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Thai Peanut Chicken Wraps

Thai peanut chicken wraps with a creamy peanut sauce and grilled chicken, wrapped in warm flour tortillas. Layer crunchy purple cabbage, carrots, and cucumber, then roll tight and slice for easy dipping.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Thai-American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken breast grilled or pan-cooked and sliced
  • 4 flour tortillas large
  • 1 cup purple cabbage shredded
  • 1 cup shredded carrots
  • 1 cup cucumber julienned
  • 0.5 cup fresh cilantro
  • 0.25 cup green onions sliced
  • 0.5 cup peanut butter
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1 tbsp sriracha
  • 2 tbsp water to thin
  • 1 sesame seeds for garnish

Equipment

  • 1 cast iron skillet

Method
 

Make the Thai peanut sauce
  1. Whisk peanut butter, soy sauce, honey, rice vinegar, lime juice, sriracha, and 2 tablespoons water together until smooth; if it’s too thick, whisk in a little more water to thin.
Warm tortillas
  1. Warm the flour tortillas in a dry skillet over medium heat for 20 to 30 seconds per side, or warm in the microwave until pliable and easy to roll.
Assemble the wraps
  1. Spread 2 tablespoons peanut sauce over each warm tortilla, leaving a small border at the edges.
  2. Layer sliced chicken, shredded purple cabbage, shredded carrots, julienned cucumber, fresh cilantro, and green onions down the center of each tortilla.
  3. Drizzle extra peanut sauce over the filling, sprinkle with sesame seeds, then roll up tightly to enclose the filling.
  4. Slice each wrap in half and serve immediately with extra peanut sauce for dipping.

Notes

For the smoothest peanut sauce, whisk until fully emulsified; if the peanut butter feels stubborn, warm it for 10 to 15 seconds before mixing. Store assembled wraps in the refrigerator up to 2 days, but keep crunchy veggies separate if you want them crisp longer. Freeze peanut sauce only up to 2 months; tortillas and assembled wraps don’t freeze well. For a lighter option, use light peanut butter to reduce calories while keeping the peanut flavor.