Thai Peanut Chicken Wraps

If you’re craving a quick, flavorful meal that’s light yet satisfying, these Thai Peanut Chicken Wraps are about to become your go-to recipe. Juicy chicken is coated in a rich, creamy peanut sauce and wrapped up with crunchy fresh vegetables in soft tortillas or lettuce leaves. Every bite is a perfect balance of savory, sweet, tangy, and just the right amount of heat — the classic Thai flavor combination we all love.

Best part? They’re ready in under 30 minutes and require only a handful of pantry-friendly ingredients. Whether you’re meal-prepping for the week, looking for a quick lunch, or whipping up a simple weeknight dinner, these wraps deliver bold flavor with minimal effort.

The homemade Thai-inspired peanut sauce is the real star here — creamy, nutty, slightly spicy, and perfectly balanced. Combine it with tender shredded chicken, crisp veggies like carrots and cabbage, and a squeeze of lime, and you’ve got a fresh, colorful wrap bursting with flavor.

These wraps are also incredibly versatile. Use leftover rotisserie chicken, swap tortillas for lettuce wraps to keep it low-carb, or make it vegetarian by substituting tofu. No matter how you serve them, they’re guaranteed to disappear fast!

Get ready to enjoy a quick, easy, and restaurant-quality meal without ever leaving your kitchen.

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What Makes These Thai Peanut Chicken Wraps Special?

• Ready in 30 Minutes – A fast, flavorful meal perfect for busy days.

• Homemade Peanut Sauce – Creamy, nutty, and slightly spicy — better than takeout!

• Fresh & Crunchy Veggies – Adds texture and balance to the creamy chicken.

• Customizable – Use tortillas, lettuce wraps, or even rice paper rolls.

• Healthy & Satisfying – Packed with protein, fiber, and tons of flavor.

These aren’t your average chicken wraps — they’re fresh, colorful, and bursting with Thai-inspired flavors.

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Ingredient Notes

• Cooked Chicken (2 cups, shredded)
  Use rotisserie chicken for convenience, or cook and shred your own. Grilled or baked works best.

• Peanut Butter (½ cup, creamy)
  The base for the sauce. Natural peanut butter works great; avoid chunky for a smoother texture.

• Soy Sauce (3 tbsp)
  Adds saltiness and umami. Use tamari for gluten-free wraps.

• Rice Vinegar (2 tbsp)
  Brings tanginess that balances the peanut butter richness.

• Honey or Maple Syrup (1 tbsp)
  Adds a touch of sweetness.

• Sriracha or Chili Garlic Sauce (1-2 tsp)
  For a hint of heat — adjust to taste.

• Fresh Veggies
  Shredded carrots, purple cabbage, cucumbers, and red bell peppers add crunch and color.

• Tortillas or Lettuce Wraps
  Flour tortillas make heartier wraps; butter lettuce or romaine is great for a low-carb option.

• Fresh Lime & Cilantro
  For garnish and an extra pop of brightness.

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How to Make Thai Peanut Chicken Wraps

1. Make the peanut sauce
   In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sriracha, and 3 tablespoons of warm water until smooth and creamy. Adjust seasoning to taste.

2. Prep the chicken
   Shred or chop cooked chicken into bite-sized pieces. Toss the chicken in half of the peanut sauce until evenly coated. Reserve the rest of the sauce for drizzling.

3. Prepare the veggies
   Thinly slice or shred cabbage, carrots, bell peppers, and cucumbers. Keep them fresh and crisp for maximum crunch.

4. Assemble the wraps
   Lay a tortilla (or lettuce leaf) flat. Layer on coated chicken, fresh veggies, and a drizzle of reserved peanut sauce.

5. Fold & serve
   Roll up the wraps tightly, slice in half if desired, and garnish with chopped cilantro and lime wedges.

Tip: Warm tortillas slightly before assembling to prevent tearing.

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Storage Options

• Refrigeration: Store assembled wraps in an airtight container for up to 2 days. For best results, store components separately and assemble fresh.

• Freezing: Not recommended for fully assembled wraps, but you can freeze shredded chicken mixed with peanut sauce for up to 2 months.

• Make-Ahead Tip: Prep the sauce and veggies up to 3 days in advance for quick assembly later.

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Variations and Substitutions

• Vegetarian Option – Swap chicken for baked tofu or chickpeas.

• Low-Carb Wraps – Use butter lettuce, collard greens, or coconut wraps instead of tortillas.

• Spicy Kick – Add extra sriracha or sprinkle in crushed red pepper flakes.

• Crunch Boost – Toss in roasted peanuts for extra texture.

• Rice Paper Rolls – Wrap fillings in rice paper for a fresh, Thai-inspired twist.

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Frequently Asked Questions

1. Can I use almond butter instead of peanut butter?
Yes! Almond butter or sunflower seed butter works just as well for a different nutty flavor.

2. Can I make these wraps ahead of time?
Absolutely. Store the components separately and assemble just before eating to avoid sogginess.

3. How can I make the sauce creamier?
Add a splash of coconut milk or a bit more warm water while whisking.

4. Are these wraps gluten-free?
Yes, just use gluten-free tortillas or lettuce wraps and replace soy sauce with tamari or coconut aminos.

5. Can I serve these cold?
Yes! They’re delicious straight from the fridge, making them great for packed lunches.

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