Description
These Thai Peanut Chicken Wraps are loaded with juicy chicken, crunchy coleslaw, peanuts, and a slightly spicy peanut butter sauce! Quick and easy to make, they’re perfect for a light lunch, meal prep, or a satisfying dinner. Wrapped in soft tortillas, these flavorful wraps come together in just 15-20 minutes!
Ingredients
Scale
For the Peanut Dressing:
- 1/4 cup peanut butter (microwave if thick for easier mixing)
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar or honey
- 2 tbsp rice wine vinegar
- 1/2 tbsp minced garlic
- 1/2 tbsp minced ginger
- 1 tsp sriracha sauce
- 1–2 tbsp water (optional, to thin the dressing)
For the Wraps:
- 2 cooked chicken breasts (chopped)
- 3 cups coleslaw mix
- 1/2 cup grated carrot (optional)
- 1/4 cup chopped cilantro
- 1/4 cup roasted, salted peanuts
- 4–6 large tortillas
Instructions
- Make the Peanut Dressing:
- In a small bowl, whisk together peanut butter, soy sauce, brown sugar (or honey), rice vinegar, garlic, ginger, and sriracha.
- Add water as needed to thin the dressing for easier mixing.
- Prepare the Filling:
- In a large bowl, combine chopped chicken, coleslaw mix, grated carrot, cilantro, and peanuts.
- Drizzle the peanut dressing over the mixture and toss well to coat.
- Let sit for a few minutes to absorb the flavors.
- Assemble the Wraps:
- Warm the tortillas in the microwave for 30 seconds to make them more pliable.
- Divide the filling evenly among the tortillas.
- Wrap tightly and serve immediately.
- Storage:
- Wraps can be stored in the fridge for 1-2 days, but the tortilla may soften over time.
Notes
- Peanut Butter Tip: If using thick peanut butter, microwave it for 30 seconds for easier mixing.
- Tortilla Size: Use 4 tortillas for larger, fuller wraps or 6 tortillas for smaller portions.
- Spice Level: Adjust sriracha for more or less heat.
- Make it Vegetarian: Swap chicken for tofu or chickpeas!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Lunch, Dinner
- Method: No-Cook
- Cuisine: Thai-Inspired
