Fall is in the air, and with it comes the craving for comforting, flavorful meals that warm both the heart and the kitchen. As golden leaves drift past the window and the scent of roasted spices lingers, there’s nothing more satisfying than a cozy meal that comes together quickly—but still feels like a treat. These Thai Peanut Chicken Wraps with Creamy Homemade Sauce are exactly that kind of recipe.
Whether you’re meal-prepping for a busy week or serving lunch to friends on a crisp Saturday afternoon, this wrap is a reader favorite. It’s bursting with tender chicken, fresh veggies, and the creamiest homemade peanut sauce you’ll ever make. With the perfect balance of sweet, savory, and just a touch of spice, this easy wrap makes fall lunches and dinners something to look forward to.
Let’s dive in—because these wraps might just become your new go-to seasonal favorite.
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Thai Peanut Chicken Wraps with Creamy Homemade Sauce
- Total Time: 25 minutes
- Yield: 4 wraps
Description
Fall is in the air, and with it comes the craving for comforting, flavorful meals that warm both the heart and the kitchen. These Thai Peanut Chicken Wraps with Creamy Homemade Sauce are the perfect seasonal recipe—quick, cozy, and packed with flavor. Bursting with tender chicken, crunchy veggies, and the creamiest sweet-savory peanut sauce, these wraps are a reader favorite for lunch, dinner, or meal prep. They’re simple to make, endlessly customizable, and sure to become your go-to fall wrap.
Ingredients
- 2 boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 tablespoon low-sodium soy sauce (or coconut aminos)
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- Salt and pepper to taste
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- Juice of 1 lime
- 1–2 tablespoons warm water (to thin)
- 4 large flour tortillas (or gluten-free wraps)
- 1 cup shredded carrots
- 1 cup thinly sliced red bell pepper
- 1 cup shredded cabbage (green or purple)
- 1/4 cup chopped green onions
- 1/4 cup fresh cilantro (optional)
- Crushed peanuts or cashews for topping (optional)
Instructions
- Heat olive oil in a skillet over medium heat.
- Slice the chicken into thin strips and season with soy sauce, garlic powder, ground ginger, salt, and pepper.
- Sauté for 6–8 minutes, until golden and cooked through. Remove from heat and set aside to rest.
- In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, and lime juice.
- Add warm water, 1 tablespoon at a time, to reach desired creamy consistency. Adjust seasoning to taste.
- Thinly slice or shred all your veggies. For extra crunch, keep your carrots and cabbage cold until just before assembly.
- Lay a tortilla flat and spread 1–2 tablespoons of the peanut sauce over the center.
- Layer with cooked chicken, shredded veggies, green onions, and cilantro.
- Drizzle extra peanut sauce on top and sprinkle with crushed nuts if using.
- Fold the wrap tightly (like a burrito), slice in half, and serve immediately or wrap in foil for on-the-go meals.
Notes
Thin the sauce gradually for best consistency. Use rotisserie chicken to save time. Warm tortillas before rolling to prevent tearing. Roll wraps tightly to keep everything secure. Store sauce and veggies separately for the freshest texture when prepping ahead.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Asian-Inspired
Ingredients List
These wraps are incredibly versatile, and you likely have most of these items in your pantry already.
For the Chicken:
- 2 boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 tablespoon low-sodium soy sauce (or coconut aminos)
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- Salt and pepper to taste
For the Creamy Peanut Sauce:
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- Juice of 1 lime
- 1–2 tablespoons warm water (to thin)
For the Wrap Assembly:
- 4 large flour tortillas (or gluten-free wraps)
- 1 cup shredded carrots
- 1 cup thinly sliced red bell pepper
- 1 cup shredded cabbage (green or purple)
- 1/4 cup chopped green onions
- 1/4 cup fresh cilantro (optional)
- Crushed peanuts or cashews for topping (optional)
Step-by-Step Instructions
1. Cook the Chicken
- Heat olive oil in a skillet over medium heat.
- Slice the chicken into thin strips and season with soy sauce, garlic powder, ground ginger, salt, and pepper.
- Sauté for 6–8 minutes, until golden and cooked through.
- Remove from heat and set aside to rest.
2. Make the Creamy Peanut Sauce
- In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, and lime juice.
- Add warm water, 1 tablespoon at a time, to reach your desired creamy consistency.
- Taste and adjust seasoning—add more lime for tang or honey for sweetness.
3. Prep the Veggies
- Thinly slice or shred all your veggies.
- For extra crunch, keep your carrots and cabbage cold until just before assembly.
4. Assemble the Wraps
- Lay a tortilla flat and spread 1–2 tablespoons of the creamy peanut sauce over the center.
- Layer with cooked chicken, shredded veggies, green onions, and cilantro.
- Drizzle extra peanut sauce on top and sprinkle with crushed nuts.
- Fold the wrap tightly (like a burrito) and slice in half. Serve immediately or wrap in foil for on-the-go meals.
Tips for Success
Making these wraps at home is simple, but here are a few tips to make them even better:
- Thin the sauce gradually: It’s easier to control the texture this way.
- Use rotisserie chicken if you’re short on time—just shred and season.
- Warm your tortillas for 10 seconds in the microwave or skillet before rolling to prevent tearing.
- Pack tightly: Rolling your wraps snugly keeps all the ingredients together and avoids mess.
Possible Variations
Whether you’re cooking for dietary needs or just looking to switch things up, here are some ways to adapt this recipe:
Gluten-Free Version
- Use certified gluten-free wraps or rice paper rolls.
- Swap soy sauce for tamari or coconut aminos.
Vegetarian Version
- Substitute chicken with pan-seared tofu or chickpeas.
- Add extra veggies like cucumber or avocado for a fresh twist.
Make It Spicy
- Stir sriracha or chili flakes into the peanut sauce.
- Add thinly sliced jalapeños to the wrap for extra heat.
Add a Crunchy Topping
- Sprinkle toasted sesame seeds, crispy wonton strips, or crushed ramen noodles on top just before serving.
Storage Recommendations
These Thai Peanut Chicken Wraps are great for prepping ahead, but to keep them fresh, follow these simple storage tips:
- Assembled Wraps: Store tightly wrapped in foil or plastic wrap for up to 2 days in the fridge. Best enjoyed cold or at room temperature.
- Peanut Sauce: Keeps in an airtight container for 5–7 days. Shake or stir well before using.
- Chicken and Veggies: Store separately if prepping in advance to keep wraps from getting soggy.
Pro Tip: Keep the sauce and veggies separate until you’re ready to eat for the crispiest, freshest bite every time.
Why Readers Love This Recipe
This recipe hits all the right notes for fall cooking: it’s comforting, quick, flavorful, and loaded with textures. Plus, it’s endlessly customizable, making it perfect for weeknights, lunches, or casual gatherings.
The creamy peanut sauce is what really brings everything together. It’s tangy, nutty, and just the right amount of indulgent—like a cozy fall sweater wrapped around your favorite ingredients.
Whether you’re craving something fresh, hearty, or meal-prep friendly, these wraps are here to stay. Don’t be surprised if they become your new autumn lunch obsession.