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Thai Peanut Chicken Wraps

Thai peanut chicken wraps with a silky peanut sauce, grilled chicken, and a crunchy veggie filling rolled in warm flour tortillas. Drizzle, roll tight, then slice for easy dipping in extra peanut sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

chicken breast
  • 1.5 lb chicken breast grilled or pan-cooked and sliced
  • sesame seeds for garnish
wraps and vegetables
  • 4 flour tortillas
  • 1 cup purple cabbage shredded
  • 1 cup carrots shredded
  • 1 cup cucumber julienned
  • 0.5 cup fresh cilantro
  • 0.25 cup green onions sliced
Thai peanut sauce
  • 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

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the peanut sauce
  1. Whisk peanut butter, soy sauce, honey, rice vinegar, lime juice, and sriracha in a bowl until smooth, then whisk in water a teaspoon at a time to thin if needed (up to 2 tbsp).
  2. Set the sauce aside so it’s ready for spreading and dipping.
Warm tortillas
  1. Warm the flour tortillas in a dry skillet over medium heat for 20-30 seconds per side, until pliable and lightly speckled.
Assemble and roll the wraps
  1. Spread 2 tbsp peanut sauce over each tortilla, leaving a small border at the edges.
  2. Layer sliced chicken and then purple cabbage, carrots, cucumber, cilantro, and green onions down the center.
  3. Drizzle extra peanut sauce over the filling, sprinkle with sesame seeds, then roll up tightly like a wrap.
  4. Slice each wrap in half and serve immediately with extra peanut sauce for dipping.

Notes

For the best wrap roll, keep the vegetables dry and cut them evenly so the filling stays centered. Store leftovers in an airtight container in the refrigerator up to 3 days; freeze is not recommended because the tortillas and veggies soften. For a lighter option, use low-sodium soy sauce and reduce sriracha to keep the sauce well-balanced.