Description
These Thai Peanut Chicken Wraps are a fast, flavorful meal packed with tender chicken, crunchy vegetables, and a creamy peanut sauce. Perfect for a quick dinner or a satisfying Healthy Lunch, they deliver bold Thai-inspired flavor in every bite.
Ingredients
Peanut Dressing
- ½ cup creamy peanut butter, preferably natural
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons brown sugar or honey
- 2 tablespoons rice wine vinegar
- 2 cloves garlic, finely minced
- 1 teaspoon fresh ginger, finely minced
- 1 to 2 teaspoons sriracha, adjusted to taste
- Water, as needed to thin the sauce
Wrap Filling
- 3 cups cooked chicken breast, chopped into bite-sized pieces
- 3 cups coleslaw mix
- 1 cup grated carrots
- ½ cup fresh cilantro, chopped
- ½ cup roasted peanuts, roughly chopped
- 6 large flour tortillas
Instructions
In a medium bowl, combine the peanut butter, soy sauce, brown sugar or honey, rice wine vinegar, minced garlic, ginger, and sriracha. Whisk everything together until the sauce looks smooth and well blended. At first, it may feel thick and a little stubborn, but keep whisking until it becomes creamy.
If the sauce seems too dense to pour or toss easily, add water one tablespoon at a time. Stir well after each addition until the dressing loosens just enough to coat the filling without turning watery. The goal is a thick, silky sauce that clings to the chicken and vegetables.
In a large mixing bowl, add the chopped chicken, coleslaw mix, grated carrots, fresh cilantro, and chopped roasted peanuts. Toss the mixture gently so the ingredients distribute evenly. You want a little bit of everything in every bite, not a pile of one ingredient in one corner of the bowl.
Pour the peanut sauce over the chicken and vegetable mixture. Use tongs or a large spoon to toss everything together until the filling is evenly coated from top to bottom. Keep mixing until the chicken and vegetables look glossy and well covered.
Let the filling rest for about 3 to 5 minutes. This short pause gives the flavors time to settle together and allows the vegetables to soften just slightly, which helps the wraps hold together better when you roll them.
Stack the flour tortillas and wrap them in a slightly damp paper towel. Microwave them for about 30 seconds, just until they become soft and flexible. You can also warm them in a dry skillet over medium heat for a few seconds on each side.
Do not skip this step. Warm tortillas roll much more easily, and they are far less likely to split while you assemble the wraps.
Lay one tortilla flat on a clean surface. Spoon about one-sixth of the filling into the center, keeping it in a narrow line rather than spreading it too far to the edges. Leave a little space on the sides so the tortilla folds neatly.
Fold the left and right sides of the tortilla inward over the filling. Then lift the bottom edge up and roll tightly toward the top, tucking the filling in as you go. Roll firmly enough to keep everything secure, but not so tightly that the tortilla tears.
Place the finished wrap seam-side down while you repeat the process with the remaining tortillas and filling. Slice the wraps diagonally if you want a cleaner presentation or easier handling. Serve right away while the tortillas are soft and the filling still has its fresh crunch.
Notes
- Spice level: Start with less sriracha if you prefer a milder sauce. Add more after tasting if you want a stronger kick.
- Low-carb option: Replace the tortillas with large lettuce leaves for a lighter version.
- Shortcut: Rotisserie chicken works beautifully and saves time on busy days.
- Extra crunch: Add a few more chopped peanuts to the filling right before rolling for added texture.
Nutrition
- Serving Size: 1 wrap
- Calories: 440 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 21 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 55 mg