wraps bring together everything you want in a quick meal: bold flavor, vibrant colors, fresh crunch, and a creamy homemade peanut sauce you’ll want to put on everything. They’re perfect for busy weeknights, school lunches, meal prep, or anytime you’re craving something healthy and satisfying—without turning on the stove for hours.

What makes these wraps irresistible isn’t just the ease of preparation—it’s the harmony of tender chicken, crisp veggies, and a rich, nutty peanut sauce with just the right hint of sweetness and heat. All wrapped up in a soft tortilla or lettuce leaf. It’s the kind of meal that feels indulgent while staying balanced and nourishing.

Ingredients (Serves 4)

For the Peanut Sauce

• ½ cup natural peanut butter
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons honey or brown sugar
• 1 teaspoon grated fresh ginger
• 1 teaspoon minced garlic
• 1 teaspoon sriracha or chili garlic sauce (optional, for spice)
• 2–4 tablespoons warm water to thin

For the Filling

• 1 lb cooked chicken breast, sliced or shredded
• 3 cups coleslaw mix (shredded cabbage and carrots)
• ½ cup julienned red bell pepper
• ¼ cup chopped fresh cilantro
• ¼ cup chopped roasted peanuts (unsalted preferred)

For the Wraps

• 4 large tortillas (whole wheat or spinach wraps work great)
  or
• Large butter lettuce leaves (for a low-carb version)

Instructions

1. Make the Peanut Sauce
   In a bowl, whisk together peanut butter, soy sauce, vinegar, honey, ginger, garlic, and sriracha until smooth. Add warm water a tablespoon at a time until the sauce is creamy but pourable. Set aside.
2. Prepare the Filling
   In a large bowl, combine the shredded chicken, coleslaw mix, red pepper, cilantro, and peanuts. Pour in the peanut sauce and toss well to coat all ingredients evenly.
3. Assemble the Wraps
   Warm the tortillas in the microwave or on a skillet for 15–20 seconds to make them pliable. Spoon the filling into the center of each wrap and roll tightly, folding in the sides as you go. For lettuce wraps, simply layer and fold.
4. Serve or Store
   Serve immediately or wrap in parchment or foil for a grab-and-go option. These wraps keep well in the fridge for 2–3 days, making them perfect for lunches or meal prep.

Why You’ll Love This Recipe

• Fast and flexible: Ready in under 30 minutes, perfect for weeknights
• Packed with nutrients: Lean protein, veggies, and healthy fats in one bite
• Customizable: Make it spicy, swap out veggies, or go low-carb
• Great for meal prep: Stays fresh and delicious in the fridge for days
• Crowd-pleaser: Kids, teens, and adults all love the combo of flavors and textures

Pro Tips & Variations

• Add crunch: Toss in shredded carrots, cucumber ribbons, or even chopped snap peas.
• Make it vegetarian: Sub grilled tofu or tempeh for the chicken.
• Use rotisserie chicken: A quick and easy protein shortcut.
• Go bento-style: Serve the filling deconstructed in meal prep containers with tortillas or lettuce on the side.
• Double the sauce: It’s great on noodles, salads, or rice bowls.

Suggested Pairings

• Side: Cold soba noodles or Thai cucumber salad
• Drink: Iced green tea or a citrusy mocktail
• Dessert: Mango with sticky rice or coconut chia pudding

Storage

Wrap leftovers tightly in foil or store in airtight containers. Keeps fresh in the fridge for up to 3 days. If using lettuce wraps, store the filling and leaves separately to avoid sogginess.