Thai Peanut Chicken Wraps

This Thai-inspired peanut chicken wrap brings together tender chicken, fresh vegetables, and a creamy peanut sauce all wrapped in a soft tortilla. The combination creates a perfect balance of flavors and textures that makes for a quick and satisfying meal any day of the week.

I first created these wraps when looking for a way to use leftover rotisserie chicken and have made them weekly ever since. My family requests them constantly now especially during busy weeknights when we need something substantial but quick.

Ingredients

• Peanut butter: forms the creamy base of our dressing choose natural varieties for best flavor
• Low sodium soy sauce: adds that perfect umami element without making the wraps too salty
• Brown sugar or honey: balances the saltiness with just the right touch of sweetness
• Rice wine vinegar: provides essential acidity that brightens all the flavors
• Fresh garlic and ginger: create an aromatic foundation that makes these wraps truly Thai inspired
• Sriracha sauce: adds customizable heat adjust according to your spice tolerance
• Coleslaw mix: saves precious prep time while adding essential crunch and nutrients
• Cooked chicken breast: provides lean protein feel free to use rotisserie chicken for convenience
• Fresh cilantro: brings a pop of herbal brightness that elevates the entire wrap
• Roasted peanuts: add wonderful textural contrast and reinforce the peanut flavor profile
• Tortillas: serve as the vessel for all these delicious ingredients flour tortillas work best for their pliability

Step-by-Step Instructions

Prepare the Peanut Dressing:

Combine peanut butter soy sauce brown sugar rice vinegar minced garlic minced ginger and sriracha in a bowl. Whisk thoroughly until completely smooth making sure the peanut butter is fully incorporated. If the dressing seems too thick add water one tablespoon at a time until it reaches your desired consistency. This dressing should be pourable but still thick enough to coat the back of a spoon.

Mix the Filling:

Place chopped cooked chicken coleslaw mix grated carrots cilantro and peanuts in a large mixing bowl. Make sure your chicken is cut into bite sized pieces for easy eating. Gently toss these ingredients together to distribute them evenly throughout the mixture creating a balanced filling with every bite.

Dress the Filling:

Pour your freshly made peanut dressing over the chicken and vegetable mixture. Use tongs or two large spoons to fold everything together ensuring each component gets coated evenly with the flavorful dressing. Let this mixture rest for 3 to 5 minutes so the vegetables can slightly soften and the flavors can meld together.

Prepare the Tortillas:

Warm your tortillas in the microwave for about 30 seconds with a damp paper towel covering them. This critical step makes them pliable and prevents cracking when you roll them. Alternatively warm them in a dry skillet for 15 seconds per side if you prefer a slightly toasted exterior.

Assemble and Serve:

Lay each warmed tortilla flat and place approximately one sixth of the filling mixture down the center of each one. Fold in the sides then roll from the bottom up making sure to keep the filling tucked in tightly. Slice diagonally if desired for easier handling and serve immediately while still warm and fresh.

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My favorite part of this recipe is the peanut dressing. I spent years perfecting it after falling in love with Thai cuisine during a trip to Thailand. The key was balancing the sweetness with acidity which took several attempts but has become something of a signature sauce in our household now.

Serving Suggestions

These Thai peanut chicken wraps pair beautifully with a light cucumber salad dressed with rice vinegar and a touch of sugar. The cooling crispness of the cucumbers complements the rich peanut sauce perfectly. For a more substantial meal serve alongside a small bowl of tom yum soup or simple vegetable broth. If serving for a gathering slice the wraps into pinwheels and arrange on a platter for an impressive appetizer that guests can enjoy with one hand while socializing.

Make Ahead and Storage

These wraps are perfect for meal prepping. You can prepare the filling and dressing up to three days ahead and store them separately in airtight containers in the refrigerator. When ready to eat simply warm the filling slightly in the microwave assemble the wraps and enjoy. For already assembled wraps tightly wrap each one in parchment paper then aluminum foil and refrigerate for up to two days. The peanut sauce tends to thicken when cold so you might want to keep a little extra on the side to refresh the wraps before eating.

Ingredient Substitutions

This recipe welcomes many adaptations based on dietary needs and preferences. For a vegetarian version replace the chicken with firm tofu pressed and cubed or even chickpeas for a plant based protein option. If peanut allergies are a concern sunflower seed butter makes an excellent substitute in the dressing though the flavor profile will change slightly. For a lower carb option replace traditional tortillas with large lettuce leaves like butter lettuce or romaine hearts which add extra freshness and crunch.

Health Benefits

The combination of lean protein from chicken along with the healthy fats from peanut butter creates a satisfying meal that helps maintain stable blood sugar levels. Coleslaw mix and carrots provide fiber vitamins and minerals while requiring minimal preparation time. The fresh herbs and spices like garlic ginger and cilantro offer anti inflammatory benefits beyond just their flavors. By controlling the ingredients yourself you can adjust sodium levels and avoid unnecessary additives found in restaurant versions of similar dishes.

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Common Questions

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

Yes, you can prepare the filling up to 24 hours in advance and store it in the refrigerator. For best results, keep the filling and tortillas separate until ready to serve. This prevents the tortillas from becoming soggy. Simply reheat the filling if desired and assemble fresh wraps when ready to eat.

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

For a peanut-free version, substitute sunflower seed butter, almond butter, or tahini (sesame paste). Each alternative will provide a slightly different flavor profile but will maintain the creamy texture needed for the sauce. Adjust seasonings as needed to match your taste preferences.

→ How do I prevent my wraps from falling apart?

To keep your wraps intact, warm the tortillas briefly before filling to make them more pliable. Don't overfill the wraps, and be sure to fold in the sides before rolling up from the bottom. For extra security, you can wrap them in parchment paper or aluminum foil, which helps hold everything together while eating.

→ What vegetables can I add to these Thai chicken wraps?

These wraps are versatile and accommodate many vegetables. Try adding thinly sliced bell peppers, cucumber, bean sprouts, green onions, or shredded cabbage for extra crunch and nutrition. Avocado adds creaminess, while thinly sliced radishes provide a peppery bite. Adjust quantities to maintain a balanced filling-to-wrap ratio.

→ Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a perfect time-saving option for these wraps. Simply shred or chop the meat from a store-bought rotisserie chicken and proceed with the recipe as written. This shortcut reduces preparation time while still delivering excellent flavor and texture.

→ How spicy are these Thai peanut wraps?

With 1 teaspoon of sriracha, these wraps have a mild to moderate heat level. You can easily adjust the spiciness by increasing or decreasing the amount of sriracha in the peanut sauce. For a milder version, reduce or omit the sriracha altogether. For more heat, add additional sriracha or include fresh chopped chili peppers in the filling.