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Thai Peanut Chicken Wrap

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This Thai peanut chicken wrap combines tender chicken, crunchy vegetables, and a creamy peanut sauce all wrapped in a soft tortilla. It’s a quick, flavor-packed meal that’s perfect for lunch, dinner, or meal prep.

Ingredients

  • 2 cups cooked chicken breast, shredded or sliced (grilled, rotisserie, or baked)
  • 2–4 large flour tortillas or wraps
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 1/2 cucumber, julienned or thinly sliced
  • 1 cup shredded cabbage or coleslaw mix
  • 1/4 cup fresh cilantro leaves
  • Optional: 2 tbsp chopped peanuts or crushed cashews
  • Optional: lime wedges for serving

For the peanut sauce:

  • 1/4 cup peanut butter (creamy or crunchy)
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar or lime juice
  • 1 tbsp honey or maple syrup
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 2–3 tbsp water (to thin as needed)
  • Optional: 1 tsp sriracha or chili flakes for heat

Instructions

  1. In a small bowl, whisk together all peanut sauce ingredients until smooth, adding water as needed for desired consistency.
  2. Toss cooked chicken with a few spoonfuls of the peanut sauce to coat.
  3. Lay out tortillas and layer with shredded cabbage, carrots, bell pepper, cucumber, and peanut-coated chicken.
  4. Drizzle with additional peanut sauce and top with cilantro and optional chopped nuts.
  5. Roll wraps tightly, folding in the sides, and slice in half to serve.

Notes

  • Use tofu, shrimp, or tempeh for a protein variation.
  • Make it low-carb by using lettuce leaves instead of tortillas.
  • Add mango slices or kale for extra sweetness and greens.
  • Keep peanut sauce separate until serving if prepping ahead to avoid sogginess.
  • Toast the wrap in a skillet for a warm, crispy version.

Nutrition

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