Go Back
–+ servings
Dipping a Thai Chicken Wrap into a cup of peanut sauce.
Print Recipe
5 from 6 votes

Thai Chicken Wraps

Thai Chicken Wraps with peanut sauce have tender chicken, crunchy Thai slaw, and lots of fresh flavor. They are easy to make for lunches, picnics, or a quick dinner.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner, Main Course
Cuisine: Thai
Keyword: Chicken, Peanut Chicken Wraps
Servings: 4
Calories: 501kcal
Author: Emily Walker

Ingredients

For the Peanut Sauce

  • 1/2 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon sriracha
  • 1/4 cup water

For the Thai Slaw

  • 3 cups sliced cabbage or coleslaw mix
  • 1 cup shredded carrots
  • 1 red bell pepper sliced thin
  • 2 tablespoons cilantro chopped
  • 2 tablespoons rice vinegar
  • 2 tablespoons sweet chili sauce
  • 1 teaspoon sesame oil
  • juice of 1/2 a lime

For the Wraps

  • 2 chicken breasts cooked and sliced, see notes for cooking suggestions
  • 4 tortillas

Instructions

  • Combine all the peanut sauce ingredients in a bowl and stir until smooth. Set aside.
    Glass bowl with peanut sauce and whisk on the side.
  • In a large bowl, toss all the Thai slaw ingredients until everything is evenly coated.
    Cabbage slaw in a bowl.
  • Toss the cooked chicken with half of the peanut sauce.
    Chicken mixed with peanut sauce in a bowl.
  • Layer chicken and slaw on each tortilla.
    Flour tortilla with peanut chicken and slaw.
  • Wrap and serve with extra peanut sauce for dipping.
    Thai Chicken Wrap halves on a plate with peanut sauce on the side.

Video

Notes

  • For the chicken, I like to season chicken breasts with sesame oil, salt, and pepper, then cook them in the air fryer, oven, or on the stovetop.
  • Chicken is done when it reaches 165 degrees F.
  • Shredded chicken, rotisserie chicken, chicken tenders, or ground chicken can also be used.
  • Use large flour tortillas, whole wheat tortillas, spinach wraps, or gluten-free wraps.
  • For gluten-free wraps, use tamari or gluten-free soy sauce and gluten-free tortillas.
  • To make lettuce wraps, spoon the chicken and slaw into butter lettuce leaves.
  • Add chopped peanuts, cashews, crispy wontons, cucumbers, green onions, or rice for extra texture and flavor.
  • Store the peanut sauce separately in the fridge for up to 1 week.
  • For meal prep, keep the chicken, slaw, sauce, and tortillas separate until ready to assemble.

Nutrition

Calories: 501kcal | Carbohydrates: 39g | Protein: 37g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1377mg | Potassium: 927mg | Fiber: 6g | Sugar: 18g | Vitamin A: 6377IU | Vitamin C: 61mg | Calcium: 104mg | Iron: 3mg