If you’re craving a fresh, vibrant, and delicious meal that’s quick to whip up, these Thai Peanut Chicken Wraps are your answer!
Packed with bold flavors, crunchy veggies, and a creamy peanut sauce, this recipe is perfect for lunch, dinner, or meal prep.
Whether you’re a busy professional, a parent on the go, or a foodie looking for a new favorite, this dish delivers on taste, nutrition, and simplicity.
Let’s dive into why this recipe will become a staple in your kitchen and how to make it perfectly every time.
Why You’ll Love This Recipe
Big, Tasty Flavors: Creamy, nutty peanut sauce with a bit of spice goes great with tender chicken and crunchy veggies.
Fast and Easy: Ready in less than 30 minutes – great for busy nights.
Healthy and Flexible: Full of lean protein and fresh veggies. You can make it gluten-free, low-carb, or vegetarian.
Good for Meal Prep: Make it ahead and enjoy it during the week.
Lots of Ways to Serve: Try it in wraps, lettuce cups, or as a light salad.
Ingredients
For the Chicken Wraps:
1 lb boneless, skinless chicken breasts, thinly sliced
1 tbsp olive oil or sesame oil
1 tsp garlic powder
1 tsp ground ginger
1/2 tsp salt
1/4 tsp black pepper
2 cups shredded carrots
2 cups thinly sliced red bell peppers
1 cup shredded purple cabbage
1/2 cup chopped cilantro
1/4 cup chopped green onions
1/4 cup crushed peanuts (for garnish)
8 large flour tortillas, lettuce leaves, or rice paper wraps (for gluten-free)
For the Thai Peanut Sauce:
1/3 cup creamy peanut butter (natural, unsweetened preferred)
2 tbsp soy sauce (or tamari for gluten-free)
2 tbsp lime juice
1 tbsp honey or maple syrup
1 tbsp sesame oil
1 tsp grated fresh ginger
1 tsp minced garlic
1-2 tbsp warm water (to thin the sauce)
1/2 tsp red chili flakes or sriracha (optional, for heat)
Instructions
Cook the Chicken: Heat olive or sesame oil in a large skillet over medium heat. Season the chicken slices with garlic powder, ground ginger, salt, and pepper.
Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and golden. Set aside to cool slightly.
Prepare the Peanut Sauce: In a medium bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, grated ginger, garlic, and red chili flakes (if using).
Add warm water, 1 tablespoon at a time, until the sauce reaches a smooth, pourable consistency. Taste and adjust seasoning as needed.
Assemble the Wraps: Lay a tortilla, lettuce leaf, or rice paper wrap flat. Add a layer of shredded carrots, red bell peppers, purple cabbage, and a few pieces of cooked chicken.
Drizzle 1-2 tablespoons of peanut sauce over the filling. Top with cilantro, green onions, and a sprinkle of crushed peanuts.
Wrap It Up: Fold the bottom of the wrap over the filling, then fold in the sides and roll tightly to close. If using lettuce leaves, simply fold them over like a taco.
Serve: Slice the wraps in half diagonally for a beautiful presentation. Serve with extra peanut sauce on the side for dipping.
Tips for Perfect Thai Peanut Chicken Wraps
Use Fresh Ingredients: Fresh veggies and herbs enhance the crunch and flavor.
Adjust the Sauce Consistency: Add more water for a thinner, drizzlier sauce or keep it thick for a creamier texture.
Control the Heat: Adjust the chili flakes or sriracha to suit your spice preference.
Warm the Tortillas: Lightly warm flour tortillas in a skillet or microwave to make them pliable and prevent tearing.
Prep in Advance: Chop veggies and cook chicken ahead of time for faster assembly.
Variations and Substitutions
Protein Options: Swap chicken for grilled shrimp, tofu, or tempeh for a vegetarian version.
Low-Carb Option: Use lettuce leaves or collard greens instead of tortillas for a keto-friendly wrap.
Gluten-Free: Opt for rice paper wraps or gluten-free tortillas and use tamari instead of soy sauce.
Nut-Free: Replace peanut butter with sunflower seed butter or tahini for a nut-free sauce.
Veggie Variations: Add sliced cucumber, avocado, or bean sprouts for extra crunch and flavor.
Spice It Up: Include sliced jalapeños or extra chili flakes for a fiery kick.
Serving Suggestions
Side Dishes: Serve with a side of jasmine rice, cucumber salad, or sweet potato fries for a complete meal.
Beverages: Pair with a refreshing iced tea, coconut water, or a tropical smoothie to complement the Thai flavors.
Presentation: Arrange wraps on a platter with extra peanut sauce in a dipping bowl and garnish with peanuts and cilantro for a stunning spread.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Prepare the chicken and peanut sauce up to 2 days in advance and store in airtight containers in the fridge.
Chop veggies a day ahead and store in sealed containers to keep them fresh.
Assemble wraps just before serving to prevent sogginess.
Storing
Store leftover cooked chicken and peanut sauce in separate airtight containers in the refrigerator for up to 3 days.
Keep fresh veggies in a sealed container for up to 2 days.
Assembled wraps are best eaten fresh but can be refrigerated for up to 24 hours if tightly wrapped in plastic wrap.
Freezing
Freeze cooked chicken in an airtight container for up to 2 months. Thaw in the fridge overnight before using.
The peanut sauce can be frozen in small portions for up to 3 months. Thaw and stir well before serving.
Do not freeze assembled wraps, as the veggies will lose their crispness.
FAQs
Q. Can I make these wraps vegetarian?
Yes! Swap the chicken for tofu, tempeh, or extra veggies like mushrooms or zucchini.
Q. How can I make the peanut sauce less thick?
Add warm water, 1 tablespoon at a time, until you reach your desired consistency.
Q. Are these wraps gluten-free?
They can be! Use gluten-free tortillas, rice paper wraps, or lettuce leaves, and substitute soy sauce with tamari.
Q. Can I use crunchy peanut butter?
Absolutely! Crunchy peanut butter adds extra texture to the sauce.
Q. How spicy are these wraps?
The spice level depends on the chili flakes or sriracha. Omit them for a mild flavor or add more for extra heat.
Conclusion
In conclusion, these Thai Peanut Chicken Wraps are the perfect blend of flavor, convenience, and nutrition.
With their creamy peanut sauce, tender chicken, and crunchy veggies, they’re a versatile dish that fits into any lifestyle—whether you’re meal prepping, feeding a family, or hosting friends.
The ability to customize with different proteins, wraps, or spice levels makes this recipe a go-to for any occasion.
Try it today, and you’ll see why these wraps are a game-changer for quick, healthy, and delicious meals!
Read More:- Chicken Pomodoro Sandwich Recipe
Thai Peanut Chicken Wraps
Ingredients
- Chicken Wraps: 1 lb boneless skinless chicken breasts, 1 tbsp olive/sesame oil, 1 tsp garlic powder, 1 tsp ground ginger, 1/2 tsp salt, 1/4 tsp black pepper, 2 cups shredded carrots, 2 cups red bell peppers, 1 cup purple cabbage, 1/2 cup cilantro, 1/4 cup green onions, 1/4 cup crushed peanuts, 8 tortillas/lettuce leaves/rice paper wraps
- Peanut Sauce: 1/3 cup peanut butter 2 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp honey, 1 tbsp sesame oil, 1 tsp grated ginger, 1 tsp minced garlic, 1-2 tbsp warm water, 1/2 tsp red chili flakes (optional)
Instructions
- Heat oil in a skillet over medium heat. Season chicken with garlic powder, ginger, salt, and pepper. Cook 5-7 minutes until done. Set aside.
- Whisk peanut sauce ingredients until smooth, adding water to thin.
- Lay tortilla/lettuce flat. Add veggies, chicken, and sauce. Top with cilantro, green onions, and peanuts.
- Fold and roll tightly. Slice in half and serve with extra sauce.
