When the weather gets warm, nobody wants to stand over a hot stove for hours. This Thai Chicken Wrap is the perfect solution for those sunny afternoons. It is fresh, bright, and incredibly satisfying for the whole family.
You will love how the creamy peanut dressing brings everything together so perfectly. It is a wonderful way to enjoy a high-protein meal without any heavy lifting. Let’s get rolling on this simple summer favorite!
Why This Recipe Is a Winner
This recipe is a total lifesaver for busy families who need a healthy reset. It uses simple ingredients that you likely already have in your pantry. The combination of textures makes every bite feel like a treat.
It is especially great for meal prep lunches throughout the work week. You can prep the components ahead of time and assemble them when you are hungry. This keeps your lunch fresh and prevents the tortilla from getting soggy.
How It Comes Together
Making these wraps is as simple as whisking and tossing. You do not need any advanced kitchen skills to master this dish. It is a beginner-friendly meal that looks and tastes impressive.
The secret is in the layering of the fresh, crunchy vegetables. Even if you are new to cooking, you can feel confident making this. You will have a vibrant meal on the table in just thirty minutes.
Ingredients You’ll Need
We use mostly fresh produce and pantry staples to keep things easy and affordable.
- 1 pound cooked chicken breast, sliced into strips
- 4 large whole wheat or flour tortillas
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1/2 cup shredded carrots
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, thinly sliced
- 1/4 cup creamy peanut butter
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sriracha sauce
Step-by-Step Directions
- Whisk together the peanut butter, soy sauce, honey, lime juice, ginger, and sriracha in a small bowl until smooth to create the dressing.
- Combine the green cabbage, red cabbage, carrots, cilantro, and green onions in a large mixing bowl.
- Add half of the prepared dressing to the cabbage mixture and toss thoroughly to coat.
- Warm the tortillas in a dry skillet or microwave for 10 seconds until pliable.
- Divide the sliced chicken evenly among the four tortillas, placing it in the center.
- Top the chicken with the dressed slaw and drizzle with the remaining dressing.
- Fold the sides of the tortilla inward and roll tightly to secure the filling.
Best Ways to Enjoy It
Serve these wraps chilled or at room temperature for a refreshing lunch experience. They pair beautifully with a side of fresh fruit or some simple cucumber slices. It is a light meal that still keeps you full.
If you are eating at home, try serving it with a sparkling lime water. Pack them into containers for a stress-free picnic at the park. Your family will love this colorful and crunchy meal on the go.
Storage & Reheating
These wraps are best when the slaw is still crisp and fresh. You can store the chicken and slaw separately in the fridge for three days. This prevents the tortilla from becoming soft while it sits.
When you are ready to eat, simply assemble the wrap and enjoy. We do not recommend freezing these as the fresh vegetables will lose their crunch. Keep the dressing in a small airtight jar for the best flavor.
Tips for Best Results
- Warm your tortillas slightly so they do not tear while you are rolling.
- Do not skip the fresh lime juice because it brightens all the flavors.
- Use a rotisserie chicken to save even more time on busy nights.
- Add the dressing to the slaw right before serving to keep it crunchy.
- Cut the wraps on a diagonal for a beautiful, restaurant-style presentation.
- Double the dressing recipe if you love extra dipping sauce on the side.
Ways to Switch It Up
- Swap the chicken for grilled shrimp or tofu for a different protein.
- Use large lettuce leaves instead of tortillas for a low-carb option.
- Add crushed peanuts on top for an extra crunchy texture.
- Include sliced bell peppers for more color and a boost of vitamin C.
Common Questions
Can I make the dressing ahead of time?
Yes, you can make the peanut dressing up to a week in advance. Store it in the fridge and give it a good stir before using. If it thickens too much, add a teaspoon of warm water.
Is this wrap spicy?
The sriracha adds a very mild heat that most people find very pleasant. If you are sensitive to spice, you can easily leave it out. The flavor will still be delicious and savory.
I hope this fresh Thai Chicken Wrap brings a little sunshine to your kitchen today. It is such a joy to serve something so colorful and healthy to the people you love.
— Katie Wood
Ingredients
- 1 pound cooked chicken breast, sliced into strips
- 4 large whole wheat or flour tortillas
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1/2 cup shredded carrots
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, thinly sliced
- 1/4 cup creamy peanut butter
- 2 tablespoons low -sodium soy sauce
- 1 tablespoon hone y
- 1 tablespoon fresh lime juice
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sriracha sauce
Instructions
- Whisk together the peanut butter, soy sauce, honey, lime juice, ginger, and sriracha in a small bowl until smooth to create the dressing.
- Combine the green cabbage, red cabbage, carrots, cilantro, and green onions in a large mixing bowl.
- Add half of the prepared dressing to the cabbage mixture and toss thoroughly to coat.
- Warm the tortillas in a dry skillet or microwave for 10 seconds until pliable.
- Divide the sliced chicken evenly among the four tortillas, placing it in the center.
- Top the chicken with the dressed slaw and drizzle with the remaining dressing.
- Fold the sides of the tortilla inward and roll tightly to secure the filling.
