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Thai Peanut Chicken Wraps

Thai peanut chicken wraps with a creamy peanut sauce and crisp vegetables, wrapped in soft flour tortillas for easy, fresh bites. Shred-tossed chicken and crunchy cabbage-carrot filling keep the texture lively in every roll.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Asian, Thai
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken Filling
  • 2 cup cooked chicken breast, shredded
  • 2 cup shredded cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 3 green onions, sliced
  • 0.25 cup chopped cilantro
Thai Peanut Sauce
  • 0.333 cup creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp lime juice
  • 1 tsp sriracha
  • 2 tbsp warm water
Wraps
  • 4 large flour tortillas
  • 1 cup romaine lettuce, shredded

Equipment

  • 1 cast iron skillet

Method
 

Make the peanut sauce
  1. Whisk peanut butter, soy sauce, honey, rice vinegar, sesame oil, lime juice, sriracha, and warm water until smooth, using a bowl as a visual check for a glossy, uniform sauce.
Mix the chicken filling
  1. Combine cooked chicken, shredded cabbage, shredded carrots, thinly sliced red bell pepper, sliced green onions, and chopped cilantro in a large mixing bowl.
  2. Pour half of the peanut sauce over the chicken mixture and toss until evenly coated, leaving a glossy sheen on the chicken and vegetables.
Assemble the wraps
  1. Warm tortillas slightly in a dry cast iron skillet over medium heat for 15-30 seconds per side until pliable, with a light steam cue.
  2. Place shredded romaine lettuce in the center of each tortilla to create a fresh base.
  3. Divide the chicken mixture evenly among tortillas, keeping the filling centered for clean folds.
  4. Drizzle with additional peanut sauce, letting it pool lightly over the filling for a creamy finish.
  5. Fold in the sides and roll tightly, pressing gently to keep the wrap secure.
  6. Slice each wrap in half and serve immediately for best crunch and sauce texture.

Notes

Pro tip: warm tortillas just until flexible—overheating can cause cracking, and the rolls won’t seal as well. Refrigerate assembled wraps up to 2 days, but keep romaine and extra sauce separate if possible for best texture; for best quality, assemble right before eating. Freezing is not recommended for the finished wraps. For a lower-sugar option, swap honey for maple syrup and use the same amount.