Thai Peanut Chicken Wraps

This Thai-inspired chicken wrap combines fresh vegetables, tender chicken, and a creamy peanut sauce for a quick and satisfying meal. The balance of sweet, savory, and spicy flavors wrapped in a soft tortilla creates a portable lunch or light dinner option that's both nutritious and delicious.

I first made these wraps when looking for creative ways to use leftover rotisserie chicken. They quickly became a staple in our household rotation, especially during busy weeknights when we need something substantial without much fuss.

Ingredients

• Peanut butter: Creates the creamy base for the sauce. Natural varieties work best for authentic flavor.
• Low-sodium soy sauce: Adds umami depth without making the wraps too salty.
• Brown sugar or honey: Balances the savory elements with just the right sweetness.
• Rice wine vinegar: Provides essential acidity that brightens all flavors.
• Fresh garlic and ginger: Form the aromatic foundation of authentic Thai flavor.
• Sriracha sauce: Allows you to control the heat level while adding complexity.
• Coleslaw mix: Saves precious prep time while providing crunch and nutrition.
• Chicken breast: Offers lean protein that carries the flavorful sauce perfectly.
• Cilantro: Brings a fresh, herbal note that cuts through the richness.
• Roasted peanuts: Add textural contrast and enhance the nutty flavor profile.
• Tortillas: Work as the perfect vehicle for all these delicious ingredients.

Step-by-Step Instructions

Make the Peanut Sauce:

Combine peanut butter, soy sauce, sweetener, vinegar, garlic, ginger, and sriracha in a bowl. Whisk thoroughly until completely smooth and no peanut butter lumps remain. The consistency should be pourable but still thick enough to cling to the filling ingredients. If your sauce seems too thick, gradually add water one tablespoon at a time until you reach the desired consistency. This sauce can be made up to three days ahead and stored in the refrigerator.

Prepare the Filling:

In a large mixing bowl, combine the chopped cooked chicken, coleslaw mix, grated carrots, cilantro, and peanuts. Pour approximately three-quarters of the peanut sauce over the mixture, reserving some for drizzling or dipping. Gently toss all ingredients until evenly coated with the sauce. Let the mixture rest for 5-10 minutes to allow the flavors to meld and the cabbage to slightly soften.

Warm the Tortillas:

Place tortillas between damp paper towels and microwave for 20-30 seconds. This crucial step makes the tortillas pliable and prevents cracking when you roll them. Alternatively, you can warm each tortilla in a dry skillet for 15-20 seconds per side until they become flexible.

Assemble the Wraps:

Place a warmed tortilla on a flat surface and add approximately 3/4 cup of the chicken mixture in a line down the center, leaving about an inch of space on each end. Fold in the sides of the tortilla, then roll from the bottom up, tucking in the filling as you go. Continue with remaining tortillas and filling.

The fresh ginger in this recipe completely transforms the peanut sauce. I remember once substituting powdered ginger when I ran out of fresh, and while the wraps were still good, they lacked that bright, zingy quality that makes these wraps special. My husband immediately noticed the difference and now we always keep fresh ginger in the freezer for this recipe.

Recipe FAQs

→ Can I make these Thai Peanut Chicken Wraps ahead of time?

Yes, you can prepare the filling up to 2 days ahead and store it in the refrigerator. For best results, warm the tortillas just before serving and assemble the wraps when ready to eat. This prevents the tortillas from becoming soggy.

→ What can I substitute for peanut butter if I have allergies?

For peanut allergies, substitute with sunflower seed butter, almond butter, or tahini. Each will provide a different flavor profile but will maintain the creamy texture needed for the sauce. You'll also want to replace the chopped peanuts with toasted sunflower seeds or sliced almonds.

→ How can I make these wraps vegetarian or vegan?

For a vegetarian version, replace the chicken with firm tofu, tempeh, or chickpeas. For vegan wraps, also ensure your brown sugar is vegan and consider using agave nectar instead of honey. The rest of the ingredients are naturally plant-based.

→ What's the best way to cook the chicken for these wraps?

For the most flavorful chicken, season boneless breasts with salt and pepper, then either grill, bake at 375°F for 20-25 minutes, or poach in broth until the internal temperature reaches 165°F. Let the chicken rest before chopping to retain moisture. Rotisserie chicken also works perfectly as a time-saver.

→ Can I adjust the spice level of the peanut sauce?

Absolutely! Customize the heat by adjusting the amount of sriracha sauce. For a milder version, use just 1/2 teaspoon or omit it entirely. For extra spice, increase to 2 teaspoons or add a pinch of red pepper flakes. You can also serve additional sriracha on the side.

→ What type of tortillas work best for these wraps?

Medium to large flour tortillas (8-10 inch) work best as they're pliable and hold the filling well. Whole wheat tortillas add nutritional value, while spinach or tomato flavored varieties add color. For a gluten-free option, use corn tortillas or gluten-free wraps, though they may be smaller and require less filling.