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Thai Peanut Chicken Wraps

Thai peanut chicken wraps with a thick, glossy peanut sauce and tender sliced chicken. Flour tortillas are packed with crunchy cabbage, colorful bell pepper, and fresh herbs, then drizzled heavily before rolling for a juicy, satisfying weeknight wrap dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Boneless skinless chicken breasts
  • 1.5 lb boneless skinless chicken breasts
Peanut sauce
  • 0.5 cup creamy peanut butter Use smooth peanut butter for the glossier sauce texture.
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 1 tsp sesame oil
  • 1 garlic Use 1 minced clove.
  • 2 tbsp warm water to thin Add 2-4 tbsp total until pourable; start with 2 tbsp.
Chicken seasoning
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp garlic powder
Wraps and vegetables
  • 4 flour tortillas 10-inch tortillas.
  • 2 cup purple cabbage Thinly shredded.
  • 1 red bell pepper Thinly sliced.
  • 1 cup shredded carrots
  • 1 cucumber Julienned.
  • 0.25 cup fresh cilantro Roughly chopped.
Garnish
  • 0.25 crushed peanuts For topping and scattered garnish.

Equipment

  • 1 cast iron skillet

Method
 

Make the peanut sauce
  1. Whisk together creamy peanut butter, soy sauce, rice vinegar, honey, lime juice, sesame oil, and minced garlic, adding warm water until the sauce is pourable. Taste and adjust seasoning, aiming for a thick but drizzling consistency.
Cook and slice the chicken
  1. Toss chicken breasts with soy sauce, sesame oil, and garlic powder until evenly coated. Cook in a skillet over medium-high heat for 5-6 minutes per side until golden and cooked through.
  2. Remove the chicken to rest briefly, then slice thin. Keep the slices ready for layering in the wraps.
Warm tortillas and build the wraps
  1. Warm flour tortillas until pliable so they roll without cracking. Keep them covered to retain softness.
  2. Spread about 2 tablespoons of peanut sauce across the center of each tortilla. Layer purple cabbage, red bell pepper, shredded carrots, cucumber, sliced chicken, and fresh cilantro.
  3. Drizzle additional peanut sauce over the filling, add crushed peanuts, roll tightly, and slice diagonally. Serve with extra peanut sauce for dipping.

Notes

To keep the wraps neat, thin the peanut sauce first and stop adding water once it pours in a slow ribbon. Store assembled wraps up to 2 days in the fridge, covered; for best texture, pack crisp vegetables separately and rewarm tortillas before assembling. Freeze yes—freeze the sliced chicken and peanut sauce separately up to 2 months, then thaw and reassemble. For a dairy-free swap, use 100% peanut butter and ensure your chosen honey/soy products contain no hidden dairy.