Name: Thai Peanut Chicken Wraps
Prep time: 25 min
Total time: 25 min
Cuisine: Thai-Inspired
Ingredients: Cooked chicken breast, sliced or shredded; Flour tortillas or wraps; Shredded carrots; Red bell pepper, thinly sliced; Cucumber, julienned; Lettuce or cabbage, shredded; Cilantro, chopped; Crushed peanuts (optional for topping); Lime wedges (optional for serving); Creamy peanut butter; Soy sauce (or tamari for gluten-free); Rice vinegar; Honey or brown sugar; Garlic, minced; Fresh ginger, grated; Sriracha or chili garlic sauce (optional); Warm water (to thin sauce)

Jump to Recipe·Leave a Review

Thai Peanut Chicken Wraps are a delicious, easy-to-make meal that’s packed with bold flavors and satisfying textures. From the rich, creamy peanut sauce to the tender chicken and crisp vegetables, each bite is a perfect balance of savory, sweet, and spicy. Whether I’m making lunch on a busy day or prepping something quick for dinner, these wraps always hit the spot.

Why You’ll Love This Recipe

I love how quickly these wraps come together while still tasting like something from a Thai restaurant. The peanut sauce adds depth and creaminess, and I can adjust the spice level to fit my mood. These wraps are perfect for meal prep, great for on-the-go lunches, and super customizable depending on what ingredients I have on hand. Plus, they’re just as satisfying cold as they are warm.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken breast, sliced or shredded
Flour tortillas or wraps
Shredded carrots
Red bell pepper, thinly sliced
Cucumber, julienned
Lettuce or cabbage, shredded
Cilantro, chopped
Crushed peanuts (optional for topping)
Lime wedges (optional for serving)

For the Thai peanut sauce:

Creamy peanut butter
Soy sauce
Rice vinegar
Honey or brown sugar
Garlic, minced
Fresh ginger, grated
Sriracha or chili garlic sauce (optional for spice)
Warm water (to thin the sauce)

Directions

I start by making the peanut sauce: I whisk together peanut butter, soy sauce, rice vinegar, honey, garlic, ginger, and a bit of warm water until smooth. If I want a spicy kick, I stir in a bit of Sriracha.
I lay out the tortillas and spread a generous amount of the peanut sauce in the center.
Then I layer in the cooked chicken, shredded carrots, red bell pepper, cucumber, and lettuce or cabbage.
I sprinkle some chopped cilantro and crushed peanuts over the top for extra flavor and crunch.
I fold the wraps tightly, tucking in the sides as I roll them up.
If I’m eating right away, I slice them in half and serve with a lime wedge. Otherwise, I wrap them in foil or parchment for later.

Servings and timing

This recipe makes about 4 wraps, depending on the size of the tortillas and how full I pack them. From start to finish, it takes around 25 minutes, especially if the chicken is already cooked. It’s a fast, flavor-packed option for lunch or dinner.

Variations

I swap chicken for tofu or tempeh when I want a vegetarian version.
For a low-carb option, I use lettuce leaves instead of tortillas.
Sometimes I add rice noodles for extra texture and heartiness.
I mix in mango or pineapple for a hint of sweetness.
I play with the veggies—purple cabbage, bean sprouts, or avocado all work great.

Storage/Reheating

If I’m meal prepping, I store the wraps (without sauce) in an airtight container in the fridge for up to 3 days. I keep the peanut sauce separate in a small jar and drizzle it in when I’m ready to eat. These wraps aren’t ideal for reheating, but I sometimes warm the chicken before assembling if I want them slightly warm. Otherwise, I enjoy them cold and they’re just as good.

FAQs

How can I make these wraps gluten-free?

I use gluten-free tortillas and make sure to use tamari or a gluten-free soy sauce in the peanut sauce.

Can I use rotisserie chicken?

Absolutely. I often grab a rotisserie chicken to save time. It works perfectly in these wraps.

Is there a nut-free version of this?

Yes, I’ve made the sauce with sunflower seed butter or tahini, and it still tastes great—just a bit different in flavor.

How do I keep the wraps from getting soggy?

I wait to add the sauce until just before eating, especially if I’m prepping these for later. Keeping wet ingredients separate helps a lot.

Can I freeze these wraps?

I don’t recommend freezing them because the fresh veggies and sauce don’t thaw well. They’re best enjoyed fresh or within a couple of days.

Conclusion

Thai Peanut Chicken Wraps are one of my favorite quick meals—easy, flavorful, and full of texture. I love how flexible the recipe is, letting me use what I have on hand and tweak the flavors to suit my taste. Whether I’m packing lunch or whipping up dinner in a rush, these wraps always deliver something fresh and satisfying.