It is 6pm and your family is hungry. You need a fresh, filling meal fast. These Thai peanut chicken wraps are the perfect solution for busy summer nights.
They are cool, crunchy, and require zero oven time. You can have dinner on the table in just 15 minutes. It is the ultimate win for your busy schedule.
Why This Recipe Is a Winner
This recipe is a total lifesaver for beginner cooks. It uses simple ingredients that pack a huge flavor punch. You get plenty of protein and fresh vegetables in every bite.
These wraps are also budget-friendly and great for using leftovers. Your kids will love the sweet and creamy peanut sauce. It is a healthy reset that tastes like a treat.
How to Make Thai Peanut Chicken Wraps
Making these wraps is incredibly simple and fast. You just whisk the sauce and toss the ingredients together. Even if you are new to cooking, you can do this.
Using pre-cooked chicken is the best time-saving shortcut. You can use a rotisserie chicken or meal-prepped leftovers. Everything comes together in one delicious, handheld meal.
Ingredients You’ll Need
Most of these items are pantry staples you likely have now.
- 2 cups cooked shredded chicken breast
- 4 large flour tortillas
- 2 cups shredded cabbage and carrot slaw mix
- 1/2 cup thinly sliced red bell pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon sriracha
- 2 tablespoons warm water
Step-by-Step Directions
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, and sriracha.
- Slowly whisk in warm water until the sauce is smooth and pourable.
- Toss the shredded chicken with 3 tablespoons of the sauce in a medium bowl.
- Lay tortillas flat and layer the slaw mix and peppers in the center.
- Top with the chicken, fresh cilantro, and crunchy peanuts.
- Drizzle the remaining peanut sauce over the fillings for extra creaminess.
- Fold the sides in and roll the tortilla tightly from the bottom.
- Slice diagonally and serve your fresh meal immediately.
Best Ways to Enjoy It
Serve these wraps cold for a refreshing summer lunch. They pair perfectly with fresh fruit or a light cucumber salad. You can also serve them with extra sauce for dipping.
Pack them into containers for easy weekday lunches at work. Set the table, pour some iced tea, and enjoy a stress-free meal. Your family will definitely ask for seconds.
Storage & Reheating
These wraps stay fresh in the fridge for up to two days. Store the sauce and fillings separately to keep things crunchy. Do not freeze the assembled wraps as the vegetables will soften.
If you want to meal prep, keep everything in airtight containers. Assemble the wraps right before you are ready to eat. This keeps the tortilla perfectly soft and fresh.
Tips for Best Results
- Use a rotisserie chicken to make this even faster.
- Warm the tortillas slightly to make them easier to roll.
- Don’t skip the fresh lime juice for a bright flavor.
- Avoid overfilling the wraps so they stay securely closed.
- Make the peanut sauce a day early to save time.
- Add extra sriracha if you love a spicy kick.
- Toast the finished wrap in a pan for a crunchy exterior.
Easy Flavor Ideas
- Swap chicken for firm tofu for a vegetarian option.
- Use gluten-free wraps to meet your dietary needs.
- Add fresh mango slices for a sweet seasonal twist.
- Try almond butter instead of peanut butter for a different flavor.
Common Questions
Can I make the sauce ahead of time?
Yes, the sauce keeps well in the fridge for a week. Just whisk in a little warm water if it thickens too much. It makes meal prep so easy.
What if I don’t have sriracha?
You can use red pepper flakes or even a little hot sauce. If you prefer a mild flavor, you can leave it out entirely. It will still be delicious.
I hope these wraps make your busy evenings a little brighter and easier. There is nothing better than a fresh meal that comes together in minutes. Enjoy every crunchy bite!
— Katie Wood
15-Minute Thai Peanut Chicken Wraps with Homemade Sauce
Ingredients
- 2 cups cooked shredded chicken breast
- 4 large flour tortillas
- 2 cups shredded cabbage and carrot slaw mix
- 1/2 cup thinly sliced red bell pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon hone y
- 1 teaspoon srirach a
- 2 tablespoons warm water
Instructions
- In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, and sriracha until smooth.
- Slowly whisk in warm water one tablespoon at a time until the sauce reaches a pourable consistency.
- In a medium bowl, toss the shredded chicken with 3 tablespoons of the prepared peanut sauce until evenly coated.
- Lay the flour tortillas flat on a clean surface and distribute the slaw mix and red bell pepper slices across the center of each.
- Top the vegetables with the sauced chicken, chopped cilantro, and crushed peanuts.
- Drizzle the remaining peanut sauce over the fillings.
- Fold the sides of each tortilla inward and roll tightly from the bottom to form a secure wrap.
- Slice diagonally and serve immediately.
