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Quick Thai Peanut Chicken Wraps (Easy Lunch)

A flavorful and easy lunch featuring shredded chicken tossed in a creamy, savory peanut sauce, wrapped in soft flour tortillas with fresh, crunchy vegetables.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Thai
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Filling
  • 2 cups cooked chicken pieces shredded
  • 1/2 cup creamy peanut butter
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp fresh lime juice
  • 1 tsp sesame oil
  • 1/2 tsp grated fresh ginger
  • 1 clove garlic minced
  • 2 tbsp water add more for consistency
Wraps and Toppings
  • 4 large flour tortillas 10-inch
  • 1 cup red cabbage shredded
  • 1 medium carrot julienned
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup roasted peanuts chopped
  • 1/4 cup peanut sauce for drizzling, optional

Equipment

  • Medium bowl
  • Dry skillet
  • Cutting board
  • Sharp knife

Method
 

Preparation
  1. Whisk together peanut butter, soy sauce, honey, lime juice, sesame oil, ginger, garlic, and water in a medium bowl until smooth.
  2. Add shredded chicken to the sauce and toss until evenly coated.
  3. Let the chicken marinate for 10 minutes.
  4. Warm the tortillas in a dry skillet over medium heat for 30 seconds per side.
  5. Lay each tortilla flat and layer with cabbage, carrots, peanut chicken, cilantro, and chopped peanuts.
  6. Fold in the sides of the tortilla and roll tightly into a cylinder.
  7. Slice the wraps diagonally, arrange on a plate, and drizzle with extra peanut sauce if desired.

Notes

Store in an airtight container with a damp paper towel for up to 2 days. For a spicy kick, add a dash of sriracha or chili-garlic sauce to the peanut mixture.