If you’re anything like me, dinner needs to check three boxes: quick, satisfying, and packed with flavor. These Thai Peanut Chicken Wraps do just that—and then some. On those evenings when you’re juggling dinner, laundry, and trying to remember if the dog got fed, this wrap recipe is a true lifesaver. With tender chicken, crunchy veggies, and a creamy, spicy-sweet peanut sauce, this one hits the spot whether you’re feeding your family or just need something tasty between Zoom calls.
Table of Contents
Why You’ll Love These Thai Peanut Chicken Wraps
Let’s be real—summer dinners call for fresh, easy meals that don’t heat up the whole house. These Thai Peanut Chicken Wraps are light but filling, colorful, and just the right amount of messy. They make a fabulous picnic lunch, a no-fuss dinner, or even a make-ahead lunch for the office. Plus, the peanut sauce alone? Let’s just say I’d drizzle it on cardboard and still be happy.
Ingredients
For the wraps:
- Coleslaw mix – for crunch and color
- Shredded carrots – adds sweetness and vibrant texture
- Roasted peanuts – for that nutty crunch
- Fresh cilantro – brings a pop of herbal freshness
- Cooked chicken breasts – use leftovers or rotisserie for ease
- Large tortillas – soft and sturdy, perfect for wrapping it all up
For the peanut sauce:
- Honey – adds natural sweetness
- Olive or vegetable oil – for smoothness
- Peanut butter – creamy and nutty base
- Unseasoned rice vinegar – tangy zing
- Soy sauce – brings saltiness and umami
- Sesame oil – a touch of depth
- Pepper, salt, red pepper flakes – layers of flavor and heat
- Fresh ginger & garlic – the bold aromatics that wake it all up
(Full ingredient list with measurements is at the bottom in the recipe card!)
How to Make Thai Peanut Chicken Wraps
- First, let’s talk about that sauce. Whisk together all the peanut sauce ingredients in a medium bowl until smooth and creamy. Taste and adjust—some like it hotter, some sweeter.
- In another large bowl, toss together the coleslaw mix, shredded carrots, cilantro, and roasted peanuts. Pour the sauce over this colorful combo and give it a good mix. Let it sit while you prep the rest—those flavors need time to mingle.
- Warm up your tortillas in the microwave for about 10 seconds. This makes them easier to fold without tearing.
- Lay out each tortilla and divide the chopped or sliced chicken evenly. Top with a hearty scoop of the peanut-slathered veggie mix.
- Roll each one up tight, tuck in the ends like a burrito, and if you’re packing them to go, secure with toothpicks. Done!
Nova’s Tips
- No fresh ginger? No worries—a pinch of ground ginger works in a pinch.
- These wraps are fantastic with grilled chicken, but leftover rotisserie chicken is my weeknight hack.
- Want to make it vegetarian? Swap the chicken for tofu or chickpeas.
- Kids wary of spice? Just leave out the red pepper flakes.
A Little Story from My Kitchen
I first made these wraps during a particularly hot Texas summer. We’d just finished a backyard BBQ, and I had leftover grilled chicken and no desire to turn on the oven. I threw these together on a whim, and y’all—my husband didn’t speak for ten minutes. Just a lot of chewing and nodding. That’s when you know it’s a keeper.
FAQs
Can I substitute the tortillas with something else? Absolutely! Lettuce wraps work great for a low-carb option, or try flatbreads if that’s what you have on hand.
How do I store leftovers? Store the filling and chicken separately in airtight containers in the fridge. Assemble fresh when ready to eat to avoid soggy wraps.
Can I use another nut butter? Sure! Almond or cashew butter can be swapped in, though the flavor will be slightly different.
Wrap It Up
These Thai Peanut Chicken Wraps aren’t just another entry in your list of chicken dinner recipes—they’re a game-changer. Perfect for quick lunches, light summer dinners, or even meal prep. When you need something simple that delivers bold flavor without a fuss, this wrap recipe is your go-to. Trust me, once that peanut sauce hits your tastebuds, there’s no going back.
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Quick & Zesty Thai Peanut Chicken Wraps for Your Busiest Days
- Total Time: 15 minutes
- Yield: 6 wraps 1x
Description
These Thai Peanut Chicken Wraps are packed with fresh veggies, tender chicken, and a creamy peanut sauce—perfect for summer dinners or quick lunches.
Ingredients
3 cups coleslaw mix
1 cup shredded carrots
1/3 cup roasted peanuts
1/4 cup chopped fresh cilantro
2 cooked chicken breasts, chopped or sliced
6 large tortillas
1/4 cup honey
1/4 cup olive oil (or vegetable oil)
1/4 cup peanut butter
3 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon pepper
1/4 teaspoon salt
1/4–1/2 teaspoon crushed red pepper flakes
1 tablespoon grated fresh ginger
1 large garlic clove, minced
Instructions
1. In a medium bowl, whisk together the peanut sauce ingredients until smooth and creamy.
2. In a large bowl, mix coleslaw, shredded carrots, cilantro, and roasted peanuts.
3. Pour the peanut sauce over the slaw mixture and stir to combine. Let it sit while preparing the wraps.
4. Warm the tortillas in the microwave for 10 seconds to soften.
5. Divide chopped chicken evenly among the tortillas.
6. Top with the saucy coleslaw mixture.
7. Roll each tortilla tightly, tucking in the ends. Secure with toothpicks if needed.
8. Serve immediately or refrigerate for later.
Notes
To make it vegetarian, swap the chicken with crispy tofu or chickpeas.
Use romaine or butter lettuce for a low-carb wrap option.
Store the filling separately and assemble wraps fresh to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Chicken Wrap Recipes
- Method: No-Cook
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 wrap
- Calories: 430
- Sugar: 10g
- Sodium: 510mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg
Keywords: Thai Peanut Chicken Wraps, Chicken Wraps, Summer Dinner, Wrap Recipes, Chicken Dinner Recipes