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Thai Peanut Chicken Wraps Recipe

Thai Peanut Chicken Wraps Recipe
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★★★★★

4.9 from 9 reviews

These Thai Peanut Chicken Wraps are a vibrant and flavorful meal that combines tender chicken, crunchy coleslaw, and a creamy, zesty peanut dressing. Perfect for a quick lunch or light dinner, these wraps blend the savory taste of soy and garlic with the sweetness of brown sugar and the heat of sriracha, all wrapped up in a soft tortilla for a satisfying and refreshing dish.

Ingredients

Scale

For the Dressing

  • 1/4 cup peanut butter (creamy or chunky)
  • 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 chicken breasts, cooked and chopped
  • 3 cups coleslaw mix
  • 1/2 cup grated carrot (optional)
  • 1/4 cup chopped cilantro
  • 1/4 cup roasted, salted peanuts
  • 4–6 tortillas (flour or whole wheat tortillas recommended)

Instructions

  1. Prepare the dressing: In a small bowl or liquid measuring cup, thoroughly whisk together peanut butter, low-sodium soy sauce, brown sugar or honey, rice wine vinegar, minced garlic, minced ginger, and sriracha sauce until smooth. Add 1-2 tablespoons of water if necessary to achieve a pourable consistency.
  2. Combine wrap ingredients: In a large bowl, mix together cooked and chopped chicken breasts, coleslaw mix, grated carrot if using, chopped cilantro, and roasted peanuts. Toss well to distribute all components evenly.
  3. Add dressing and toss: Drizzle the prepared peanut dressing over the chicken and vegetable mixture. Toss until all ingredients are evenly coated in the sauce. Let the mixture sit for a few minutes to allow flavors to meld and the coleslaw to soften slightly.
  4. Warm the tortillas: Heat the tortillas in the microwave for about 30 seconds. This step makes them more pliable and easier to roll without cracking.
  5. Assemble the wraps: Divide the chicken and vegetable mixture evenly among the warmed tortillas. Roll each tortilla tightly to enclose the filling and serve immediately for the best texture and freshness.
  6. Storage tip: Leftover wraps can be stored in the refrigerator for up to 2 days. However, keep in mind that the tortillas may become soggy and the coleslaw may lose some crunch over time.

Notes

  • Use natural peanut butter with no added sugar for a healthier option.
  • Low-sodium soy sauce helps control the salt level and makes the dish suitable for low-sodium diets.
  • Flour or whole wheat tortillas work best; gluten-free tortillas can be used for a gluten-free version.
  • Add extra sriracha for more heat if desired.
  • Chopped peanuts add important texture but can be omitted for those with nut allergies.
  • Grated carrot is optional but adds sweetness and extra crunch.
  • Make sure to cook chicken breasts thoroughly before chopping; grilling or baking works well.

Nutrition

Keywords: Thai peanut chicken wraps, peanut sauce, chicken wraps, Asian-inspired wraps, quick lunch recipe, healthy wraps

Find it online: https://servedbynora.com/thai-peanut-chicken-wraps-recipe/