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Thai Peanut Chicken Wraps

Thai peanut chicken wraps with grilled chicken and a creamy peanut sauce—layered with crunchy purple cabbage, carrots, and cucumber for a fresh, handheld meal. Warm tortillas make the wraps flexible, while a smooth peanut sauce drizzle adds rich flavor and a glossy finish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Thai-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken wrap filling and assembly
  • 1.5 lb chicken breast Grilled or pan-cooked and sliced
  • 4 flour tortillas Large tortillas
  • 1 cup purple cabbage Shredded
  • 1 cup carrots Shredded
  • 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
  • 1 tbsp sesame seeds For garnish

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the Thai peanut sauce
  1. Whisk peanut butter, soy sauce, honey, rice vinegar, lime juice, sriracha, and water until smooth; if it looks too thick, add a splash more water to thin. Visual cue: the mixture should flow like a loose drizzle with no visible lumps.
Warm and fill the tortillas
  1. Warm the flour tortillas in a dry skillet over medium heat for 30 to 45 seconds per side, or microwave for 20 to 30 seconds until flexible. Visual cue: they should feel pliable and slightly steamy, not crisp.
  2. Spread 2 tablespoons peanut sauce over each warm tortilla. Visual cue: a thin, glossy layer covers the surface where the filling will sit.
  3. Layer sliced chicken, shredded purple cabbage, shredded carrots, julienned cucumber, fresh cilantro, and sliced green onions down the center. Visual cue: the line of filling stays centered so the wrap can roll tight without spilling.
  4. Drizzle extra peanut sauce over the filling, then sprinkle sesame seeds for garnish. Visual cue: sesame seeds dot the top and the sauce glazes the center.
  5. Roll up tightly, folding in the sides as you go to keep the filling contained. Visual cue: the wrap seam faces down and the edges look snug.
  6. Slice each wrap in half and serve immediately with extra peanut sauce for dipping. Visual cue: you can see the colorful layered filling and the peanut sauce drizzle on the cut face.

Notes

For the smoothest peanut sauce, whisk the water in gradually until it drizzles easily off a spoon. Store assembled wraps in the fridge up to 2 days, but keep sauce and filling separate if possible to avoid soggy tortillas; rewarm tortillas before assembling. Freezing: peanut sauce freezes well up to 2 months, but wraps do not freeze well. Dietary swap: use a gluten-free soy sauce to make the sauce gluten-free (check sriracha label as well).