Dinner

Thai Peanut Chicken Wraps Recipe

ByMarina Montclair October 25, 2025October 25, 2025

Introduction

Thai Peanut Chicken Wraps are a delicious and fresh way to enjoy the bold flavors of Thai cuisine in a convenient handheld meal. Featuring a creamy peanut dressing and crisp coleslaw, these wraps are perfect for lunch or a light dinner.

Two halves of a chicken wrap are stacked on a wooden board, showing four layers inside: a soft, light beige tortilla on the outside, fresh green lettuce as the first inner layer, followed by shredded purple cabbage, bright orange and red carrot pieces, yellow corn kernels, diced green cucumbers, and chunks of cooked white chicken mixed with creamy light brown sauce. The background shows a white marbled texture with blurred jars of chopped vegetables and a small white bowl of peanut sauce with peanuts on top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Dressing:

1/4 cup peanut butter
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar or honey
2 tablespoons rice wine vinegar
1/2 tablespoon minced garlic
1/2 tablespoon minced ginger
1 teaspoon sriracha sauce
1-2 tablespoons water (optional)

Wraps:

2 chicken breasts, cooked and chopped
3 cups coleslaw mix
1/2 cup grated carrot (optional)
1/4 cup chopped cilantro
1/4 cup roasted, salted peanuts
4-6 tortillas

Instructions

Step 1: Prepare the dressing by whisking together peanut butter, soy sauce, brown sugar or honey, rice wine vinegar, minced garlic, minced ginger, and sriracha sauce in a small bowl or liquid measuring cup. Add water a little at a time if you prefer a thinner consistency.
Step 2: In a large bowl, combine the cooked chicken, coleslaw mix, grated carrot, chopped cilantro, and roasted peanuts. Drizzle the dressing over the mixture and toss thoroughly to coat everything evenly. Let it sit for a few minutes to allow the flavors to meld.
Step 3: Warm the tortillas in the microwave for about 30 seconds to make them soft and easier to roll.
Step 4: Divide the filling evenly among the warmed tortillas, then wrap them tightly. Serve immediately for the best fresh taste.

Tips & Variations

For extra crunch, add sliced cucumber or bell peppers to the filling.
Use lettuce leaves instead of tortillas for a low-carb option.
Swap chicken for cooked shrimp or tofu to vary the protein.
If you prefer less spice, reduce or omit the sriracha sauce in the dressing.

Storage

Store any leftover filling and dressing separately in airtight containers in the refrigerator for up to 2 days. Tortillas are best stored wrapped tightly to prevent drying out. When ready to eat, reheat the filling gently and warm the tortillas before assembling. Assembled wraps are best eaten fresh but can be wrapped in foil and kept refrigerated for a few hours.

How to Serve

The image shows a close-up of a wrap cut in half and stacked on a wooden board, with each half revealing colorful layers inside. The outer layer is a soft beige tortilla. Inside, there is a layer of green leafy lettuce near the bottom, followed by chunks of white cooked chicken mixed with pieces of yellow corn, diced orange carrots, purple cabbage, small bits of green cucumber, and a creamy light brown sauce spread over everything. In the blurred background, there are small clear containers filled with red, yellow, and green chopped vegetables, and a white bowl with a creamy sauce topped with peanuts. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the peanut dressing can be prepared a day ahead and stored in the refrigerator. Just give it a good stir before using, as ingredients may separate.

What kind of tortillas work best for these wraps?

Flour tortillas are the most common choice for their softness and flexibility, but whole wheat or spinach tortillas also work well. Warming them before filling helps prevent cracking when rolling.