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Thai Peanut Chicken Wraps

Thai Peanut Chicken Wraps

Emma
These Thai Peanut Chicken Wraps deliver restaurant-quality Asian flavors at home with tender chicken, crunchy vegetables, rice noodles, and a rich homemade peanut sauce. Perfect for quick lunches, easy dinners, or meal prep with options for various dietary needs including gluten-free and vegan adaptations.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Dinner
Cuisine Thai
Servings 4
Calories 485 kcal

Equipment

  • Large mixing bowl
  • Small whisk
  • Medium saucepan (for noodles)
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife

Ingredients
  

For the Peanut Sauce:

  • 1/2 cup natural peanut butter
  • 3 tablespoons soy sauce or tamari for gluten-free
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or brown sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon fresh ginger minced
  • 2 cloves garlic minced
  • 1/2 teaspoon chili garlic sauce adjust to taste
  • 1 tablespoon fresh lime juice
  • 2-3 tablespoons warm water as needed for consistency

For the Wraps:

  • 4 large flour tortillas
  • 2 cups cooked chicken shredded
  • 2 ounces thin rice noodles vermicelli
  • 2 cups coleslaw mix
  • 1/2 cup shredded carrots
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup roasted peanuts roughly chopped
  • Lime wedges for serving

Instructions
 

  • Make the peanut sauce: In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, minced ginger, garlic, chili garlic sauce, and lime juice until smooth. Gradually add warm water, 1 tablespoon at a time, until desired consistency is reached. Set aside.
  • Prepare rice noodles: Cook thin rice noodles according to package directions. Drain and rinse with cool water. Using kitchen shears or a knife, cut noodles into 2-3 inch pieces for easier eating.
  • Assemble filling: In a large bowl, combine shredded chicken, cooked rice noodles, coleslaw mix, shredded carrots, chopped cilantro, and roasted peanuts. Add half of the peanut sauce and toss until everything is well coated. Reserve remaining sauce for serving.
  • Prepare tortillas: Warm tortillas in microwave for 10 seconds to make them more pliable and prevent cracking.
  • Assemble wraps: Divide the chicken mixture evenly among the 4 tortillas, placing filling in the center of each. Fold in the sides, then roll tightly from bottom to top, keeping filling contained.
  • Serve: Cut each wrap in half diagonally. Serve immediately with reserved peanut sauce for dipping and lime wedges on the side.

Notes

 
  • Storage: Assembled wraps stay fresh for up to 3 days in refrigerator when individually wrapped. For best results, assemble just before serving to prevent soggy tortillas.
  • Make-Ahead: Chicken filling can be prepared up to 5 days in advance and stored separately from tortillas.
  • Peanut Sauce: Can be refrigerated for up to 1 week or frozen for up to 3 months.
  • Gluten-Free: Use tamari instead of soy sauce and serve in gluten-free tortillas or lettuce wraps.
  • Vegan Option: Replace chicken with shredded jackfruit, seasoned mushrooms, or tofu. Use maple syrup instead of honey.
  • Peanut-Free: Substitute almond butter for peanut butter and chopped almonds for peanuts.

Nutrition

Nutrition Facts
Thai Peanut Chicken Wraps
Amount per Serving
Calories
485
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Asian chicken wraps, Thai peanut chicken wraps
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