Thai Peanut Chicken Wraps – Easy Lunch Recipe
Flavorful, fresh, and satisfying—these Thai peanut chicken wraps are packed with tender chicken, crunchy vegetables, and a creamy peanut sauce that ties it all together. Perfect for quick lunches, meal prep, or a light dinner, they’re a healthy recipe that doesn’t skimp on taste.
Equipment
- Skillet or grill pan
- Mixing bowls
- Knife and cutting board
- Whisk
- Measuring Cups and Spoons
Ingredients
- 2 cups cooked chicken breast (grilled or shredded)
- 4 large tortillas or wraps
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1 cup red bell pepper, sliced
- ½ cup shredded cabbage or lettuce
Peanut Sauce:
- ½ cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp honey or brown sugar
- 1 tsp grated ginger
- 1 clove garlic, minced
- 2–3 tbsp warm water (to thin)
- Pro Tip: Use natural peanut butter for the best flavor and creaminess.
Instructions
- Prepare Chicken: Cook or shred chicken and set aside.
- Make Peanut Sauce: Whisk peanut butter, soy sauce, lime juice, honey, ginger, garlic, and water until smooth.
- Prep Vegetables: Slice cucumber, bell pepper, and shred carrots and cabbage.
- Warm Tortillas: Heat tortillas briefly in a skillet or microwave.
- Assemble Wraps: Spread peanut sauce on each tortilla.
- Add Filling: Layer chicken, vegetables, and cabbage.
- Drizzle Extra Sauce: Add more peanut sauce over filling.
- Roll Wraps: Fold sides and roll tightly.
- Slice & Serve: Cut in half and serve immediately.
- Important: Don’t overfill wraps—keep them balanced for easy rolling.
Notes
- Use whole wheat or spinach tortillas for added nutrition.
- Adjust peanut sauce thickness with water.
- Add sriracha or chili flakes for a spicy kick.
- Great for meal prep—store components separately and assemble fresh.
- Works well with leftover rotisserie chicken.
- Best enjoyed fresh, but wraps can be stored in the fridge for 1 day.