Can I make Thai Peanut Chicken Wraps ahead of time?

Yes, but it’s best to keep the sauce and filling separate until you’re ready to eat. This prevents soggy tortillas.

What type of peanut butter works best?

Both creamy and crunchy work well. For a smooth sauce, creamy is preferred. Just avoid overly sweetened spreads.

How do I make this recipe lower in sodium?

Use low-sodium soy sauce and reduce added salt. You can also increase fresh herbs and lime juice for flavor without sodium.

Can I use leftover rotisserie chicken?

Absolutely. This is one of the best rotisserie chicken wrap ideas since it saves time and adds great flavor.

What vegetables work best in these wraps?

Carrots and cabbage are classics, but you can also use bell peppers, cucumbers, or even shredded lettuce for variety.

Thai Peanut Chicken Wraps

Name: Thai Peanut Chicken Wraps
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Thai-Inspired
Ingredients: 1/3 cup peanut butter (smooth or crunchy); 2 tablespoons soy sauce (low sodium if preferred); 1 tablespoon rice vinegar; 1 tablespoon honey or brown sugar; 1 clove garlic, minced; 1 teaspoon fresh ginger, grated; 1 teaspoon sriracha (adjust to spice level); 2–3 tablespoons warm water (to thin as needed); 2 cups cooked chicken (rotisserie or grilled), shredded; 2 cups coleslaw mix or shredded cabbage; 1 large carrot, grated; 1/4 cup fresh cilantro, chopped; 1/4 cup roasted peanuts, chopped; 4 large tortillas or flatbreads

Description

Thai Peanut Chicken Wraps are bold, flavorful, and quick to prepare. Tender chicken is tossed with crunchy vegetables and coated in a creamy peanut sauce that’s tangy, nutty, and slightly spicy. Perfect for a busy night or easy meal prep, these wraps bring Thai-inspired street food flavor straight to your table in under 30 minutes.

Ingredients

Scale

1/3 cup peanut butter (smooth or crunchy)
2 tablespoons soy sauce (low sodium if preferred)
1 tablespoon rice vinegar
1 tablespoon honey or brown sugar
1 clove garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon sriracha (adjust to spice level)
2–3 tablespoons warm water (to thin as needed)
2 cups cooked chicken (rotisserie or grilled), shredded
2 cups coleslaw mix or shredded cabbage
1 large carrot, grated
1/4 cup fresh cilantro, chopped
1/4 cup roasted peanuts, chopped
4 large tortillas or flatbreads

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Instructions

In a bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, garlic, ginger, and sriracha. Add warm water as needed until smooth and pourable.
In a large bowl, combine shredded chicken, coleslaw mix, and grated carrots. Toss lightly.
Pour the prepared peanut sauce over the chicken and veggies, tossing until evenly coated.
Warm tortillas in a dry skillet for 20 seconds per side to make them pliable.
Assemble wraps by adding chicken mixture to the center of each tortilla. Sprinkle with cilantro and roasted peanuts. Roll tightly.
Serve immediately or refrigerate for later.

Notes

For a vegetarian version, replace chicken with tofu or chickpeas. Swap tortillas with lettuce leaves for a low-carb wrap. Store sauce and filling separately for meal prep to keep tortillas fresh.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Lunch
Method: No Cook
Cuisine: Thai-Inspired

Nutrition

Serving Size: 1 wrap
Calories: 420
Sugar: 9g
Sodium: 720mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 26g
Cholesterol: 55mg