Thai Peanut Chicken Wraps

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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.

A front view of a slice Thai peanut chicken wrap sitting stacked on a cutting board.

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
A sliced Thai Peanut Chicken Wrap on a cutting board against a white background.

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.

And overhead view looking down on a silced Thai Peanut Chicken Wrap sitting on a cutting board.

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

Peanut dressing ingredients sitting in a white mixing bowl.

Place all the dressing ingredients in a mixing bowl.

Peanut dressing being whisked together in a white mixing bowl for making Thai peanut chicken wraps.

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)

A red bell pepper being sliced on a wooden cutting board for making these Thai peanut chicken wraps.
Fresh cilantro being chopped on a wooden cutting board.
A cooked chicken breast being sliced on a wooden cutting board.

Chop and slice all the necessary ingredients for the filling.

A tortilla topped with fresh, chopped veggies.

Layer all the ingredients into a wholegrain tortilla. (Don’t overfill!)

A tortilla with fresh veggies and chicken, with peanut dressing poured over the top.

Spoon some peanut dressing over the top.

A Thai Peanut Chicken Wrap, sliced in half on a white plate.

Wrap it up tight and slice it in half.

One of these finished Thai Peanut Chicken Wraps sitting on a cutting board.

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

Chef knife sold on Amazon. (Affiliate link)
Wooden cutting board sold on Amazon. (Affiliate link)
Mixing bowl set sold on Amazon. (Affiliate link)

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A front view of a slice Thai peanut chicken wrap sitting stacked on a cutting board.

Thai Peanut Chicken Wraps

Delicious Thai-inspired wraps that make a great lunch or dinner.
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Course: Lunch, Main Course
Cuisine: Thai
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 1 wrap
Calories: 452kcal
Author: The Gracious Pantry

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)
  • medium red bell pepper (sliced)
  • 1 tbsp. sliced green onions
  • 1 tbsp. roasted, salted peanuts
  • 1 standard wholegrain tortilla

Dressing

  • cup natural peanut butter (no sugar added)
  • cup maple syrup
  • cup coconut aminos (or low sodium soy sauce)
  • tsp. crushed red pepper flakes
  • water (to adjust consistency if needed)

Instructions

  • Place all the dressing ingredients in a mixing bowl.
    Peanut dressing ingredients sitting in a white 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)
    Peanut dressing being whisked together in a white mixing bowl.
  • Chop and slice all the necessary ingredients for the filling.
    A red bell pepper being sliced on a wooden cutting board.
  • Layer all the ingredients into a wholegrain tortilla. (Don't overfill!)
    A tortilla topped with fresh, chopped veggies.
  • Spoon some peanut dressing over the top.
    A tortilla with fresh veggies and chicken, with peanut dressing poured over the top.
  • Wrap it up tight and slice it in half.
    A Thai Peanut Chicken Wrap, sliced in half on a white plate.
  • Serve with your favorite sides.
    A finished Thai Peanut Chicken Wrap sitting on a cutting board.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Note that this includes all the dressing, which you most likely won’t use all of for one wrap.

Nutrition

Serving: 1wrap | Calories: 452kcal | Carbohydrates: 49g | Protein: 17g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 18mg | Sodium: 934mg | Potassium: 685mg | Fiber: 4g | Sugar: 30g | Vitamin A: 5738IU | Vitamin C: 50mg | Calcium: 99mg | Iron: 1mg
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