Thai Peanut Chicken Wraps
Bright and crunchy Thai peanut chicken wraps with creamy sauce, perfect for quick dinners and lunchboxes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: No-Cook
- Cuisine: Thai
- Diet: Paleo-Friendly
Ingredients
Scale
- 1/4 cup peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar or honey
- 2 tablespoons rice wine vinegar
- 1/2 tablespoon minced garlic
- 1/2 tablespoon minced fresh ginger
- 1 teaspoon sriracha sauce
- 1–2 tablespoons water (optional)
- 2 cooked chicken breasts, chopped or shredded
- 3 cups coleslaw mix
- 1/2 cup grated carrot (optional)
- 1/4 cup chopped fresh cilantro
- 1/4 cup roasted, salted peanuts, roughly chopped
- 4–6 tortillas (flour or whole wheat), warmed slightly
Instructions
- Make the sauce: In a bowl, whisk together peanut butter, soy sauce, brown sugar, rice wine vinegar, minced garlic, minced ginger, and sriracha. Adjust consistency with water if needed.
- Combine the filling: In a large bowl, mix chicken, coleslaw mix, grated carrot, cilantro, and peanuts. Drizzle with dressing and toss to coat.
- Warm tortillas: Heat tortillas in the microwave or dry skillet until pliable.
- Assemble: Place a tortilla on a plate, spoon filling down the center, fold sides in, and roll tightly. Repeat with remaining tortillas.
- Serve immediately or wrap tightly for later.
Notes
Peanut-free option: Substitute sunflower seed butter. Soy-free: Use tamari or coconut aminos. Make it lighter by using Greek yogurt.