Go Back

Thai Peanut Chicken Wraps With Creamy Peanut Sauce

Thai peanut chicken wraps with creamy peanut sauce—shredded chicken tossed in a silky ivory peanut mixture and layered with crunchy carrots and cabbage in soft tortillas. Bright, tangy, and nutty with a drizzle-ready sauce, these wraps come together in about 20 minutes for a fast weekday lunch.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Lunch
Cuisine: Thai
Calories: 380
Ingredients Method Notes

Ingredients
  

Shredded cooked chicken
  • 3 cup 3 cups shredded cooked chicken
Peanut sauce
  • 0.5 cup 1/2 cup peanut butter
  • 2 tbsp 2 tbsp soy sauce
  • 1 tbsp 1 tbsp rice vinegar
  • 1 tbsp 1 tbsp honey
  • 1 tsp 1 tsp sriracha
  • 2 tbsp warm water Add warm water 1 tbsp at a time until pourable.
Veggie filling and garnish
  • 1 cup 1 cup shredded carrots
  • 1 cup 1 cup shredded red cabbage
  • 0.25 cup 1/4 cup chopped cilantro
Wraps
  • 4 4 large tortillas

Method
 

Make the peanut sauce
  1. Whisk peanut butter, soy sauce, rice vinegar, honey, and sriracha until smooth, then add warm water 1 tbsp at a time to thin to a pourable consistency (no need to heat).
  2. Stop whisking when the sauce looks glossy and drizzles off a spoon in a thin ribbon.
Mix chicken
  1. Toss the shredded chicken with half the peanut sauce until evenly coated and satiny.
  2. Taste and adjust with a little extra sriracha if you want more heat.
Assemble wraps
  1. Lay out tortillas and layer carrots, cabbage, and cilantro in the center.
  2. Add the peanut chicken on top of the vegetables.
  3. Drizzle the remaining peanut sauce over the filling for a creamy, nutty finish.
Wrap and serve
  1. Roll the tortillas tightly into wraps and slice in half so the fillings stay stacked.
  2. Serve immediately for the best crunch against the creamy sauce.

Notes

Pro tip: Thin the peanut sauce gradually with warm water to get a drizzle-friendly texture without making it watery. Store leftover chicken mixture and vegetables separately in airtight containers in the fridge up to 3 days; reassemble before eating (best within 1–2 days). Freezing isn’t recommended for assembled wraps, but the peanut sauce and chicken can be frozen up to 2 months. For a lower-sodium option, use low-sodium soy sauce.