Go Back

Thai Peanut Chicken Wraps

Thai peanut chicken wraps with creamy peanut sauce and colorful crunch from purple cabbage, carrots, and cucumber. Grilled-sliced chicken is layered down the center, drizzled with sauce, rolled tight, then sliced for easy dipping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Thai-American
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb chicken breast Grilled or pan-cooked and sliced.
  • 4 flour tortillas Large tortillas for rolling.
  • 1 cup purple cabbage Shredded.
  • 1 cup shredded carrots
  • 1 cup cucumber Julienned.
  • 0.5 cup fresh cilantro
  • 0.25 cup green onions Sliced.
For Thai peanut sauce
  • 0.5 cup peanut butter
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1 tbsp sriracha
  • 2 tbsp water To thin.
  • 1 sesame seeds For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Make the peanut sauce
  1. Whisk peanut butter, soy sauce, honey, rice vinegar, lime juice, sriracha, and water until smooth. Add more water only if you need a thinner drizzle and aim for a glossy, pourable texture.
Warm tortillas
  1. Warm the flour tortillas in a dry skillet over medium heat for 20-30 seconds per side until pliable. Press lightly with a spatula so they heat through without browning.
Assemble and roll
  1. Spread 2 tablespoons peanut sauce over each tortilla, focusing on the center area where the fillings will sit.
  2. Layer sliced chicken, shredded purple cabbage, shredded carrots, julienned cucumber, fresh cilantro, and sliced green onions down the center of each tortilla.
  3. Drizzle extra peanut sauce over the filling, then sprinkle sesame seeds on top for a visible garnish before rolling.
  4. Roll each wrap up tightly, tucking in the sides as you go so the filling stays inside.
  5. Slice each wrap in half and serve immediately with extra peanut sauce for dipping.

Notes

For the smoothest peanut sauce, whisk until fully loosened and glossy; if it thickens while you assemble, stir in a splash of water. Refrigerate assembled wraps up to 2 days, but keep extra peanut sauce separate. Freeze the chicken and sauce components (up to 2 months) for quick future meals; thaw overnight in the fridge. For a gluten-free option, swap flour tortillas for gluten-free tortillas and use tamari instead of soy sauce.