Description
These Thai Peanut Chicken Wraps are a delicious, easy-to-make meal perfect for lunch or a light dinner. Featuring tender chicken, crunchy coleslaw, and a rich, flavorful peanut dressing with a hint of spice, these wraps combine Asian-inspired flavors in a convenient handheld form. They’re quick to prepare, packed with protein and veggies, and ideal for a satisfying yet healthy meal option.
Ingredients
Scale
Dressing
- 1/4 cup peanut butter
- 1/4 cup low-sodium soy sauce
- 2 Tbsp brown sugar or honey
- 2 Tbsp rice wine vinegar
- 1/2 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- 1 tsp sriracha sauce
- 1–2 Tbsp water (optional, to thin dressing)
Wrap Filling
- 2 chicken breasts, cooked and chopped
- 3 cups coleslaw mix
- 1/2 cup grated carrot (optional)
- 1/4 cup chopped cilantro
- 1/4 cup roasted, salted peanuts
Wraps
- 4–6 tortillas (flour or your choice)
Instructions
- Prepare Dressing: In a small bowl or liquid measuring cup, whisk together peanut butter, low-sodium soy sauce, brown sugar or honey, rice wine vinegar, minced garlic, minced ginger, and sriracha sauce. Add 1-2 tablespoons of water if needed to thin the dressing to your preferred consistency.
- Combine Wrap Filling: In a large bowl, mix the cooked, chopped chicken with the coleslaw mix, grated carrot, chopped cilantro, and roasted peanuts. Drizzle the prepared peanut dressing over the mixture and toss gently until everything is evenly coated. Allow the mixture to sit for a few minutes to let the flavors meld.
- Warm Tortillas: Place tortillas on a microwave-safe plate and heat for about 30 seconds to soften them, making them easier to fold and roll.
- Assemble Wraps: Evenly distribute the chicken and vegetable filling among the warmed tortillas. Wrap each tortilla tightly around the filling and serve the wraps immediately for the best taste and texture.
Notes
- For a spicier kick, add more sriracha or chili flakes to the dressing.
- You can substitute peanut butter with almond butter for a different flavor profile.
- Use gluten-free tortillas to make this recipe gluten-free.
- Cook chicken breasts by grilling, baking, or pan-searing until fully cooked and juicy.
- Leftover filling can be stored in the refrigerator for up to 2 days but assemble wraps fresh to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (to cook chicken if raw)
- Category: Lunch, Dinner
- Method: Mixing, Assembling
- Cuisine: Thai
Nutrition
- Serving Size: 1 wrap
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 65 mg
Keywords: Thai wraps, peanut chicken wraps, easy chicken wrap recipe, Asian chicken wrap, healthy wraps
