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Ultimate Quick & Healthy Thai Peanut Chicken Wraps with Creamy Homemade Peanut Sauce

Two halves of a thai peanut chicken wrap stacked, showing shredded chicken, colorful slaw, and peanut sauce drizzling down.
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Make these Thai Peanut Chicken Wraps for a fast, high-protein lunch or weeknight dinner. You get tender chicken, crunchy vegetables, and a rich, creamy homemade peanut sauce tucked into soft tortillas. This recipe is perfect for meal prep.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots
  • 1/2 cup chopped fresh cilantro
  • 4 large whole wheat tortillas (or low carb wraps)
  • 1/4 cup creamy peanut butter
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/4 cup warm water (or more, to thin)
  • 1 teaspoon sriracha (optional, for heat)
  • 1/2 cup chopped peanuts, for topping

Instructions

  1. Prepare the chicken: Cook chicken breasts using your preferred method (bake, grill, or boil) until done. Shred the chicken finely and set aside.
  2. Make the creamy peanut sauce: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, ginger, minced garlic, and sriracha (if using). Slowly whisk in the warm water until the sauce reaches a smooth, pourable consistency. Add more water if the sauce is too thick.
  3. Combine the filling: In a large bowl, toss the shredded chicken, purple cabbage, carrots, and cilantro together.
  4. Dress the filling: Pour about half of the peanut sauce over the chicken and vegetable mixture. Toss gently until everything is evenly coated. Add more sauce as needed to reach your desired level of creaminess.
  5. Assemble the wraps: Lay out the tortillas. Spoon the chicken mixture evenly down the center of each tortilla.
  6. Finish and serve: Sprinkle chopped peanuts over the filling. Fold in the sides of the tortilla, then roll tightly from the bottom up. Serve immediately, or wrap tightly in foil or parchment paper for meal prep lunches.

Notes

  • For a Jimmy John’s copycat texture, use very thinly sliced or shredded chicken and add a handful of crisp romaine lettuce.
  • Prepare the peanut sauce ahead of time and store it in the refrigerator for up to one week. You may need to add a splash of hot water to thin it before using.
  • If you are prepping these for lunch, store the sauce separately or place a layer of lettuce between the filling and the tortilla to prevent the wrap from getting soggy.

Nutrition

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