If you’re looking for a quick, flavorful meal that’s perfect for busy nights, these Thai Peanut Chicken Wraps are a must-try! Tender chicken, crunchy coleslaw, carrots, fresh cilantro, and roasted peanuts all come together in a soft tortilla—then get tied together with the real star of the show: a creamy, homemade peanut sauce.
With just 15 minutes from start to finish, this recipe is simple enough for weeknight dinners yet delicious enough to meal prep for lunches.
Why You’ll Love This Recipe
- ⏱️ Ready in 15 minutes—perfect for busy weeknights
- 🥕 Packed with protein, veggies, and healthy fats
- 🌶️ Customizable heat level with sriracha
- 🥡 Great for meal prep and on-the-go lunches
- 🍴 Versatile—works with chicken, tofu, or even chickpeas
I originally created this recipe as a way to use up leftover rotisserie chicken, and it quickly became a weekly favorite in my house. The creamy peanut sauce is so good that I now double it and keep extra on hand for dipping or salads!
Ingredients You’ll Need
Peanut Sauce
- ¼ cup peanut butter (natural works best)
- ¼ cup low-sodium soy sauce
- 2 Tbsp brown sugar or honey
- 2 Tbsp rice wine vinegar
- ½ Tbsp garlic, minced
- ½ Tbsp fresh ginger, minced
- 1 tsp sriracha (adjust to taste)
- 1–2 Tbsp water (optional, to thin sauce)
Wraps
- 2 cooked chicken breasts, chopped (or rotisserie chicken)
- 3 cups coleslaw mix
- ½ cup grated carrot (optional)
- ¼ cup fresh cilantro, chopped
- ¼ cup roasted peanuts, chopped
- 4–6 flour tortillas
Step-by-Step Instructions
- Make the Peanut Sauce
In a small bowl, whisk together peanut butter, soy sauce, brown sugar (or honey), rice vinegar, garlic, ginger, and sriracha until smooth. Add water as needed to thin until pourable. - Mix the Filling
In a large bowl, combine chopped chicken, coleslaw mix, grated carrot, cilantro, and peanuts. - Dress the Filling
Pour the peanut sauce over the chicken and veggie mixture. Toss until everything is evenly coated. Let rest for 3–5 minutes so the flavors meld together. - Warm the Tortillas
Heat tortillas in the microwave for 30 seconds (covered with a damp paper towel) or toast lightly in a skillet for extra flavor. - Assemble the Wraps
Spoon filling down the center of each tortilla. Fold in the sides, roll tightly, and slice in half if desired. Serve immediately.
Recipe Tips & Variations
- For extra flavor: Toast the peanuts before adding them to the wraps.
- Make ahead: Prepare the filling and sauce up to 3 days in advance. Store separately and assemble when ready to eat.
- Vegetarian option: Swap chicken for tofu, chickpeas, or tempeh.
- Low-carb swap: Use large lettuce leaves instead of tortillas.
- Allergy-friendly: Replace peanut butter with sunflower seed butter or almond butter.
Serving Suggestions
These wraps are delicious on their own, but you can serve them with:
- A refreshing cucumber salad with rice vinegar dressing
- Tom Yum soup or a light vegetable broth
- Sliced into pinwheels for party appetizers
Storage & Meal Prep
- Filling only: Store in an airtight container in the fridge for up to 3 days.
- Assembled wraps: Wrap individually in parchment paper or foil and refrigerate for up to 2 days.
- Peanut sauce: Make extra! It lasts up to a week in the fridge and works as a dip or salad dressing.
Common Questions
Can I use rotisserie chicken?
Yes! Rotisserie chicken makes this recipe even quicker—just shred and mix with the other ingredients.
How spicy are these wraps?
With 1 teaspoon of sriracha, they’re mildly spicy. Adjust up or down depending on your preference.
How do I keep wraps from falling apart?
Warm your tortillas before rolling, don’t overfill, and tuck in the sides before rolling tightly.
What veggies can I add?
Bell peppers, cucumber, bean sprouts, avocado, or shredded cabbage all work great for extra crunch and nutrition.
Thai Peanut Chicken Wraps Recipe
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4–6 wraps
Diet: Dairy-Free
Ingredients
- Peanut Sauce: ¼ cup peanut butter, ¼ cup soy sauce, 2 Tbsp brown sugar/honey, 2 Tbsp rice vinegar, ½ Tbsp garlic, ½ Tbsp ginger, 1 tsp sriracha, 1–2 Tbsp water (optional)
- Wraps: 2 chicken breasts (cooked, chopped), 3 cups coleslaw mix, ½ cup grated carrot, ¼ cup cilantro, ¼ cup roasted peanuts, 4–6 tortillas
Instructions
- Whisk sauce ingredients until smooth, adding water if needed.
- Mix chicken, coleslaw, carrots, cilantro, and peanuts in a bowl.
- Toss with peanut sauce and let rest for 3–5 minutes.
- Warm tortillas until soft and pliable.
- Fill, wrap tightly, slice, and serve.