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Thai peanut chicken wraps sliced in half on a white plate with creamy sauce

Thai Peanut Chicken Wraps with Creamy Homemade Sauce

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  • Author: Sam
  • 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

  1. Heat olive oil in a skillet over medium heat.
  2. Slice the chicken into thin strips and season with soy sauce, garlic powder, ground ginger, salt, and pepper.
  3. Sauté for 6–8 minutes, until golden and cooked through. Remove from heat and set aside to rest.
  4. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, and lime juice.
  5. Add warm water, 1 tablespoon at a time, to reach desired creamy consistency. Adjust seasoning to taste.
  6. Thinly slice or shred all your veggies. For extra crunch, keep your carrots and cabbage cold until just before assembly.
  7. Lay a tortilla flat and spread 1–2 tablespoons of the peanut sauce over the center.
  8. Layer with cooked chicken, shredded veggies, green onions, and cilantro.
  9. Drizzle extra peanut sauce on top and sprinkle with crushed nuts if using.
  10. 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

Find it online: https://www.freshleafrecipes.com/thai-peanut-chicken-wraps-with-creamy-homemade-sauce/