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Thai Peanut Chicken Wraps

Thai peanut chicken wraps with a creamy peanut sauce, packed into warm flour tortillas and topped with shredded purple cabbage, carrots, and crisp cucumber. Grill-pan sliced chicken and a smooth peanut sauce drizzle make these quick dinner wraps feel restaurant-style without the fuss.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Thai-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken wrap filling
  • 1.5 lb chicken breast grilled or pan-cooked and sliced
  • 4 flour tortillas large
  • 1 cup purple cabbage shredded
  • 1 cup shredded carrots
  • 1 cup cucumber julienned
  • 0.5 cup fresh cilantro
  • 0.25 cup green onions sliced
For Thai peanut sauce
  • 0.5 cup peanut butter
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1 tbsp sriracha
  • 2 tbsp water to thin
  • 1 sesame seeds for garnish

Equipment

  • 1 cast iron skillet

Method
 

Make the Thai peanut sauce
  1. Whisk peanut butter, soy sauce, honey, rice vinegar, lime juice, sriracha, and water until smooth, adding more water by 1 tablespoon at a time only if it’s too thick. The sauce should look glossy and pourable with no peanut butter lumps.
Warm tortillas
  1. Warm the flour tortillas in a dry skillet over medium heat for 30 to 45 seconds per side, until pliable and lightly marked. Flip once so both sides steam and soften.
Assemble and roll wraps
  1. Spread 2 tablespoons Thai peanut sauce over each tortilla, leaving a small border at the edges so it doesn’t leak when rolling. Aim for an even coating across the center area.
  2. Layer sliced chicken, shredded purple cabbage, shredded carrots, julienned cucumber, fresh cilantro, and green onions in a line down the center of each tortilla. Keep the filling tightly packed for cleaner rolls.
  3. Drizzle extra Thai peanut sauce over the filling, then sprinkle sesame seeds on top. Use just enough sauce so the tortilla stays workable and doesn’t become soggy.
  4. Roll the tortillas up tightly, tucking in the sides as you go to keep the filling enclosed. Press lightly at the seam so the wrap holds its shape.
  5. Slice each wrap in half and serve immediately with extra Thai peanut sauce for dipping. Keep any remaining sauce covered in the fridge.

Notes

Pro tip: slice the chicken thin and layer the vegetables with some height in the center so you get a visible cross-section like the photo. Store assembled wraps in the fridge up to 2 days; for best texture, keep extra sauce separately. Freezing is not recommended because tortillas and cucumbers lose crunch. For a lower-carb swap, use large lettuce leaves instead of flour tortillas and serve the peanut sauce as a drizzle.