Thai Peanut Chicken Wraps are a crunchy, savory, and slightly sweet handheld meal that balances tender shredded chicken with crisp vegetables and a creamy, nutty Thai peanut sauce. Every bite gives you creaminess from the sauce, a fresh snap from the lettuce, peppers, carrots, cucumber, and red cabbage, and a satisfying chew from a warm tortilla. This recipe is quick to assemble, needs no cooking if you use pre-cooked chicken, and makes a great on-the-go lunch or easy weeknight dinner. Toss together the filling, drizzle with sauce, roll into tortillas, and you’re ready in minutes — perfect for packed lunches or casual entertaining. For a different twist, try our cheesy garlic chicken wraps for a richer, melty option.

Why You’ll Love This Thai Peanut Chicken Wraps

Ready in minutes when you use cooked, shredded chicken — very hands-off.
Creamy Thai peanut sauce brings bold, nutty flavor without much effort.
Bright, crunchy veggies add texture and freshness in every bite.
Flexible: serve as a wrap, open-faced bowl, or lettuce cup for low-carb.
Portable and packable — great for work lunches, picnics, or school meals.
Easy to scale: double the mix for a crowd or halve it for two.
Garnish options let you adjust heat and crunch on the fly.
Uses simple pantry staples and minimal prep.

What Is Thai Peanut Chicken Wraps?

Thai Peanut Chicken Wraps are simply a layered tortilla filled with shredded cooked chicken, fresh vegetables, and a creamy Thai-style peanut sauce. The taste is a mix of savory chicken and rich peanut flavor, balanced by crisp, slightly sweet vegetables and a hint of tang from the sauce. Texturally, you get a pleasing contrast: soft chicken and sauce, crunchy cabbage and carrots, and a tender wrap to hold it all together. This is a casual, comfort-food vibe with a bright Asian-inspired flavor palette — perfect for busy weeknights, relaxed lunches, or light dinner gatherings.

Ingredients for Thai Peanut Chicken Wraps

For the Base

2 cups cooked chicken, shredded
1 cup lettuce, shredded
1 cup bell peppers, thinly sliced
1 cup carrots, julienned
1/2 cup cucumber, thinly sliced
1/2 cup red cabbage, shredded

For the Sauce

1/2 cup Thai peanut sauce

To Serve

4 large tortillas or wraps
Chopped peanuts and cilantro for garnish (optional)

Ingredient Notes (Substitutions, Healthy Swaps)

Chicken: Use rotisserie chicken to save time, or poach breasts and shred them. For a budget option, use diced leftover roasted chicken.
Tortillas: Swap large flour tortillas for whole wheat or low-carb wraps; lettuce cups work for a gluten-free or lower-carb choice.
Thai peanut sauce: If store-bought is high in sugar, thin with a little water and lime juice to balance sweetness. You can also mix natural peanut butter with soy sauce, lime, a touch of honey, and water as an easy homemade substitute (optional).
Vegetables: Use whatever crunchy vegetables you have—thinly sliced cabbage, jicama, snap peas, or shredded zucchini work well as optional swaps.
Garnishes: Chopped peanuts add crunch and extra peanut flavor; cilantro adds bright herb notes. Both are optional.

Step-by-Step Instructions

Step 1 – Prep the ingredients

Shred the cooked chicken and thinly slice the bell peppers, cucumber; julienne the carrots and shred the lettuce and red cabbage.
Visual cue: Ingredients should be cut into thin, similar-sized pieces so the wrap rolls evenly.

Step 2 – Combine the filling

In a large bowl, mix together the shredded chicken, shredded lettuce, bell peppers, carrots, cucumber, and red cabbage.

Step 3 – Add the sauce

Drizzle the 1/2 cup Thai peanut sauce over the mix and toss until all ingredients are well coated.

Step 4 – Fill the tortillas

Lay the tortillas or wraps flat and divide the chicken mixture evenly among them.
Pro cue: Place the filling slightly below the center of each tortilla so you can fold the bottom up and tuck the sides as you roll.

Step 5 – Roll and finish

Roll the wraps tightly, tucking in the sides as you go. Cut each wrap in half on the bias.
Top with chopped peanuts and cilantro if desired, and serve immediately.

Pro Tips for Success

Warm your tortillas briefly in a dry skillet or microwave (10–15 seconds) so they’re flexible and less likely to tear.
Keep veggies thinly sliced or julienned for easy rolling and an even bite.
Don’t over-sauce: start with the stated 1/2 cup and add more sparingly; too much sauce makes wraps soggy.
If prepping ahead, keep the sauce separate until just before assembly to maintain crisp texture.
Use a serrated knife to cut wraps cleanly without crushing them.
For even flavor, toss the shredded chicken with a small spoonful of sauce before adding all the veggies.
If wraps seem loose, fold the bottom edge up first, then fold in the sides, and roll firmly but gently.

Flavor Variations

Optional Spicy: Stir in Sriracha or red chili flakes into the peanut sauce for heat.
Optional Citrus Bright: Add a splash of lime juice to the sauce for a tangier finish.
Optional Hoisin Twist: Mix a tablespoon of hoisin into the peanut sauce for a sweeter, richer flavor.
Optional Crunch Upgrade: Add thinly sliced pickled carrots or daikon for tang and extra crunch.
Optional Herb Boost: Add mint or Thai basil into the filling for a fresher, herb-forward profile.
Optional Veg Swap: Replace lettuce with spinach or arugula for a peppery green note.

Serving Suggestions

Serve warm or room temperature with extra peanut sauce on the side for dipping.
Pair with a side of steamed edamame or a simple cucumber salad for a light meal.
Offer rice or fried rice if you want a heartier plate.
Pack whole for lunches; wrap tightly in parchment or foil to hold shape.
Present on a shallow board with garnishes (peanuts, cilantro, lime wedges) for casual entertaining.
Serve with a light, crisp beer or iced tea for an easy outdoor meal.

Make-Ahead, Storage & Reheating

Make-Ahead: Prepare and store the shredded chicken and cut vegetables separately up to 2 days ahead. Keep the peanut sauce in a sealed container in the fridge.
Assembly: Assemble wraps just before serving to keep them crisp.
Storage: Store fully assembled wraps in the fridge wrapped tightly in plastic wrap or in an airtight container for up to 24 hours. After that, they will start to soften and become soggy.
Reheating: If you prefer warm wraps, unwrap and warm gently in a skillet over medium-low heat for 1–2 minutes per side, or microwave for 20–30 seconds. If reheating, consider removing any fresh garnishes and adding them back after warming.
Texture changes: Note that fresh vegetables will soften over time and the tortilla may absorb moisture from the sauce, so freshness is best within a few hours.

Storage and Freezing Instructions

Freezing fully assembled wraps is not recommended because the vegetables and sauce will make them soggy when thawed.
What to freeze: Freeze the shredded cooked chicken separately in an airtight container for up to 3 months. Thaw in the fridge before using.
For longer storage: Freeze the Thai peanut sauce in small portions (ice cube tray, then bag) for up to 3 months. Thaw in the fridge or at room temperature and stir before using.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~500 kcal | ~34 g | ~48 g | ~22 g | ~5 g | ~700 mg

Estimates vary by brands and portions.

FAQ About Thai Peanut Chicken Wraps

Q: My peanut sauce is too thick. How do I thin it?
A: Stir in warm water or a splash of lime juice, a teaspoon at a time, until you reach the desired consistency.

Q: How do I stop the wraps from getting soggy?
A: Keep sauce separate until assembly and use thin layers. Assemble close to serving time and store components separately if prepping ahead.

Q: Can I use raw chicken?
A: No. Use cooked, shredded chicken. If starting raw, cook it fully by poaching, baking, or grilling, then shred.

Q: What’s a low-carb option?
A: Use large lettuce leaves or low-carb tortillas instead of flour tortillas.

Q: Can I make this vegetarian?
A: Optional—replace chicken with baked tofu or tempeh and keep the same sauce and vegetables.

Q: My sauce is too salty. What can I do?
A: Add a little sugar or honey, a splash of lime juice, or dilute with water to balance saltiness.

TastyInspo Notes

For a cleaner bite, trim large stems off cilantro and sprinkle leaves on top rather than mixing them in.
Press the wrap gently on a grill pan to seal and warm for a nicer presentation and slight char marks.
Toast chopped peanuts lightly in a dry skillet for a deeper, toasted flavor before garnishing.
If packing lunches, place a small container of sauce inside the lunchbox to pour on just before eating.
Use a thin layer of sauce on the tortilla first to help the filling stick and make rolling easier.

Troubleshooting

Bland flavor: Add a pinch of salt, a squeeze of lime, or a little extra sauce to boost taste.
Wrap falls apart: Don’t overfill; fold bottom up first and tuck sides in tightly as you roll.
Vegetables too thick to roll: Slice them thinner or quarter them lengthwise for thinner pieces.
Sauce too runny: Stir in a small spoonful of peanut butter to thicken, or refrigerate briefly to firm it up.
Tortilla tears: Warm it briefly to make it pliable, or use a sturdier wrap like a whole wheat tortilla.
Overly salty or sweet sauce: Balance saltiness with acid (lime juice) and sweetness with a touch of soy or water.

Final Thoughts

These Thai Peanut Chicken Wraps are fast, flavor-packed, and flexible — perfect for busy days when you want a fresh, satisfying meal without a lot of fuss. With simple prep and easy swaps, you can make them as light or as indulgent as you like.

Conclusion

For an alternative dairy-free take and more ideas on Asian-inspired chicken wraps, see Easy, Peanut Chicken Wraps (Dairy Free) – Simply Whisked for inspiration and variations.