Ingredients
Equipment
Method
Step 1: Make the Thai Peanut Sauce
- In a small bowl, combine peanut butter, soy sauce, vinegar, brown sugar or honey, Sriracha, garlic, ginger, and water.
- Whisk or stir until smooth and creamy. Adjust thickness by adding more water, 1 teaspoon at a time, if needed.
Step 2: Prepare the Chicken Filling
- In a large bowl, mix the cooked chicken, coleslaw mix, carrots, cilantro, and chopped peanuts.
- Pour the prepared peanut sauce over the chicken and veggie mix.
- Toss until everything is well coated and evenly mixed.
Step 3: Warm the Tortillas (Optional)
- Warm tortillas in a dry skillet for 20–30 seconds on each side or microwave covered with a damp towel for 10–15 seconds.
Step 4: Assemble the Wraps
- Lay each tortilla flat. Spoon a generous portion of the chicken mixture into the center.
- Fold the bottom up, then fold in the sides and roll tightly like a burrito.
Step 5: Serve
- Slice in half, secure with a toothpick if needed, and serve immediately with extra chopped peanuts or a lime wedge.
Notes
🧊 Storage & Reheating
Storage:
Wrap tightly in foil or plastic wrap. Store in the fridge for up to 2 days. Reheating:
Best eaten cold or at room temperature. If needed, reheat just the chicken mixture before wrapping. Make-Ahead Tip:
Store components separately and assemble wraps fresh for best texture. 🥄 Variations Vegetarian Option: Use tofu or chickpeas instead of chicken. Lettuce Wraps: Swap tortillas for large romaine or butter lettuce leaves. Low-Carb: Use low-carb or almond flour wraps. Spice Level: Add more Sriracha or red pepper flakes for heat lovers. Extra Veggies: Add sliced bell peppers, cucumber, or edamame. Nut-Free: Use sunflower seed butter instead of peanut butter. Crunch Upgrade: Top with crushed ramen noodles or crispy wonton strips. Gluten-Free: Use gluten-free soy sauce and wraps. No Sugar: Omit sweetener or use a few drops of stevia. Meal Prep: Make the chicken filling ahead of time and store up to 3 days. ❓ 10 FAQs Can I use rotisserie chicken?
Yes, it’s a great time-saver. Just shred and use as directed. Is this recipe spicy?
Mild to medium. Adjust Sriracha to control the heat level. Can I freeze the wraps?
Not recommended — the fresh veggies and sauce don’t freeze well. Can I use almond or cashew butter instead of peanut?
Absolutely! It changes the flavor slightly but still tastes great. Can I make the sauce ahead of time?
Yes — store in the fridge up to 5 days. Stir before using. Is this good for kids?
Yes! Just reduce or skip the Sriracha to make it kid-friendly. What goes well on the side?
Try fruit salad, rice paper veggie rolls, or cucumber slices. Can I skip the coleslaw mix?
You can use just shredded cabbage or other crunchy greens. Is this high in protein?
Yes — especially with chicken and peanuts. How do I keep wraps from getting soggy?
Don’t overfill and eat shortly after assembling. Wrap tightly. 🏁 Conclusion These Thai Peanut Chicken Wraps are creamy, crunchy, spicy, and refreshing — all in one bite. They’re ideal for quick meals, make-ahead lunches, or energizing dinner options. With clean ingredients and bold flavors, this pork-free, alcohol-free recipe is your new lunchtime lifesaver. Whether you're craving something comforting or looking for a balanced, satisfying wrap, this Thai-inspired recipe checks every box.
Wrap tightly in foil or plastic wrap. Store in the fridge for up to 2 days. Reheating:
Best eaten cold or at room temperature. If needed, reheat just the chicken mixture before wrapping. Make-Ahead Tip:
Store components separately and assemble wraps fresh for best texture. 🥄 Variations Vegetarian Option: Use tofu or chickpeas instead of chicken. Lettuce Wraps: Swap tortillas for large romaine or butter lettuce leaves. Low-Carb: Use low-carb or almond flour wraps. Spice Level: Add more Sriracha or red pepper flakes for heat lovers. Extra Veggies: Add sliced bell peppers, cucumber, or edamame. Nut-Free: Use sunflower seed butter instead of peanut butter. Crunch Upgrade: Top with crushed ramen noodles or crispy wonton strips. Gluten-Free: Use gluten-free soy sauce and wraps. No Sugar: Omit sweetener or use a few drops of stevia. Meal Prep: Make the chicken filling ahead of time and store up to 3 days. ❓ 10 FAQs Can I use rotisserie chicken?
Yes, it’s a great time-saver. Just shred and use as directed. Is this recipe spicy?
Mild to medium. Adjust Sriracha to control the heat level. Can I freeze the wraps?
Not recommended — the fresh veggies and sauce don’t freeze well. Can I use almond or cashew butter instead of peanut?
Absolutely! It changes the flavor slightly but still tastes great. Can I make the sauce ahead of time?
Yes — store in the fridge up to 5 days. Stir before using. Is this good for kids?
Yes! Just reduce or skip the Sriracha to make it kid-friendly. What goes well on the side?
Try fruit salad, rice paper veggie rolls, or cucumber slices. Can I skip the coleslaw mix?
You can use just shredded cabbage or other crunchy greens. Is this high in protein?
Yes — especially with chicken and peanuts. How do I keep wraps from getting soggy?
Don’t overfill and eat shortly after assembling. Wrap tightly. 🏁 Conclusion These Thai Peanut Chicken Wraps are creamy, crunchy, spicy, and refreshing — all in one bite. They’re ideal for quick meals, make-ahead lunches, or energizing dinner options. With clean ingredients and bold flavors, this pork-free, alcohol-free recipe is your new lunchtime lifesaver. Whether you're craving something comforting or looking for a balanced, satisfying wrap, this Thai-inspired recipe checks every box.