Name: Thai Peanut Chicken Wraps Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
Ingredients: 1/4 cup natural peanut butter; 2 tablespoons low sodium soy sauce; 1 tablespoon brown sugar or honey; 1 tablespoon rice wine vinegar; 2 cloves garlic, minced; 1 teaspoon fresh ginger, minced; 1-2 teaspoons sriracha sauce (adjust to taste); Water, as needed to thin dressing; 2 cups cooked chicken breast, chopped into bite-sized pieces; 3 cups coleslaw mix; 1/2 cup grated carrots; 1/3 cup fresh cilantro leaves, chopped; 1/4 cup roasted peanuts, roughly chopped; 6 large flour tortillas

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Introduction

Thai Peanut Chicken Wraps are a vibrant and satisfying meal that combines creamy peanut dressing with fresh, crunchy vegetables and tender chicken. These wraps are easy to prepare, full of flavor, and perfect for a quick lunch or light dinner.

The image shows two halves of a wrap stacked on top of each other on a wooden board, with the cut sides facing forward. The wrap has a soft, light beige tortilla exterior and is filled with several colorful layers. From the bottom up, there is a layer of green leafy lettuce, pieces of orange carrot, small chunks of yellow bell pepper, purple cabbage shreds, light green cucumber pieces, and chunks of white grilled chicken mixed with a creamy tan sauce. In the background, there are blurred small white bowls filled with different ingredients and sauces, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons natural peanut butter
2 tablespoons low sodium soy sauce
1 tablespoon brown sugar or honey
1 tablespoon rice wine vinegar
1 clove fresh garlic, minced
1 teaspoon fresh ginger, minced
1 teaspoon sriracha sauce (adjust to taste)
2 cups coleslaw mix
2 cooked chicken breasts, chopped into bite-sized pieces
1 medium carrot, grated
1/4 cup fresh cilantro, chopped
1/4 cup roasted peanuts, roughly chopped
6 flour tortillas

Instructions

Step 1: Prepare the Peanut Dressing. In a bowl, whisk together the peanut butter, soy sauce, brown sugar or honey, rice vinegar, minced garlic, minced ginger, and sriracha until smooth. If the dressing is too thick, add water one tablespoon at a time until it reaches a pourable consistency that can coat the back of a spoon.
Step 2: Mix the Filling. In a large mixing bowl, combine the chopped chicken, coleslaw mix, grated carrot, cilantro, and peanuts. Toss gently to distribute all ingredients evenly.
Step 3: Dress the Filling. Pour the peanut dressing over the chicken and vegetable mixture. Fold everything together with tongs or spoons until well coated. Let the mixture rest for 3 to 5 minutes to soften the vegetables slightly and allow the flavors to meld.
Step 4: Prepare the Tortillas. Warm the tortillas by microwaving them for about 30 seconds covered with a damp paper towel, or heat each side in a dry skillet for 15 seconds to make them pliable and easy to roll.
Step 5: Assemble and Serve. Lay each warm tortilla flat and place about one sixth of the filling down the center. Fold in the sides and roll from the bottom up, keeping the filling tightly wrapped. Slice diagonally if desired and serve immediately.

Tips & Variations

Use rotisserie chicken for a quick and convenient protein option.
Adjust sriracha to control the level of heat according to your preference.
Substitute flour tortillas with whole wheat or gluten-free wraps for a healthier or dietary-friendly version.
Add shredded fresh mint or Thai basil for an extra burst of herbal flavor.
For a vegetarian option, replace chicken with crispy tofu or tempeh.

Storage

Store the filling and dressing separately in airtight containers in the refrigerator for up to 3 days. To keep tortillas soft, wrap them tightly in foil and refrigerate. Assemble wraps fresh before serving. Reheat filling gently in the microwave or skillet if preferred warm.

How to Serve

A close-up view of a wrap cut in half and stacked, showing layers inside: the outer layer is a soft, light brown tortilla with grill marks; inside there is a thick layer of creamy, light brown sauce coating tender shredded chicken pieces; on top and around the chicken, there are bright green lettuce leaves, thin slices of cucumber, and small cubes of red and orange bell peppers; scattered among these are thin shreds of purple cabbage and orange carrots adding color and texture. The wrap rests on a white marbled surface with a small glass bowl of creamy orange sauce blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these wraps ahead of time?

Yes, you can prepare the filling and dressing up to 3 days in advance and store them separately. Warm the tortillas and assemble the wraps just before serving to keep them fresh and avoid sogginess.

Can I use crunchy peanut butter instead of smooth?

While smooth peanut butter blends best for a creamy dressing, crunchy peanut butter can be used if you enjoy extra texture. You may want to whisk it more thoroughly or add a little extra water to achieve the right consistency.