Name: Thai Peanut Chicken Wraps
Prep time: 15 min
Total time: 15 min
Cuisine: Thai-Inspired
Ingredients: 2 cups cooked chicken (shredded or chopped; rotisserie works great); 1 cup shredded carrots; 1 cup shredded purple cabbage; 1 red bell pepper, thinly sliced; 2 green onions, sliced; 1/4 cup fresh cilantro or basil, chopped; Large flour tortillas or lettuce leaves (like romaine or butter lettuce); 1/3 cup creamy peanut butter; 2 tablespoons soy sauce (or tamari for gluten-free); 1 tablespoon rice vinegar; 1 tablespoon lime juice; 1 tablespoon honey or maple syrup; 1–2 teaspoons sriracha (optional for spice); 1 clove garlic, minced; 2–4 tablespoons warm water (to thin sauce to desired consistency)

Why You’ll Love This Recipe

I love these wraps because they’re so easy to make and totally customizable. The creamy peanut sauce adds bold Thai-inspired flavor, and the combination of textures—juicy chicken, crunchy veggies, soft wrap—is so satisfying. Whether I’m looking for a quick weeknight dinner, a meal prep lunch, or something to grab on the go, these wraps always deliver. Plus, I can tweak the spice level and ingredients to match whatever I’m craving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken breast, sliced or shredded (grilled, rotisserie, or leftover works great)
Shredded cabbage or coleslaw mix
Carrots, julienned or shredded
Red bell pepper, thinly sliced
Green onions, sliced
Cilantro, chopped (optional)
Soft flour tortillas or wraps

For the Thai Peanut Sauce:

Creamy peanut butter
Soy sauce
Rice vinegar or lime juice
Honey or maple syrup
Garlic, minced
Ginger, grated
Sriracha or chili sauce (optional, for heat)
Warm water to thin, as needed

Directions

I start by whisking together the peanut sauce ingredients in a bowl until smooth. I adjust the thickness with a little warm water if needed.
I prep all my wrap ingredients—slicing the veggies and chicken, and setting everything out for easy assembly.
On each tortilla, I spread a layer of the peanut sauce, then top with chicken, cabbage, carrots, red bell peppers, and green onions.
I drizzle on extra peanut sauce and sprinkle with cilantro if I’m using it.
I fold in the sides of the wrap, roll it up tightly, and slice in half for easier eating.
Sometimes I wrap them in foil if I’m packing lunch or storing them for later.

Servings and timing

This recipe makes about 4 wraps and takes around 20–25 minutes total, especially if the chicken is already cooked. It’s a fast, no-fuss meal I can pull together even on a busy day.

Variations

When I want to mix things up, I swap the chicken for tofu or shrimp. I’ve also added cucumber, avocado, or crushed peanuts for extra flavor and texture. Using a whole wheat or spinach tortilla gives it a nutritional boost. And when I want extra heat, I up the sriracha in the peanut sauce or add thin slices of fresh chili.

Storage/Reheating

I store the assembled wraps tightly wrapped in foil or plastic wrap in the fridge for up to 2 days. If I want to prep ahead, I keep the ingredients and sauce separate and assemble just before eating to keep the wrap from getting soggy. These wraps are best served cold or at room temperature—I don’t usually reheat them.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, I often use rotisserie chicken—it saves time and works perfectly with the sauce and veggies.

Is the peanut sauce spicy?

It can be, but I control the heat by adjusting the amount of sriracha or chili sauce. I usually start with a small amount and add more if I want it spicier.

Can I make the sauce ahead of time?

Definitely. I make the sauce up to 5 days in advance and store it in the fridge. I give it a stir before using, and sometimes thin it out with a little warm water.

What kind of tortilla works best?

I like using large flour tortillas because they roll easily without tearing, but whole wheat, spinach, or gluten-free wraps also work great.

Can I make these wraps vegetarian or vegan?

Yes, I often make a vegan version with tofu and maple syrup in the sauce instead of honey. It’s just as delicious and totally plant-based.

Conclusion

These Thai peanut chicken wraps are one of my go-to recipes when I want something flavorful, quick, and fresh. The creamy sauce, crunchy vegetables, and tender chicken make every bite satisfying. It’s the kind of meal I keep coming back to—simple to make, fun to eat, and full of bold, crave-worthy flavor.