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Thai Peanut Chicken Wraps

Thai peanut chicken wraps with a thick glossy peanut sauce drizzled heavily over crunchy cabbage, colorful bell pepper, and tender sliced chicken. Warm tortillas hold the fillings in a tight roll, then slice diagonally for a sauce-forward weeknight wrap dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Thai-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp garlic powder
  • 1 clove garlic, minced
Peanut sauce
  • 0.5 cup creamy peanut butter
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 1 tsp sesame oil
  • 1 garlic, minced
  • 2 tbsp warm water to thin
  • 4 tbsp warm water to thin
Wraps & garnish
  • 4 flour tortillas (10-inch)
  • 2 cup purple cabbage, thinly shredded
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded carrots
  • 1 cucumber, julienned
  • 0.25 cup fresh cilantro
  • Crushed peanuts for garnish

Equipment

  • 1 cast iron skillet

Method
 

Make the Thai peanut sauce
  1. Whisk together creamy peanut butter, soy sauce, rice vinegar, honey, lime juice, sesame oil, and garlic, adding warm water until pourable, then taste and adjust seasoning.
Cook and slice the chicken
  1. Toss boneless skinless chicken breasts with soy sauce, sesame oil, garlic powder, and minced garlic.
  2. Cook the chicken in a skillet over medium-high heat for 5-6 minutes per side until golden and cooked through.
  3. Rest the chicken, then slice thin so it stacks easily in the wraps.
Warm tortillas and assemble wraps
  1. Warm the flour tortillas until pliable, so they fold without cracking.
  2. Spread 2 tablespoons peanut sauce across the center of each tortilla.
  3. Layer purple cabbage, red bell pepper, shredded carrots, cucumber, sliced chicken, and fresh cilantro in the center.
  4. Drizzle additional peanut sauce over the filling, add crushed peanuts for garnish, roll tightly, and slice diagonally.
  5. Serve with extra peanut sauce for dipping.

Notes

For the glossy sauce, thin with warm water only until it pours slowly—start with less and add a splash at a time. Refrigerate leftover wraps and sauce separately in airtight containers up to 3 days; reheat tortillas until pliable and warm the filling briefly. Freezing: freeze cooked chicken and sauce separately (up to 2 months) and assemble fresh with fresh veggies. For a dairy-free option, use dairy-free peanut butter and swap honey for maple syrup or agave if desired.