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Thai Peanut Chicken Wraps

Thai peanut chicken wraps with a smooth, creamy peanut sauce and crunchy cabbage-carrot-cucumber filling. Flour tortillas get warmed, then layered with sliced grilled chicken and drizzled with peanut sauce before rolling and slicing for easy dipping.
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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
  • 1.5 lb chicken breast grilled or pan-cooked and sliced
Wraps and vegetables
  • 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
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
Garnish
  • 1 sesame seeds for garnish

Equipment

  • 1 cast iron skillet

Method
 

Make the Thai peanut sauce
  1. Whisk the peanut butter, soy sauce, honey, rice vinegar, lime juice, and sriracha with the water until smooth, adding more water only if needed. Stop when the sauce looks glossy and pourable.
Warm tortillas
  1. Warm the flour tortillas in a dry skillet over medium heat for 20–30 seconds per side until pliable and lightly speckled. Keep them warm so they roll without cracking.
Assemble the wraps
  1. Spread 2 tablespoons of Thai peanut sauce over each warm tortilla, leaving a border at the edges. Aim for an even layer so every bite gets sauce.
  2. Layer sliced chicken down the center of each tortilla. Arrange it in a straight line so you can roll tightly.
  3. Top the chicken with shredded purple cabbage, shredded carrots, and julienned cucumber in a compact mound. Lightly press so the filling stays put while rolling.
  4. Add fresh cilantro and sliced green onions over the filling. The top should look fresh and vibrant.
  5. Drizzle extra peanut sauce over the filling, then sprinkle sesame seeds on top. Look for a visible trail of sauce through the center.
  6. Roll the tortillas tightly, tucking in the sides as you go. The seam should land underneath so the wrap holds together.
Slice and serve
  1. Slice each wrap in half and serve with extra peanut sauce for dipping. Serve immediately so the tortillas stay warm and flexible.

Notes

For the smoothest sauce, warm the peanut butter briefly until loosened, then whisk until glossy; thin with water until it drizzles easily. Store assembled wraps in the fridge up to 2 days, keeping the peanut sauce separately for best texture; the chicken can be refrigerated up to 3 days. Freezing is not recommended for the assembled wraps, but cooked chicken and sauce can be frozen up to 2 months. For a lighter option, use whole-wheat tortillas and reduce honey to 1 tablespoon.