These Thai Peanut Chicken Wraps are packed with fresh veggies, tender chicken, and a creamy peanut sauce—perfect for summer dinners or quick lunches.

Scale

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

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.

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.

Keywords: Thai Peanut Chicken Wraps, Chicken Wraps, Summer Dinner, Wrap Recipes, Chicken Dinner Recipes