Thai Peanut Chicken Wraps
This post may contain affiliate links. If you make a purchase through links on this site, I may earn a commission.
Read my Privacy Policy.
These quick and easy, Thai peanut chicken wraps are made with a delicious peanut sauce and lots of fresh vegetables for a wonderful Thai-inspired chicken wrap.
If you love wraps like I do, this is a great recipe to take for lunch or enjoy for dinner. It has Thai-inspired flavors and is quite adjustable to your tastes.
What Is A Thai Peanut Chicken Wrap?
Typically, it’s a wrapper (sometimes rice-based, sometimes not) filled with fresh vegetables, a little meat, fresh herbs, and some peanut sauce.
What Are The Best Sides For Wraps?
While the best sides for a wrap will always depend on what your wrap is filled with, some sides are universal. Here are a few suggestions:
- Fresh, green salad and/or veggies
- Fresh, sliced, or chopped fruit
- Pasta salad
- Thai cucumber salad
- Coconut rice
- Thai corn fritters
What Are The Best Wraps For Making Wraps?
Unless you purchase burrito size wraps, your wraps are going to be smaller. But this can be great for watching portions! You have a few options for making wraps.
Gluten-free wraps – Make sure you use a gluten-free tortilla or a lettuce wrap. You can also make egg wraps or an oat flour wrap.
Lettuce wraps – Look for large, sturdy leaves that will hold the filling well. Leaves like butter lettuce, iceberg lettuce, or large romaine leaves work well.
Flavored tortillas – things like sun-dried tomato tortillas or spinach tortillas are always a way to keep things interesting.
Vegan wraps – Make sure any wrapper you use is plant-based. Lettuce cups or wraps are always a great option, or you can also make vegan wraps at home.
Clean eating wraps – Make sure there is no added sugar, the ingredients are minimal and understandable and look for 100% wholegrain flour tortillas.
Dietary Variations
Here are some options to have to make this fit your eating plan.
Need It Vegan?
Substitute the chicken for tofu, sliced mushrooms, or any other meat substitute you are comfortable with.
Need It Peanut-Free?
Substitute the peanut butter and peanuts for any nut or seed you prefer. Not that the coconut aminos or soy sauce are also made of nuts. So you may have to opt for a different dressing altogether if all nuts are an issue.
Need It Sugar-Free?
Use any sweetener you feel comfortable using. If it’s not a liquid sweetener, then I would add water for consistency.
About The Ingredients
Cooked, boneless skinless chicken breast – about an ⅛ of a pound, give or take, cooked any way you like. I cooked mine in the air fryer with salt and pepper. But you can also bake them or cook them in an Instant Pot. Do what works.
Grated carrots – You can purchase them grated or grate them yourself at home.
Cabbage slaw – raw, no dressing or sauce added.
Fresh cilantro – While this is optional, it really does bring out the Thai-inspired flavors here.
Red bell pepper – Sliced thin.
Green onions – Just the green parts, sliced for garnish.
Roasted, salted peanuts – For topping or garnish.
Natural peanut butter – No sugar added.
Maple syrup – The real stuff. Not pancake syrup. You can also use honey.
Coconut aminos – Or low sodium soy sauce.
Crushed red pepper flakes – You can omit this if you don’t want the spicy kick. You can also add more if you like more kick.
Water – To adjust consistency if needed.
Optional Dressing Variations
- Add ground or freshly grated ginger to the dressing.
- Add a little ground black pepper to the mix
- Add a little sesame oil for flavor.
- Add a little vinegar for extra zing
- Add some lime juice to round out the flavor
- Add some garlic powder to deepen the flavor
How To Make Thai Peanut Chicken Wraps
Place all the dressing ingredients in a mixing bowl.
Whisk well, adjusting consistency with water as needed. (You won’t use all of it for a single wrap. This will make enough for several wraps)
Chop and slice all the necessary ingredients for the filling.
Layer all the ingredients into a wholegrain tortilla. (Don’t overfill!)
Spoon some peanut dressing over the top.
Wrap it up tight and slice it in half.
Serve with your favorite sides.
How To Store Thai Peanut Chicken Wraps
It’s best to store the wrap fillings separately from the wraps so they don’t get soggy. Keep the filling in an airtight container in the fridge for up to 3 days. If you have extra, leftover wraps, these can easily be frozen in an airtight, zipper-top bag.
Can You Prep Thai Peanut Chicken Wraps In Advance?
You can! You can prep it up to 3 days in advance of eating it. The best way is to prep all the filling ingredients and the sauce and store them separately in the fridge until you are ready to assemble them.
Recipe Supplies
More Healthy Wrap Recipes
- Fajita Wraps
- Buffalo Chicken Wraps
- Tuna Wraps
- Ranch Chicken Wraps
- Italian Chicken Wraps
- Even More Wrap Recipes
SUBSCRIBE
Remember to subscribe to my free newsletter to receive all my latest recipes in your inbox. Click here to sign up!
Thai Peanut Chicken Wraps Recipe Card
Thai Peanut Chicken Wraps
CLICK TO WATCH THIS RECIPE IN ACTION!
Ingredients
Wrap
- ¼ medium cooked, boneless skinless chicken breast (about an ⅛ of a pound, give or take)
- 2 tbsp. grated carrots
- 2 tbsp. cabbage slaw (raw, no dressing or sauce added)
- ⅛ medium red bell pepper (sliced)
- 1 tbsp. sliced green onions
- 1 tbsp. roasted, salted peanuts
- 1 standard wholegrain tortilla
Dressing
- ⅛ cup natural peanut butter (no sugar added)
- ⅛ cup maple syrup
- ⅛ cup coconut aminos (or low sodium soy sauce)
- ⅛ tsp. crushed red pepper flakes
- water (to adjust consistency if needed)
Instructions
- Place all the dressing ingredients in a mixing bowl.
- Whisk well, adjusting consistency with water as needed. (You won't use all of it for a single wrap. This will make enough for several wraps)
- Chop and slice all the necessary ingredients for the filling.
- Layer all the ingredients into a wholegrain tortilla. (Don't overfill!)
- Spoon some peanut dressing over the top.
- Wrap it up tight and slice it in half.
- Serve with your favorite sides.
