Thai Peanut Chicken Wraps – Crunchy, Creamy & Ready in 15 Minutes

Thai Peanut Chicken Wraps – Crunchy, Creamy & Ready in 15 Minutes

There’s something truly magical about the combination of crunchy and creamy textures. It reminds me of summer picnics and family gatherings where laughter mingles with delicious aromas wafting through the air, creating a warm, inviting atmosphere. These Thai Peanut Chicken Wraps are perfect for busy weeknights when you crave something delightful yet quick to prepare. Just 15 minutes is all it takes to whip up this vibrant dish that teems with flavor and freshness.

Now, imagine taking a bite into a soft, warm tortilla packed with tender chicken, crispy veggies, and a luscious, dreamy peanut sauce drizzled throughout. It’s comfort food meets wholesome goodness — exactly the kind of meal you’ll want to add to your rotation for easy weeknight dinners. Trust me, this is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

• Quick & Easy: Ready in just 15 minutes, perfect for busy weeknights and unexpected guests.
• No-Bake Heaven: Minimal cooking required — just warm tortillas and toss together!
• Crowd-Pleasing: Delightful flavors and textures that appeal to the whole family, including the kids.
• Fresh & Nutritious: Packed with vibrant veggies and lean protein, making it a healthy choice.
• Customizable: Plenty of options for swaps and additions to suit your taste preferences.

Gather These Simple Ingredients

Peanut Sauce:

• 1/4 cup creamy peanut butter
• 2 tbsp low-sodium soy sauce
• 1–2 tbsp honey or brown sugar
• 1 tbsp rice vinegar
• 1 tbsp fresh lime juice
• 1 tsp grated fresh ginger
• 1 small clove garlic, minced
• 1–2 tsp sriracha, to taste
• 1–3 tbsp warm water, to thin

Wraps:

• 2 cups cooked chicken breast, chopped
• 3 cups coleslaw mix
• 1/2 cup shredded carrot
• 1 cup baby spinach or spring mix
• 1/2 English cucumber, cut into thin sticks
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, chopped
• 4–6 large flour tortillas, warmed
• Lime wedges, for serving

Let’s Make It Together

1. Whisk the Sauce
   In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, ginger, garlic, and sriracha until smooth. If it’s too thick, thin it out with warm water until you reach a pourable, creamy consistency.

2. Toss the Filling
   In a large bowl, combine the chopped chicken, coleslaw mix, shredded carrot, spinach, cucumber sticks, cilantro, and chopped peanuts. Drizzle two-thirds of the peanut sauce over the mixture. Toss gently to coat and let it rest for 3–5 minutes to allow the flavors to meld.

3. Warm Tortillas
   To warm the tortillas, you can microwave them under a damp paper towel for about 30 seconds or heat them in a dry skillet until they’re pliable and golden.

4. Assemble
   Fill each tortilla with the chicken and veggie mixture, then fold in the sides and roll it up tightly. If you like, slice them in half for easy handling and drizzle the remaining sauce on top. Serve with lime wedges for an extra zesty kick.

Fun Ways to Customize It

• Zesty Avocado or Guacamole: Add slices of creamy avocado or a dollop of guacamole for a rich, indulgent twist.
• Spicy Kick: Toss in some diced jalapeños or a sprinkle of red pepper flakes for those who enjoy a bit of heat.
• Herb Variations: Swap cilantro for basil or mint to introduce a different flavor profile that’s equally inviting.
• Crunchy Additions: Throw in some crispy bean sprouts or sliced radishes for extra texture and zing.

Chef Emma’s Helpful Tips

• Make-Ahead Magic: Prepare the peanut sauce and filling in advance for a super quick assembly later in the week — perfect for meal prep!
• Ingredient Swaps: Feel free to use leftover rotisserie chicken or a plant-based protein for a vegetarian option.
• Storage Suggestions: Store any leftovers in an airtight container in the refrigerator for up to 3 days, but keep the sauce separate to maintain freshness.
• Slicing Tricks: For the cleanest slices, use a sharp knife and cut diagonally. This not only looks beautiful but also helps keep all the delicious filling intact.

Nutrition Information per Serving

• Serving Size: 1 wrap
• Calories: 410
• Carbohydrates: 34 g
• Sugar: 8 g
• Fat: 21 g
• Protein: 31 g
• Sodium: 650 mg

Frequently Asked Questions

• Can I make this ahead?
  Yes! You can prepare the peanut sauce and filling in advance, and store them separately until you’re ready to enjoy.

• Can I use different ingredients?
  Absolutely! Feel free to customize based on what you have on hand or your personal preferences.

• How do I store leftovers?
  Store in an airtight container in the refrigerator, and keep the sauce separate for the best freshness.

• How long does it last?
  These wraps are best enjoyed within 3 days for optimal freshness and flavor.

Wrapping It Up

These Thai Peanut Chicken Wraps – Crunchy, Creamy & Ready in 15 Minutes are a delightful addition to your meal lineup. They embody the essence of cozy, home-cooked comfort with a healthy twist. Whether you’re feeding a family, having a quick lunch for one, or entertaining guests, this recipe is sure to impress. Save this recipe to your Pinterest board so it’s ready when you need a flavorful, satisfying meal! Happy cooking!

Thai Peanut Chicken Wraps

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• Author: Chef Emma
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

Quick and easy Thai Peanut Chicken Wraps packed with tender chicken, vibrant veggies, and a creamy peanut sauce, ready in just 15 minutes.

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Ingredients

Scale 1x2x3x

• 1/4 cup creamy peanut butter
• 2 tbsp low-sodium soy sauce
• 1–2 tbsp honey or brown sugar
• 1 tbsp rice vinegar
• 1 tbsp fresh lime juice
• 1 tsp grated fresh ginger
• 1 small clove garlic, minced
• 1–2 tsp sriracha, to taste
• 1–3 tbsp warm water, to thin
• 2 cups cooked chicken breast, chopped
• 3 cups coleslaw mix
• 1/2 cup shredded carrot
• 1 cup baby spinach or spring mix
• 1/2 English cucumber, cut into thin sticks
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, chopped
• 4–6 large flour tortillas, warmed
• Lime wedges, for serving

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Instructions

1. In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, ginger, garlic, and sriracha until smooth. Thin with warm water as needed.
2. In a large bowl, combine the chicken, coleslaw mix, carrot, spinach, cucumber, cilantro, and peanuts. Drizzle two-thirds of the sauce over the mixture and toss gently.
3. Warm tortillas in a microwave for 30 seconds under a damp paper towel or in a skillet until pliable.
4. Fill each tortilla with the mixture, fold in the sides, and roll tightly. Optionally slice in half and drizzle remaining sauce on top. Serve with lime wedges.

Notes

Make the peanut sauce and filling ahead for quick assembly. For a vegetarian option, use plant-based protein instead of chicken.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Main Course
• Method: No-Bake
• Cuisine: Thai

Nutrition

• Serving Size: 1 wrap
• Calories: 410
• Sugar: 8g
• Sodium: 650mg
• Fat: 21g
• Saturated Fat: 3g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 31g
• Cholesterol: 70mg

Keywords: Thai wraps, chicken wraps, peanut sauce, easy dinner, quick meals