Dinner

Thai Peanut Chicken Wraps Recipe

Name: Thai Peanut Chicken Wraps Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: Thai
Ingredients: 1 pound boneless, skinless chicken breasts; 2 tablespoons soy sauce; 1 tablespoon lime juice; 1 tablespoon sesame oil; 2 cloves garlic, minced; Salt and pepper to taste; 1/2 cup creamy peanut butter; 2 tablespoons soy sauce; 1 tablespoon lime juice; 1 tablespoon honey or maple syrup; 1 teaspoon sriracha (optional); 1-2 tablespoons water (to adjust consistency); 4 large whole wheat or spinach tortillas; 1 cup shredded carrots; 1 cup cucumber, julienned; 1 cup red cabbage, shredded; 1/4 cup fresh cilantro, chopped; Lime wedges for serving

ByNaomi Fletcher January 5, 2026January 5, 2026

Jump to Recipe

Introduction

Looking for a fresh, flavorful meal that’s as quick to prepare as it is delicious? Our Thai Peanut Chicken Wraps recipe is a perfect choice! With juicy, marinated chicken, crisp veggies, and a creamy, zesty peanut sauce, these wraps offer a delightful blend of textures and flavors.

A close-up of three chicken wraps stacked on a wooden board, each wrap cut in half showing layers inside: grilled golden-brown chicken pieces, bright orange shredded carrots, chopped red bell peppers, fresh green leafy lettuce, purple cabbage, and chopped cilantro on top. The wrap is a soft white tortilla with slight toasting marks on it. Some crushed peanuts are scattered around the wraps, and two lime wedges in the background add a splash of green on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Chicken:

1 pound boneless, skinless chicken breasts
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon sesame oil
2 cloves garlic, minced
Salt and pepper to taste

For the Peanut Sauce:

1/2 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon honey or maple syrup
1 teaspoon sriracha (optional, for heat)
1-2 tablespoons water (to adjust consistency)

For the Wraps:

4 large whole wheat or spinach tortillas
1 cup shredded carrots
1 cup cucumber, julienned
1 cup red cabbage, shredded
1/4 cup fresh cilantro, chopped
Lime wedges for serving

Instructions

Step 1: In a bowl, mix the soy sauce, lime juice, sesame oil, minced garlic, salt, and pepper. Add the chicken breasts and toss to coat. Let the chicken marinate in the refrigerator for at least 20 minutes.
Step 2: While the chicken marinates, whisk together the peanut butter, soy sauce, lime juice, honey, and sriracha (if using) in a separate bowl. Gradually add water until the sauce is smooth but not too runny. Set aside.
Step 3: Preheat a grill or stovetop skillet over medium heat. Cook the marinated chicken for 6-7 minutes on each side until fully cooked and no longer pink inside. Let it rest a few minutes before slicing into thin strips.
Step 4: Lay a tortilla flat and layer chicken strips, shredded carrots, julienned cucumber, shredded red cabbage, and chopped cilantro in the center. Drizzle with peanut sauce.
Step 5: Fold in the sides of the tortilla over the filling, then roll tightly from the bottom to secure. Repeat with remaining tortillas and fillings.
Step 6: Slice wraps diagonally and serve with lime wedges and extra peanut sauce for dipping. Enjoy!

Tips & Variations

For a vegetarian option, substitute grilled tofu or tempeh for the chicken.
Use gluten-free tortillas and tamari soy sauce to make this recipe gluten-free.
Add avocado or bell peppers to the wraps for extra flavor and nutrients.
If allergic to peanuts, almond butter or sunflower seed butter works well in the sauce.
Marinate the chicken for up to 1 hour to deepen flavors and tenderness.

Storage

Store leftover fillings in an airtight container in the refrigerator for up to 2 days. Keep the wraps and vegetables separate from the sauce to maintain freshness and crispness. Reassemble and enjoy fresh when ready to eat. Warm the chicken slightly before assembling if preferred.

How to Serve

A close-up of two halves of a grilled chicken wrap resting on a wooden board, each wrapped in a soft, lightly toasted tortilla. The wraps are sliced to show three main layers inside: a bottom layer of green leafy lettuce, a middle layer of vibrant shredded orange carrots and shredded purple cabbage, and a top layer filled with golden brown grilled chicken pieces mixed with bright red bell peppers and fresh green cilantro. Small pieces of chopped peanuts are sprinkled around for texture, and in the blurred background, there are lime wedges. The image shows a rich mix of colors and textures, with the wraps stacked to highlight their filling layers. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use grilled chicken leftovers?

Absolutely! Pre-cooked chicken works great in these wraps. Just slice it up and toss with the peanut sauce for a quick meal.

What other vegetables can I add?

You can add sliced bell peppers, avocado, or fresh bean sprouts for added crunch and flavor.

Can I make these wraps ahead of time?

Yes, you can prepare the chicken and peanut sauce ahead and assemble the wraps just before eating to keep them fresh.

What can I substitute for peanut butter?

Almond butter or sunflower seed butter make delicious alternatives if you have a peanut allergy.

How long can I store the wraps?

Wraps are best eaten fresh but can be stored in the refrigerator for up to 2 days. Keep the sauce separate to avoid sogginess.

Naomi Fletcher