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Thai Peanut Chicken Wraps – Quick Weeknight Meal

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I made them the first time out of pure desperation. It was one of those weeks where the fridge was bare, the take-out menus were tempting, and I just needed something fast and fresh. My husband, bless his heart, had

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By Sarah Mitchell

Updated on October 8, 2025

I made them the first time out of pure desperation. It was one of those weeks where the fridge was bare, the take-out menus were tempting, and I just needed something fast and fresh. My husband, bless his heart, had just gotten back from a business trip to Seattle and was craving the kind of bright, crunchy street food he remembered from a late-night food truck—something that wasn’t heavy or fussy. I knew I had a jar of peanut butter, some soy sauce, and a bag of coleslaw mix. I took a page out of the classic Asian Chicken Salad playbook, as expertly documented by food science minds over at The Kitchn. What emerged was a vibrant, satisfying wrap that’s become a new family favorite. It’s flavor you can feel.

Why This Is So Good

⚡️ The Sauce is Everything – The dressing is perfectly balanced: salty from the soy, sweet from the sugar, tart from the vinegar, and warm with ginger and garlic. It coats the chicken and cabbage in a luscious, slightly spicy blanket.
💥 Texture, Texture, Texture – The wraps are a study in contrast. You get the soft tortilla, the creamy chicken, the crunch of the cabbage and peanuts, and the fresh, bright cilantro. Every bite is a satisfying medley.
💨 Lightning Fast Prep – If you use pre-cooked chicken (rotisserie is your friend!), this is a true 15-minute meal. It’s the ideal choice for busy weeknights when you still want something homemade and exciting.
💚 A Smart Way to Eat Your Veggies – Between the coleslaw mix, carrots, and fresh cilantro, you’re getting a good dose of colorful, nutritious vegetables without even trying.

The first time I served these, my daughter took one look at the crunchy, colorful filling and wrinkled her nose, muttering about “too much green stuff.” Then, she took a bite. Her eyes went wide, and she just nodded, holding up a thumbs-up wrapped in tortilla, too busy chewing to speak. That was the moment I knew this recipe for Thai Peanut Chicken Wraps was a keeper. It’s flavor so good it makes the pickiest eaters surrender. I learned quickly that getting the right consistency for the sauce is key for coating, and there are some great tips on how to properly thin a peanut sauce without splitting it over at Serious Eats. For more advanced recipes. Visit Bake Warely

Getting Your Ingredients Right

Peanut Butter Quality Matters: Use creamy peanut butter for the best texture in your dressing. Natural, unsweetened peanut butter works fine, but you might need an extra touch of brown sugar or honey to balance the flavor.
Low-Sodium Soy Sauce is Non-Negotiable: The dressing is quite salty, so starting with a low-sodium version allows you to control the final seasoning better. Tamari is a great gluten-free substitute.
Fresh Aromatics: While powdered garlic and ginger can work in a pinch, taking the extra minute to mince fresh garlic and ginger will infuse the dressing with a beautiful, bright warmth that takes the whole dish up a notch.
Toasting Your Peanuts: For maximum flavor, take a minute to lightly toast your raw peanuts before chopping them, or just buy high-quality, pre-roasted and salted ones. The crunch and nuttiness bring necessary depth to the Thai Peanut Chicken Wraps.
Pick Your Chicken Wisely: Rotisserie chicken, pulled and chopped, is a godsend for speed. Otherwise, poach or grill your chicken breasts for a light flavor that won’t compete with the sauce.

I tend to grab a nice, crisp organic coleslaw mix from my local market because the pre-shredded cabbage and carrots save me serious prep time. A quality soy sauce, like one from Kikkoman or even a premium Japanese brand, makes a difference, too. You can find some excellent options to elevate your cooking at this soy sauce guide on Amazon.

Making It Step by Step

Whip Up the Creamy Peanut Dressing

Start by making your dressing first—it’s the heart of the entire dish. In a medium bowl, whisk together the peanut butter, low-sodium soy sauce, brown sugar or honey, rice wine vinegar, minced garlic, minced ginger, and sriracha. You’ll notice it’s quite thick initially. Whisk until it’s smooth and the sugar is mostly dissolved. Give it a taste; if it seems too thick to easily coat the wraps, slowly add a tablespoon of water, or two, until it reaches a beautiful, drizzle-able consistency. This vibrant, creamy base is what makes these Thai Peanut Chicken Wraps so irresistible. The aromas alone—spicy, nutty, and sharp—will make your mouth water.

Prepare and Toss the Filling

Next, get all your gorgeous fillings ready. Take your cooked and chopped chicken breasts and place them in a large mixing bowl. Add the coleslaw mix and the grated carrot (if using) for extra color and sweetness. Now, pour about three-quarters of your peanut dressing over the chicken and vegetables. Toss gently but thoroughly until everything is beautifully coated in the fragrant, nutty sauce. The coleslaw and chicken should be glistening, but not drowning. Fold in the chopped cilantro and about half of the roasted, salted peanuts last. You want to keep the cilantro fresh and the peanuts crunchy.

Assemble the Thai Peanut Chicken Wraps

Time to assemble your masterpiece! Lay out one of your tortillas (a quick 10-second zap in the microwave makes them more pliable). Place a generous scoop of the chicken and slaw mixture down the center of the tortilla. Don’t overfill it—we want a neat wrap, not a leaking package. Fold in the sides of the tortilla, then tightly roll it up from the bottom. Slice it in half on a diagonal to show off the colorful, crunchy interior. Serve immediately, drizzled with any remaining peanut sauce and a sprinkle of the reserved chopped peanuts. Enjoy these marvelous Thai Peanut Chicken Wraps!

Making Sure It Turns Out

✅ Chill the Dressing: If you have time, make the peanut dressing first and let it chill in the fridge for 20-30 minutes. This helps the flavors meld and deepen.
✅ Drain the Slaw: Coleslaw mix can sometimes hold excess moisture. If it looks wet, pat it gently with a paper towel before adding it to the bowl to prevent soggy wraps.
✅ Warm the Tortillas: A slightly warmed tortilla is much more flexible and less likely to crack when you roll it tightly. 10 seconds in the microwave or a quick flip on a dry skillet is all it takes.
✅ Hold the Sauce: It’s a common mistake to pour all the dressing on at once. Start with most of it, then taste and see if you need more. You can always add, but you can’t take away!

My first attempt at these was a disaster in the texture department. I was in a rush and didn’t properly chop the chicken—I just shredded it roughly. The result was a filling that tasted great but was stringy and hard to eat neatly. I learned that taking the extra two minutes to actually chop the chicken into small, uniform pieces makes a huge difference in the mouthfeel and makes these Thai Peanut Chicken Wraps so much easier to assemble and enjoy.

Perfect Serving Ideas

These bright, cool, and crunchy Thai Peanut Chicken Wraps are perfect for a light summer dinner, a fresh weeknight meal, or a vibrant packed lunch. We love to serve them alongside a simple, light broth-based soup like a quick miso, or a cool cucumber salad to contrast the rich peanut sauce. For a drink, nothing beats an ice-cold Thai iced tea or a crisp, light-bodied lager. They are the ideal handheld meal for a patio gathering or a casual movie night.

Making It Different

There are so many ways to switch up these wraps! For a vegetarian option, swap the chicken breasts for crispy tofu or a can of drained and rinsed chickpeas. If you’re a heat fiend, boost the sriracha or add a pinch of chili flakes to the dressing. You can add extra veggies like thinly sliced red bell pepper or edamame for color and crunch. You could also replace the tortillas with large lettuce cups for a low-carb version.

Storage and Leftovers

The assembled wraps are best eaten immediately as they will begin to get soggy after an hour or two. However, the Thai Peanut Chicken Wraps filling itself (the chicken and slaw mixed with the dressing) can be stored in an airtight container in the refrigerator for up to 3 days. The texture of the slaw will soften a bit, but the flavor remains fantastic. When you’re ready to eat, simply spoon the chilled mixture into fresh tortillas. The peanut dressing can be kept separately for up to a week.

Tips That Actually Help

Set up a Mise en Place: Get all your ingredients prepped—chicken cooked, ginger and garlic minced, cilantro chopped—before you even start the sauce. This makes the assembly process nearly instant.
Double the Dressing: The dressing is fantastic on salads, noodles, and dipping spring rolls. It’s smart to double the batch; you’ll find a use for the leftovers almost immediately.
The Right Vessel: Use a large, wide mixing bowl for tossing the filling. It prevents spilling and allows you to gently fold the ingredients without bruising the delicate cabbage.

I used to rush through the dressing step, throwing everything into the blender for speed. It made the sauce slightly airy and thin, and it just didn’t cling right. I learned that just taking the time to whisk it by hand in a regular bowl, letting the peanut butter slowly emulsify with the liquids, gives it that smooth, rich, clingy consistency that makes these wraps so satisfying. Sometimes, the simplest method is the best.

Closing Paragraph

These Thai Peanut Chicken Wraps are proof that you don’t need fancy ingredients or hours of work to make a meal that feels special. They have become my go-to “I don’t feel like cooking” meal—the one my family actually cheers for. The combination of sweet, savory, and crunchy is just magic in a tortilla. I hope you give this recipe a try and let this vibrant, flavor-packed wrap rescue one of your busy weeknights!

Frequently Asked Questions

→ Can I make Thai Peanut Chicken Wraps vegetarian? Yes, absolutely! Substitute the cooked chicken with $1$ cup of pan-fried crispy tofu cubes, or a can of drained and rinsed chickpeas.

→ How do I make the wraps gluten-free? Use certified gluten-free tamari instead of soy sauce, and be sure to use gluten-free tortillas. The rest of the ingredients are typically naturally gluten-free.

→ Can I use a different type of protein? Shredded pork, flaked salmon, or even shrimp are great protein alternatives that pair wonderfully with the peanut dressing.

→ How long will the dressing last? The Thai Peanut Dressing can be stored in an airtight container in the fridge for up to a week. You may need to whisk it again as it can separate or thicken when cold.

→ Are Thai Peanut Chicken Wraps spicy? The recipe is mildly spicy due to the $1$ tsp of sriracha. You can increase the sriracha to $2$ tsp or more for extra heat, or omit it completely for a non-spicy version.

→ Is it possible to prepare the filling ahead of time? You can prep the chicken, dressing, and vegetables all separately up to a day ahead. Mix the chicken and slaw with the dressing no more than a few hours before serving to maintain the best crunch.