Thai Chicken Wraps

Ingredients You’ll Need

• Chicken breasts – Cooked and sliced chicken makes the wraps hearty and filling. You can grill it, bake it, pan cook it, air fry it, or use rotisserie chicken.
• Peanut sauce – Peanut butter, soy sauce, rice vinegar, honey, garlic, Sriracha, and water make a creamy sauce for tossing with the chicken and dipping.
• Cabbage or coleslaw mix – This gives the wraps their crunch and holds up better than lettuce if you are packing them ahead.
• Carrots and bell pepper – These add color, sweetness, and a fresh crisp texture.
• Cilantro – Fresh cilantro gives the slaw a bright flavor, but you can leave it out if you are not a fan.
• Slaw dressing – Sweet chili sauce, rice vinegar, sesame oil, and lime juice coat the cabbage and bring the Thai-inspired flavor together.
• Tortillas – Large flour tortillas work great, but whole wheat, spinach, or gluten-free wraps can also be used.

Ingredient Additions and Substitutions

These Thai Chicken Wraps are easy to change based on what your family likes or what you already have in the fridge.

• Chicken options – Use sliced grilled chicken, shredded chicken, chicken tenders, rotisserie chicken, ground chicken, or leftover cooked chicken.
• Make it vegetarian – Use tofu instead of chicken.
• Tortilla options – Use flour tortillas, whole wheat tortillas, spinach wraps, or gluten-free tortillas.
• Make it a lettuce wrap – Spoon the chicken and slaw into butter lettuce leaves for Thai chicken lettuce wraps.
• Make it gluten-free – Use tamari instead of soy sauce and choose gluten-free tortillas.
• Add more crunch – Add chopped peanuts, cashews, crispy wonton strips, bean sprouts, celery, or shredded broccoli stems.
• Add more veggies – Try cucumbers, red onion, green onions, radishes, spinach, Napa cabbage, or bok choy.
• Change the sweetness – Use brown sugar or maple syrup instead of honey in the peanut sauce.
• Make it spicier – Add more Sriracha or a pinch of red pepper flakes.
• Add more filling – Add cooked rice or rice noodles before rolling the wraps.
• Use store-bought sauce – A good bottled peanut sauce works when you need a shortcut. Thin it with a little water or lime juice if it is too thick.

How to Make Thai Chicken Wraps

1. Make the peanut sauce. Whisk together the peanut butter, soy sauce, rice vinegar, honey, garlic, Sriracha, and water until smooth. Set aside half for dipping.

2. Make the Thai slaw. In a large bowl, toss the cabbage, carrots, bell pepper, cilantro, rice vinegar, sweet chili sauce, sesame oil, and lime juice until everything is evenly coated.

3. Coat the chicken. Slice or shred the cooked chicken, then toss it with half of the peanut sauce.

4. Warm the tortillas. Warm the tortillas for a few seconds in the microwave or in a skillet so they are softer and easier to roll without tearing.

5. Assemble the wraps. Layer the peanut chicken and Thai slaw in the center of each tortilla. Add peanuts, cashews, or crispy wontons if you want extra crunch.

6. Roll and serve. Fold in the sides, roll tightly, and cut in half. Serve with the extra peanut sauce for dipping.

Recipe Tips

• Cook chicken to 165 degrees F. This keeps the chicken safe to eat without drying it out.
• Use cooked chicken to save time. Rotisserie chicken, leftover grilled chicken, or shredded chicken all work well.
• Do not overfill the tortillas. Too much filling makes them hard to roll and more likely to fall apart.
• Warm the wraps first. A soft tortilla rolls tighter and is less likely to crack.
• Keep the extra peanut sauce for dipping. It is one of the best parts of the recipe.
• Thin the sauce as needed. If the peanut sauce is too thick, whisk in a little water until it is smooth and easy to drizzle.
• Use cabbage instead of lettuce for meal prep. Cabbage stays crunchy longer and does not wilt as quickly.
• Cut vegetables thin. Thinly sliced veggies make the wraps easier to eat and roll.
• Secure with toothpicks if needed. This is helpful if you are packing them for lunch or serving them as party wraps.

Frequently Asked Questions

Make Ahead and Storage

These Thai Chicken Wraps are great for meal prep if you store the parts separately.

• Peanut sauce: Store in an airtight container in the refrigerator for up to 1 week. Stir or whisk before using.
• Chicken: Store cooked chicken in the refrigerator for 3 to 4 days.
• Thai slaw: Store the slaw in the refrigerator for up to 2 days. It will soften as it sits, but the cabbage still holds up better than lettuce.
• Assembled wraps: Store tightly wrapped in the refrigerator for up to 24 hours. For best results, wrap them in parchment or plastic wrap and keep extra sauce on the side.
• Freezing: I do not recommend freezing assembled wraps because the slaw and tortillas do not thaw well.

Pairing Ideas

These Thai Chicken Wraps are filling on their own, but they also pair really well with light, fresh sides. I like serving them with Thai Peanut Noodles, Thai Coconut Soup, fresh fruit salad, edamame, or a Thai Cucumber Salad. They are also great with a cold pasta salad or Mango Sticky Rice if you are making them for dinner.

More Thai-Inspired Recipes

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Coconut Curry

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Thai Chicken Enchiladas

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Chicken Massaman Curry

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Thai Fish Tacos

• Chicken Satay
• Thai Chicken Pizza
• Thai Chicken Salad
• Thai Peanut Dressing