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Thai Peanut Chicken Wraps With Creamy Peanut Sauce

Thai peanut chicken wraps with creamy peanut sauce featuring grilled chicken, crisp cabbage, and fresh herbs rolled into soft flour tortillas. A smooth, tangy peanut sauce is whisked and thinned to a drizzly consistency for meal-prep-friendly wraps.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Wraps:
  • 1 lb chicken breast grilled and sliced
  • 2 cup cabbage shredded
  • 1 cup carrots shredded
  • 0.25 cup cilantro chopped
  • 4 flour tortillas large
For the Peanut Sauce:
  • 0.33 cup peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 garlic clove minced
  • 2 tbsp warm water 2-3 tbsp, to thin

Equipment

  • 1 grill pan
  • 1 skillet

Method
 

Make the Peanut Sauce
  1. Whisk together peanut butter, soy sauce, rice vinegar, honey, and minced garlic until smooth.
  2. Whisk in warm water, 1 tablespoon at a time, until the sauce becomes smooth and drizzly.
Warm and Assemble the Wraps
  1. Warm the flour tortillas in a skillet over medium heat for 10–20 seconds per side until pliable.
  2. Layer sliced grilled chicken, shredded cabbage, shredded carrots, and chopped cilantro down the center of each tortilla.
  3. Drizzle each wrap generously with the peanut sauce.
  4. Fold in the sides and roll tightly to enclose the filling.
  5. Slice each wrap in half and serve, or wrap tightly for meal prep storage.

Notes

Make the peanut sauce ahead and store it separately so the tortillas stay fresh for meal prep. Refrigerate assembled wraps for up to 3 days; slice only right before eating to prevent sogginess. Freezing is not recommended for the assembled wraps, but you can freeze grilled chicken and reheat before assembling. For a lighter option, swap honey for maple syrup and use natural peanut butter with no added sugar to reduce sweetness while keeping the creamy texture.