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15-Minute Ultimate Thai Peanut Chicken Wraps with Creamy Homemade Sauce

Two halves of a thai peanut chicken wrap filled with chicken, carrots, and cabbage, drizzled with peanut sauce.
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Make these flavorful Thai Peanut Chicken Wraps for a fast weeknight dinner or high-protein lunch. This recipe uses simple ingredients to create a creamy peanut sauce and juicy chicken, ready in just 15 minutes.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1/2 cup creamy peanut butter
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/4 cup hot water (or more, for thinning)
  • 1/2 teaspoon sriracha (optional, for heat)
  • 8 large flour tortillas or whole wheat tortillas
  • 1 cup shredded carrots
  • 1 cup shredded purple cabbage
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped peanuts, for garnish

Instructions

  1. Season the chicken pieces lightly with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until fully done and lightly browned, about 6 to 8 minutes. Remove the chicken from the skillet and set aside.
  2. While the chicken cooks, prepare the creamy peanut sauce. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, lime juice, ginger, garlic, and sriracha (if using).
  3. Slowly whisk in the hot water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency. You may need slightly more or less water depending on your peanut butter.
  4. Return the cooked chicken to the skillet over low heat. Pour about half of the peanut sauce over the chicken and toss gently to coat completely. Keep the remaining sauce aside for drizzling later.
  5. Warm the tortillas according to package directions (microwave or dry skillet work well).
  6. To assemble your Thai Peanut Chicken Wraps, lay a warm tortilla flat. Place a portion of the sauced chicken down the center. Top with shredded carrots, shredded cabbage, and a sprinkle of fresh cilantro.
  7. Drizzle a spoonful of the reserved peanut sauce over the filling. Fold in the sides of the tortilla and roll tightly from the bottom up.
  8. Slice the wraps in half if desired, garnish with chopped peanuts, and serve immediately.

Notes

  • For a quick meal prep option, store the chicken mixture, sauce, and vegetables separately. Assemble the wraps just before eating to keep the tortillas and vegetables crisp.
  • If you want a Jimmy John’s copycat flavor, add a small amount of finely chopped green onion to the vegetable mix for extra sharpness.
  • Use pre-shredded coleslaw mix to save even more time on your weeknight dinner.

Nutrition

Find it online: https://yumdrizzle.com/thai-peanut-chicken-wrap/