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Quick 15-Minute Thai Peanut Chicken Wraps with Crunchy Slaw

Two halves of a thai peanut chicken wrap filled with shredded chicken and coleslaw on a white plate.
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Make this flavorful Thai Peanut Chicken Wrap for a fast, high-protein weeknight dinner or meal prep lunch. You get tender chicken, crisp veggies, and a creamy homemade peanut sauce ready in just 15 minutes.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1/2 cup creamy peanut butter
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons honey or maple syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/4 cup hot water (or more, to thin sauce)
  • 1/2 teaspoon sriracha (optional, for heat)
  • 4 large flour tortillas or whole wheat wraps
  • 2 cups shredded coleslaw mix (cabbage and carrots)
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped peanuts, for garnish

Instructions

  1. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until fully done and lightly browned, about 5 to 7 minutes. Remove chicken from the skillet and set aside.
  2. Make the peanut sauce: In a small bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, lime juice, ginger, garlic, and sriracha (if using). Add the hot water one tablespoon at a time, whisking until the sauce reaches a smooth, pourable consistency.
  3. Combine: Return the cooked chicken to the skillet. Pour about half of the peanut sauce over the chicken and toss to coat completely. Cook for 1 minute until the sauce is hot. Remove from heat.
  4. Assemble the wraps: Lay out your tortillas. Divide the peanut chicken mixture evenly among the four tortillas. Top the chicken with a portion of the shredded coleslaw mix and fresh cilantro.
  5. Serve: Drizzle the remaining peanut sauce over the filling in each wrap. Roll up tightly. Garnish the tops with chopped peanuts before serving immediately.

Notes

  • For meal prep chicken wraps, store the chicken mixture, slaw, and extra sauce separately. Assemble just before eating to keep the slaw crunchy.
  • If you need a gluten-free option, use gluten-free soy sauce (tamari) and gluten-free tortillas.
  • You can substitute pre-cooked rotisserie chicken to cut the prep time down even further.

Nutrition

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