I’m still dreaming about how good and easy these Thai peanut chicken wraps are. They’re big, filling, protein packed and include virtually every color of the rainbow.
A while back, when we could all go to restaurants normally, I had a gorgeous Thai peanut salad, which actually inspired me to make these Thai Peanut Chicken Wraps. The salad was crunchy from the carrots and cabbage, flavorful and packed with veggies. I knew I had to recreate it for all of you and roll it up in a pretty tortilla.
Look, I know we talk about meal prep a lot on the blog, but sometimes it’s so much easier to throw together a wrap or a sandwich instead of making a big meal then dividing everything into meal prep containers, etc. I know this because most of the time (even when I do meal prep with dinner type meals) Tony goes for a classic turkey sandwich. I can’t blame him; I crave hearty sandwiches and wraps all the time — and there’s nothing wrong with that!
Ingredients in Thai peanut chicken wraps
This recipe was made for those moments when you want to bring something to lunch but literally have no idea what to make. The rainbow of veggies are truly what makes these easy Thai chicken wraps so delicious and fun to eat. You’ll need:
- Burrito-sized tortillas: I love using spinach tortillas in this recipe but you can use any burritos-sized tortillas you’d like. You can also use lettuce wraps or grain free tortillas for a low carb, gluten free options, or serve everything over a bed of spinach.
- Veggies: shredded carrots, red bell pepper, shredded red cabbage and spinach for plenty of crunch, fiber and color.
- Garnishes: fresh cilantro, green onion and chopped roasted peanuts for an extra bit of freshness and nutty flavor.
- Protein: I use grilled, baked or shredded chicken breast in these wraps, but you can also use tofu or chickpeas for a plant-based option.
- For the sauce: peanut butter, coconut aminos or gluten free soy sauce, rice wine vinegar, fresh ginger, honey (to sweeten, if you’d like), warm water and hot sauce or red pepper flakes if you like a bit of heat.
Basically just grab some veggies to keep on hand, throw in chicken (or use tofu or chickpeas) and make a bomb ass peanut sauce to drizzle on. I swear these will keep you full all afternoon, and they stay incredibly fresh in the fridge for a few days too!
How to make Thai chicken wraps
First, make your dressing: in a small bowl mix together peanut butter, low sodium soy sauce, rice wine vinegar, ginger, honey and warm water until well combined and the consistency of a dressing. If you want it to be a little spicy, add in red pepper flakes or a little hot sauce. Set aside.
- Next, assemble your wraps: evenly divide carrots, red bell pepper, red cabbage, spinach, cilantro, green onion, peanuts and sliced chicken breast between two large spinach tortillas.
- Drizzle ½ of your dressing into each wrap before rolling them up. Carefully tuck in the sides of each wrap as your roll until ingredients are secured inside. You can secure everything together with a toothpick before cutting in half. Serve with extra peanut sauce! Serves 4, 1/2 burrito per person. If you’re really hungry you can eat the whole thing.
Customize your wrap
- Make these vegetarian or vegan: use tofu or chickpeas instead of chicken. To make vegan, omit the honey or use a bit of maple syrup.
- For a low carb or gluten free option: use a gluten free wrap or skip the wrap and enjoy this over more spinach or in lettuce cups.
- Enjoy as a snack or appetizer: feel free to use smaller tortillas, you’ll most likely get 4 wraps out of it instead of 2.
- Go nut free: omit the peanuts and try this delicious green tahini sauce or this curry tahini dressing for dipping & drizzling.
How to store Thai peanut chicken wraps:
Wrap these Thai chicken wraps in plastic wrap or in an airtight bag to save for later. The wraps will keep well in the fridge for 3-4 days and are delicious straight from the fridge. Serve them with leftover peanut sauce and add a dash of hot sauce if you like it a little spicy.
See how to make the thai peanut chicken wraps:
If you make these Thai peanut chicken wraps, be sure to leave a comment below and rate it! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. xo!
Crunchy Rainbow Thai Peanut Chicken Wraps
Bright, fresh crunchy rainbow Thai peanut chicken wraps packed with veggies like red cabbage, carrot, spinach and red bell pepper. These easy Thai peanut chicken wraps are protein-packed and have a delicious, flavorful peanut dressing for drizzling and dipping. The perfect lunch that’s easily made vegetarian or vegan!
- For the dressing:
-
1/4
cup
creamy natural peanut butter -
2
tablespoons
coconut aminos or gluten free soy sauce -
1
tablespoon
rice wine vinegar -
1
teaspoon
freshly grated ginger -
1
teaspoon
honey, optional -
2-3
tablespoons
warm water, to thin dressing - Optional: Few dashes of red pepper flakes OR a few dashes of hot sauce
- For the wraps:
-
2
large spinach tortillas (burrito size) -
2
large carrots, shredded (or ¾ cup shredded carrot) -
1
red bell pepper, julienned -
3/4
cup
shredded red cabbage -
2
cups
baby spinach -
¼
cup
diced fresh cilantro -
¼
cup
diced green onion -
2
tablespoons
chopped roasted peanuts -
1
pound
grilled or baked chicken breast, sliced or diced into pieces
Make your dressing. In a small bowl mix together peanut butter, low sodium soy sauce, rice wine vinegar, ginger, honey and warm water until well combined and the consistency of a dressing. If you want it to be a little spicy, add in red pepper flakes or a little hot sauce. Set aside.
Now it’s time to make your wraps! Evenly divide carrots, red bell pepper, red cabbage, spinach, cilantro, green onion, peanuts and sliced chicken breast between two large spinach tortillas.
Drizzle ½ of your dressing into each wrap before rolling them up. Carefully tuck in the sides of each wrap as your roll until ingredients are secured inside. You can secure everything together with a toothpick before cutting in half. Serve with extra peanut sauce! Serves 4, 1/2 burrito per person. If you’re really hungry you can eat the whole thing.
Wrap in plastic wrap if you are serving later. Keeps well in the fridge for 3-4 days.
To make these vegetarian: use tofu or chickpeas instead of chicken.
You can also skip the wrap and enjoy this over more spinach.
Feel free to use smaller tortillas, you’ll most likely get 4 wraps out of it instead of 2.
To store: wrap in plastic wrap or an airtight bag or container. Keeps well in the fridge for 3-4 days.
Nutrition
Servings: 4 servings
Serving size: 0.5 wrap
Calories: 312kcal
Fat: 11.9g
Carbohydrates: 30.8g
Fiber: 3.5g
Sugar: 5.3g
Protein: 20.2g
More sandwiches & wraps you’ll love:
Farmer’s Market Spicy Tuna Wraps with Homemade Chipotle Greek Yogurt Ranch
Healthy Pumpkin Seed & Avocado Pesto Chicken Salad Sandwiches
Smashed Chickpea Avocado Salad Sandwich with Cranberries + Lemon
