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The Ultimate 20-Minute Thai Peanut Chicken Wraps (Quick, Healthy & Meal-Prep Friendly)

Two halves of a thai peanut chicken wrap stacked, showing sliced chicken, shredded carrots, red cabbage, and peanut sauce.
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Make this quick and easy Thai Peanut Chicken Wrap recipe for a flavorful weeknight dinner or a high-protein lunch. You get tender chicken, crunchy vegetables, and a creamy homemade peanut sauce ready in about 20 minutes.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded or diced
  • 4 large flour tortillas or whole wheat tortillas
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped green onions
  • For the Creamy Peanut Sauce:
  • 1/2 cup creamy peanut butter (natural style preferred)
  • 1/4 cup low-sodium soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 2–4 tablespoons hot water, to thin

Instructions

  1. Prepare the Chicken: If you have pre-cooked chicken, shred or dice it. If cooking raw chicken, season it simply with salt and pepper, cook it through in a skillet, and then chop or shred it. Set aside.
  2. Make the Peanut Sauce: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, ginger, and garlic. Add hot water one tablespoon at a time until the sauce reaches a smooth, pourable consistency. Taste and adjust sweetness or tanginess if needed.
  3. Combine Chicken and Sauce: In a bowl, toss the cooked chicken with about half of the peanut sauce until the chicken is fully coated. Reserve the remaining sauce for drizzling.
  4. Assemble the Slaw Mix: In a separate bowl, lightly toss the shredded carrots and cabbage together. This adds the necessary crunch.
  5. Warm the Tortillas: Warm your tortillas briefly in a dry skillet or microwave to make them more pliable.
  6. Build the Wraps: Lay a warm tortilla flat. Place a portion of the sauced chicken down the center. Top the chicken with a small amount of the carrot and cabbage slaw mix and a sprinkle of fresh cilantro and green onions.
  7. Finish and Serve: Drizzle a little extra peanut sauce over the filling. Fold in the sides of the tortilla and roll it up tightly. Serve immediately, or wrap tightly in parchment paper for meal prep.

Notes

  • For a spicier kick, add 1/2 teaspoon of sriracha or a pinch of red pepper flakes to your peanut sauce mixture.
  • If you are preparing these for meal prep, keep the sauce separate from the wraps until you are ready to eat to prevent the tortillas from getting soggy.
  • You can substitute chicken with firm tofu or edamame for a vegetarian option.

Nutrition

Find it online: https://kingscook.com/thai-peanut-chicken-wrap/