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Thai Peanut Chicken Wraps

These wraps are filled with chicken, crunchy coleslaw, peanuts and a slightly spicy peanut butter sauce! Just toss all of the filling ingredients together in a bowl with the sauce and tightly wrap in large tortillas.

Makes 4-6 wraps.

Total time: 15-20 minutes


For the dressing:

  • 1/4 cup peanut butter (see note)

  • 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 to thin the dressing (optional)

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 (see note)


  1. In a small bowl or liquid measuring cup, whisk together the dressing ingredients. Optionally thin a little bit with water.

  2. In a large bowl, combine all of the remaining ingredients except for the tortillas.

  3. Drizzle on the sauce and toss to combine evenly. Let sit for a few minutes to soak up the sauce.

  4. Warm the tortillas in the microwave for 30 seconds to make them easier to roll.

  5. Divide the filling evenly between the tortillas, wrap tightly and serve immediately! They seem to last okay in the fridge for a day or two, but they definitely lose some of the crunchy texture and the tortilla gets a little soggy.


  • Peanut butter: If you have a thick peanut butter, I recommend heating it up in the microwave for about 30 seconds to make it easier to mix in with the other ingredients.

  • Tortillas: The amount of wraps you'll make will be dependent on how much you want to fill them! I like to them stuffed into 4 tortillas but it does makes them harder to wrap.

Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.

This recipe was adapted from Simply Whisked.

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