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Thai Peanut Chicken Wraps

Thai peanut chicken wraps with tender sliced chicken, crunchy shredded cabbage, and a thick glossy Thai peanut sauce drizzled heavily over the top before rolling. Easy Asian wrap method uses a quick skillet cook and a pourable peanut sauce so every bite stays saucy and flavorful.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Thai-American
Calories: 725
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts Slice thin after resting.
  • 2 tbsp soy sauce For tossing the chicken.
  • 1 tbsp sesame oil For tossing the chicken.
  • 1 tsp garlic powder For seasoning the chicken.
Wraps & Filling
  • 4 flour tortillas 10-inch tortillas, warmed until pliable.
  • 2 cup purple cabbage Thinly shredded for crunch.
  • 1 red bell pepper Thinly sliced.
  • 1 cup shredded carrots For extra texture.
  • 1 cucumber Julienned.
  • 0.25 cup fresh cilantro Chopped for layering.
Thai Peanut Sauce
  • 0.5 cup creamy peanut butter Base of the thick glossy sauce.
  • 3 tbsp soy sauce For salty depth in the peanut sauce.
  • 2 tbsp rice vinegar For tang.
  • 1 tbsp honey For balance.
  • 1 tbsp lime juice For brightness.
  • 1 tsp sesame oil For aroma.
  • 1 garlic One minced clove for flavor.
  • 2 tbsp warm water Add 2-4 tbsp as needed to thin until pourable.
  • 0.25 crushed peanuts For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Make the peanut sauce
  1. Whisk together creamy peanut butter, soy sauce, rice vinegar, honey, lime juice, sesame oil, and minced garlic, then add warm water 1 tablespoon at a time until the sauce is pourable. Taste and adjust seasoning to your preference, aiming for a thick but drizzle-ready consistency.
Cook and slice the chicken
  1. Toss boneless skinless chicken breasts with soy sauce, sesame oil, and garlic powder until coated. Cook in a skillet over medium-high heat for 5-6 minutes per side until golden and cooked through, then rest and slice thin.
Warm tortillas
  1. Warm the flour tortillas until pliable, so they roll without cracking. Keep them covered while you build the wraps.
Assemble the wraps
  1. Spread 2 tablespoons of peanut sauce across the center of each tortilla. Layer purple cabbage, red bell pepper, shredded carrots, cucumber, sliced chicken, and fresh cilantro in the middle.
  2. Drizzle additional peanut sauce over the filling, sprinkle crushed peanuts on top, and roll tightly. Slice diagonally and serve immediately, with extra peanut sauce on the side for dipping.

Notes

Pro tip: thin the peanut sauce with warm water just to the point where it drizzles slowly—too thick won’t coat the filling, too thin will make wraps soggy. Refrigerate assembled wraps in an airtight container up to 3 days; store extra peanut sauce separately up to 5 days. Freezing: sauce freezes well up to 2 months, but assembled wraps are best fresh. Dietary swap: use gluten-free flour tortillas if you need a gluten-free version without changing the filling method.