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The Ultimate 20-Minute Thai Peanut Chicken Wraps: Creamy Sauce & Crunchy Veggies

A cross-section view of a thai peanut chicken wrap filled with chicken, carrots, cabbage, and cilantro, drizzled with peanut sauce.
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Make these quick and flavorful Thai Peanut Chicken Wraps in under 20 minutes. This recipe features tender chicken coated in a simple, creamy peanut sauce and crisp vegetables wrapped in soft tortillas.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup creamy peanut butter
  • 1/4 cup low-sodium soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon fresh lime juice
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/4 cup hot water (or more, for thinning)
  • 8 large flour tortillas or whole wheat wraps
  • 2 cups shredded cabbage or coleslaw mix
  • 1 large carrot, shredded
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped peanuts, for garnish (optional)

Instructions

  1. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces, salt, and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
  2. While the chicken cooks, prepare the peanut sauce. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, lime juice, ginger, and garlic until smooth.
  3. Slowly whisk in the hot water, one tablespoon at a time, until the sauce reaches a creamy, pourable consistency. You may need slightly more or less water depending on your peanut butter.
  4. Return the cooked chicken to the skillet (off the heat). Pour the peanut sauce over the chicken and toss gently until every piece is evenly coated.
  5. Warm the tortillas according to package directions (microwave briefly or heat in a dry skillet).
  6. To assemble the wraps, lay a warm tortilla flat. Place a portion of the sauced chicken down the center. Top with shredded cabbage, shredded carrot, and cilantro.
  7. Fold in the sides of the tortilla, then tightly roll the wrap from the bottom up. Slice in half if desired. Garnish with chopped peanuts before serving.

Notes

  • For an even faster meal, use pre-cooked rotisserie chicken and skip step 1. Simply toss the shredded chicken with the warm peanut sauce.
  • To achieve the creamiest sauce texture, ensure your peanut butter is at room temperature before mixing.
  • For extra crunch, add thinly sliced red bell pepper or cucumber to your vegetable filling.

Nutrition

Find it online: https://recipesfleet.com/thai-peanut-chicken-wrap-recipe/