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Thai peanut chicken wraps cut in half showing chicken, vegetables, and peanut sauce filling

Thai Peanut Chicken Wraps with Creamy Homemade Sauce

Tender chicken and fresh veggies wrapped with a homemade Thai peanut sauce for a quick, flavorful meal ready in 15 minutes.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4 portions
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Thai
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup peanut butter
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons brown sugar or honey
  • 2 tablespoons rice wine vinegar
  • 1/2 tablespoon minced garlic
  • 1/2 tablespoon minced ginger
  • 1 teaspoon sriracha sauce
  • 1-2 tablespoons water optional, for thinning
  • 2 chicken breasts cooked and chopped
  • 3 cups coleslaw mix
  • 1/2 cup grated carrot optional
  • 1/4 cup chopped cilantro
  • 1/4 cup roasted, salted peanuts
  • 4-6 tortillas

Equipment

  • Whisk
  • Large bowl
  • Microwave

Method
 

  1. Whisk together peanut butter, soy sauce, brown sugar or honey, rice wine vinegar, garlic, ginger, and sriracha sauce in a small bowl. If peanut butter is thick, microwave for 30 seconds first. Add water gradually if needed for desired consistency.
  2. In a large bowl, mix together chicken, coleslaw mix, grated carrot, cilantro, and peanuts. Drizzle dressing over the mixture and toss to combine evenly. Let sit for 3-5 minutes to absorb flavors.
  3. Heat tortillas in the microwave for 30 seconds to soften and make them easier to roll.
  4. Divide the filling evenly between the tortillas, placing it in the center. Fold in the sides first, then roll tightly from the bottom. Serve immediately.

Notes

Can use rotisserie chicken for convenience. For peanut-free version, substitute sunflower seed butter, almond butter, or tahini. Store filling and dressing separately up to 3 days ahead.