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This bright and flavor-packed recipe for Thai Peanut Chicken Wraps brings together cooked chicken, crunchy veggies, and a homemade peanut sauce for a meal perfect when you need dinner on the table in a hurry. It is inspired by takeout flavors but lighter and easy to customize with what you have in your fridge. I reach for these during busy weeks because they always make lunchtime or dinner feel special but never fussy.
Every time I make these wraps I notice how the creamy peanut sauce brings everything together. My husband always asks for seconds and the kids love eating with their hands. These wraps have become the one meal even my pickiest eater never complains about.
Ingredients
- Peanut butter: gives the sauce its signature creaminess and rich flavor. Use creamy peanut butter without added sugar for the best results.
- Low sodium soy sauce: provides salt and umami but keeps the sauce balanced. Look for naturally brewed brands for a cleaner taste.
- Brown sugar or honey: adds a little sweetness that makes the sauce pop. Taste as you go and add more if you want extra sweetness.
- Rice wine vinegar: brightens everything and brings a gentle tang. Quality rice vinegar adds freshness so check labels for no added sugar.
- Minced garlic: delivers aromatic depth. Choose fresh over jarred for the boldest flavor.
- Minced ginger: brings gentle warmth and zing. Peel ginger with a spoon and slice very finely.
- Sriracha sauce: offers subtle heat without overpowering the peanut sauce. Adjust to your spice level.
- Water: can thin the dressing just enough so it coats every bite. Add a little at a time.
- Cooked chicken breasts: form the protein base. Use fresh or rotisserie chicken and chop into bite-sized pieces.
- Coleslaw mix: makes things crisp and colorful. Look for slaw with lots of cabbage and carrots for crunch.
- Grated carrot: adds sweetness and extra color. Freshly grated is best but pre-shredded works in a pinch.
- Chopped cilantro: lends a fresh herbal kick. Wash and dry well to avoid sogginess.
- Roasted salted peanuts: bring crunch and classic Thai flavor. Roughly chop them for easier eating.
- Tortillas: hold everything together. Choose soft flour tortillas for easy wrapping.
Step-by-Step Instructions
- Make the Peanut Dressing:
- Whisk together peanut butter, soy sauce, brown sugar or honey, rice vinegar, garlic, ginger, and sriracha sauce until smooth and creamy. Thin with water until it reaches pourable consistency. Taste and adjust sweetness or saltiness as needed.
- Prepare the Filling:
- In a big mixing bowl, combine the chopped chicken, coleslaw mix, grated carrot, cilantro, and peanuts. Drizzle the peanut dressing over everything and toss thoroughly so every bite is mixed with sauce. Let the mixture sit for two to three minutes so the flavors blend.
- Warm the Tortillas:
- Place the tortillas between two damp paper towels and microwave for about thirty seconds. This step makes them more pliable and less likely to tear.
- Assemble the Wraps:
- Spoon the filling evenly on each warmed tortilla. Roll up each wrap tightly so the filling is snug inside. Place folds side down to keep them closed.
- Serve and Enjoy:
- Cut the wraps in half if you like and serve right away. Enjoy the fresh flavors and crunchy textures.
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The homemade peanut sauce is my secret weapon for these wraps. It tastes so much better than store-bought and always makes the dish feel extra special. Once my daughter started dipping her veggies in the leftover sauce, I knew it was a keeper in our routine.
Storage Tips
These wraps hold up well for lunch the next day if you store the filling and tortillas separately. Keep the peanut chicken mixture in an airtight container in the fridge for up to three days. Assemble just before eating or pack components for school or work lunches to keep things fresh and not soggy.
Ingredient Substitutions
Swap rotisserie chicken for the cooked chicken breasts to save time and add a punch of flavor. If you are out of coleslaw mix, use shredded lettuce or extra grated carrot. For peanut allergies, try almond butter and toasted sunflower seeds. Gluten free tortillas make this recipe accessible for all eaters.
Serving Suggestions
Serve these wraps with extra chopped peanuts and cilantro on the side. Add fresh lime wedges for a pop of acidity or try pairing with sliced cucumber and cherry tomatoes for added crunch. I love to offer a small bowl of leftover peanut sauce for dipping because it is always a hit.
Cultural and Historical Context
Peanut sauces are a staple in Thai cuisine, often used for dipping or drizzling over grilled meats and fresh salads. The combination of sweet, salty, and sour notes is signature in Thai food, and this wrap brings that balance into a familiar format. While tortillas are not traditional to Thai cooking, they provide an easy handheld way to enjoy these classic flavors.
Frequently Asked Questions
- → How can I customize the filling?
You can swap or add ingredients like shredded cabbage, sliced cucumber, or bell peppers. For a protein variation, swap chicken with shrimp, tofu, or even beef strips.
- → What can I use instead of peanut butter?
If you have a peanut allergy, try almond butter, sunflower seed butter, or tahini for a similar creamy texture and nutty flavor.
- → Can I make these wraps vegetarian?
Yes, replace the chicken with tofu, jackfruit, tempeh, or additional vegetables like mushrooms or zucchini for a plant-based option.
- → How do I keep the wraps from getting soggy?
Ensure the filling is not overly wet by thinning the dressing sparingly with water. Assemble wraps just before serving, or store filling and tortillas separately if prepping ahead of time.
- → Can I serve these wraps cold?
Yes, these wraps are delicious both warm and cold. If serving cold, keep the filling refrigerated until ready to assemble and enjoy.
- → What side dishes pair well with these wraps?
Pair them with a light cucumber salad, spring rolls, or a side of jasmine rice to complement the flavors and textures.