Creamy, crunchy, and bursting with flavor, these Thai Peanut Chicken Wraps are a quick 15-minute meal that brings bold taste to your table. With tender chicken, crisp veggies, and a silky peanut sauce, every bite is satisfying yet fresh. Perfect for lunch, dinner, or meal prep, these wraps are simple to make and impossible to resist.
Table of Contents
Why You’ll Love These Thai Peanut Chicken Wraps
Fast, Fresh, and Flavor-Packed
These wraps come together in just 15 minutes and balance creamy, savory, and tangy flavors beautifully. The peanut sauce ties everything together with rich nutty depth, while crisp coleslaw and carrots add freshness. Every bite feels vibrant and satisfying.
Ideal for Meal Prep or Busy Weeknights
Since the sauce and filling store easily, this recipe works great for make-ahead lunches or last-minute dinners. Simply assemble when ready to serve, and your meal is fresh again in minutes.
Customizable for Dietary Needs
Whether you’re avoiding gluten or keeping things vegetarian, this recipe adapts easily. Try tofu or chickpeas instead of chicken, or swap peanut butter for sunflower seed butter. You can even use lettuce leaves instead of tortillas for a lighter twist.
Ingredients You’ll Need
For the Creamy Thai Peanut Sauce
Peanut butter forms the creamy base while soy sauce adds saltiness. Brown sugar or honey gives sweetness, rice vinegar brings tang, and sriracha adds a mild heat. A splash of water makes it just right for coating the filling.
For the Chicken and Vegetable Filling
You’ll mix chopped cooked chicken with a colorful blend of coleslaw, shredded carrots, peanuts, and cilantro. This mix creates a crunchy and flavorful texture balance.
For Assembling the Wraps
Use 4 to 6 soft flour tortillas. Warming them first helps them stay pliable and prevents cracking when rolled.
How to Make Thai Peanut Chicken Wraps
Whisk the Thai Peanut Sauce
In a medium bowl, whisk peanut butter, soy sauce, brown sugar or honey, rice vinegar, garlic, ginger, and sriracha until smooth. Gradually add water if it feels too thick. The sauce should be pourable but creamy.
Mix the Chicken and Veggie Filling
In a large bowl, combine chicken, coleslaw, carrots, peanuts, and cilantro. Pour the sauce over and toss well until everything is evenly coated. Let it rest for 3–5 minutes so flavors blend and veggies soften slightly.
Warm the Tortillas Properly
Microwave tortillas for about 30 seconds wrapped in a damp paper towel, or heat briefly in a skillet until flexible. This simple step prevents tearing during assembly.
Assemble the Wraps Like a Pro
Spoon the filling into the center of each tortilla. Fold in the sides, then roll tightly from the bottom up. Slice diagonally if serving guests or pack whole for meal prep.
Tips for the Best Flavor and Texture
How to Prevent Wraps from Tearing
Always warm your tortillas first and avoid overfilling. Tight but not overly stuffed wraps hold their shape best.
Getting the Right Sauce Consistency
If your peanut sauce feels too thick, add water one tablespoon at a time until smooth. A good rule is creamy enough to coat, but thin enough to drizzle.
Balancing Heat, Sweetness, and Tang
Adjust sriracha to control the spice level. Taste and tweak sweetness or vinegar to your liking — this sauce should hit all the flavor notes perfectly.
Substitutions and Variations
Vegetarian and Vegan Options
Swap chicken for tofu or chickpeas for a satisfying plant-based version. It’s still rich, creamy, and full of flavor.
Nut-Free Alternatives
Use sunflower seed butter or tahini instead of peanut butter. The texture stays creamy, and the taste remains nutty and balanced.
Low-Carb or Gluten-Free Versions
Replace flour tortillas with lettuce leaves or gluten-free wraps for a lighter take. They still wrap beautifully while staying fresh and crisp.
Make-Ahead, Storage, and Meal Prep Notes
Storing the Sauce and Filling Separately
Keep sauce and filling in airtight containers for up to 3 days. This helps maintain texture and flavor.
How Long Assembled Wraps Last
Assembled wraps can be refrigerated up to 2 days. Wrap them tightly in plastic or parchment to prevent sogginess.
Best Practices for Reviving Leftovers
Microwave filled wraps briefly to take the chill off. If stored separately, toss the filling with a little fresh sauce before assembling for a renewed flavor boost.
Serving Ideas and Pairings
Light Sides That Complement the Wraps
Pair your Thai Peanut Chicken Wraps with cucumber salad, fruit skewers, or edamame for a fresh contrast. A small side of jasmine rice also works beautifully.
Turning Wraps into Party Pinwheels
Slice each wrap into bite-size rounds for party trays or kid-friendly lunches. They stay colorful, crunchy, and fun to eat.
Frequently Asked Questions
How long will Thai peanut sauce last in the fridge?
It stays fresh up to 5–7 days in a sealed container.
What is Thai peanut sauce made of?
It includes peanut butter, soy sauce, vinegar, garlic, ginger, sweetener, and sriracha.
How much protein is in a Thai chicken wrap?
Each wrap provides about 15 grams of protein.
What is another name for peanut chicken?
It’s often called satay chicken or Thai satay wrap.
Other Recipes You May Enjoy
- savory crunch of gourmet BLT wraps
- cheesy garlic chicken wraps
- flavor-packed Thai chicken lettuce wraps
- sweet ending with lemon truffles
- fudgy peanut butter brownie cookies
- irresistible cinnamon cream cheese cookies
Conclusion
These Thai Peanut Chicken Wraps are creamy, crunchy, and bursting with fresh flavor. With simple ingredients and just 15 minutes of prep, you’ll have a healthy, satisfying meal ready anytime. They’re quick, adaptable, and truly delicious — perfect for busy nights or easy meal prep. For more fresh meal inspiration, check out my ideas on Pinterest.
Thai Peanut Chicken Wraps
Equipment
- Mixing bowl For making the peanut sauce
- Whisk Helps blend the sauce smoothly
- Large bowl To mix the filling
- Microwave or skillet For warming tortillas
- Knife To chop ingredients
Ingredients
- ¼ cup peanut butter
- ¼ cup low-sodium soy sauce
- 2 tablespoons brown sugar or honey
- 2 tablespoons rice wine vinegar
- ½ tablespoon minced garlic
- ½ tablespoon minced ginger
- 1 teaspoon sriracha sauce
- 1–2 tablespoons water (optional, to thin sauce)
- 2 pieces cooked chicken breasts, chopped
- 3 cups coleslaw mix
- ½ cup grated carrot (optional)
- ¼ cup chopped cilantro
- ¼ cup roasted salted peanuts
- 4–6 flour tortillas
Instructions
- Whisk peanut butter, soy sauce, brown sugar or honey, vinegar, garlic, ginger, and sriracha in a bowl until smooth. Add water gradually if needed to thin the sauce.
- Combine chicken, coleslaw, carrot, cilantro, and peanuts in a large bowl. Add the sauce and toss until evenly coated. Let rest for 3–5 minutes to absorb flavor.
- Warm tortillas in the microwave for 30 seconds with a damp paper towel, or heat briefly in a skillet until pliable.
- Place filling in the center of each tortilla. Fold in the sides and roll tightly from the bottom up. Slice and serve immediately.
