There are some meals that just hit the spot every single time, and this Thai Peanut Chicken Wraps recipe is one of them. It’s a fantastic dish that bridges the gap between a speedy weeknight dinner and something that feels genuinely special. This is my go-to recipe when I need something that feels a bit special but comes together in a flash. We’re talking tender, juicy chicken pieces coated in a rich, savoury peanut sauce, then bundled into a soft tortilla with crisp, colourful vegetables for texture and freshness. The magic is really in that homemade peanut sauce; it’s nutty, slightly sweet, with a lovely tang from the lime and a gentle warmth from the ginger and garlic.

What I love most is how satisfying this meal is without being heavy. The crunch from the shredded cabbage and carrots cuts through the richness of the sauce, creating a really well-rounded bite every time. It’s a brilliant recipe for those evenings when you’re short on time but refuse to compromise on flavour. Whether you’re making a lunch that will be the envy of your colleagues or serving a light dinner that everyone seems to love, these Thai chicken wraps deliver. They are straightforward to make, and the results are consistently brilliant.

Recipe Overview

This recipe guides you through creating succulent chicken wraps with a vibrant, homemade Thai-inspired peanut sauce. The process is broken down into three simple stages: whisking together the flavourful sauce, quickly cooking the chicken until it’s perfectly tender, and then assembling everything with fresh, crunchy vegetables. After testing the sauce five times, I finally landed on the perfect balance of salty, sweet, and tangy. The end result is a meal that’s packed with texture and deep, satisfying flavour.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4 wraps
• Difficulty: Easy

Why You’ll Love This Thai Peanut Chicken Wraps Recipe

• Authentic Flavour Profile: The peanut sauce is the star here. It’s not just peanut butter; it’s a carefully balanced mix of creamy, nutty notes from the peanut butter, savoury depth from the soy sauce, a bright acidity from fresh lime juice, and a gentle, warming hum from fresh ginger and garlic.
• Ready in Under 30 Minutes: From start to finish, you can have these delicious peanut chicken wraps on the table in about 25 minutes, making it a brilliant option for busy weeknights.
• Flexible and Forgiving: Don’t have a red pepper? Use a yellow one. Prefer more crunch? Add some chopped peanuts or water chestnuts. You can easily adjust the vegetables based on what you have in the fridge. For another flexible chicken dish, you might also enjoy these Bang Bang Chicken Thighs.
• Great for Meal Prep: The components can be prepared ahead of time. Cook the chicken and make the sauce, then just assemble when you’re ready to eat. It works beautifully for packed lunches.
• Family Tested: My family absolutely devours these; the combination of the creamy sauce and crunchy veg always gets compliments. It’s a great way to get some extra vegetables into everyone’s diet, too.

Thai Peanut Chicken Wraps Recipe

⏱️ 20 min prep  •  🍳 15 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we’re using simple, fresh ingredients that come together to create something truly special. For the peanut butter, I always recommend using a good quality natural, smooth variety where the only ingredients are peanuts and maybe a little salt. I find brands like Meridian or Whole Earth work wonderfully as they provide a pure, nutty base for our sauce.

• For the Chicken and Wraps:
• 500g boneless, skinless chicken breasts, cut into 2-3cm pieces
• 1 tbsp vegetable oil
• 4 large flour tortillas or wraps
• 100g red cabbage, finely shredded
• 1 large carrot, julienned or coarsely grated
• 1/2 red pepper, thinly sliced
• A handful of fresh coriander, roughly chopped
• For the Thai Peanut Sauce:
• 120g smooth natural peanut butter
• 80ml warm water
• 60ml reduced-sodium soy sauce (or tamari for gluten-free)
• 2 tbsp honey or maple syrup
• 1 tbsp fresh lime juice
• 1 clove garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional, for heat)

Sara’s Tip: Don’t be afraid to adjust the consistency of your peanut sauce. If it seems too thick, add another tablespoon of warm water until it reaches a smooth, pourable consistency that will coat the chicken beautifully without being clumpy.

How to Make Thai Peanut Chicken Wraps

The process for this peanut chicken wrap recipe is very straightforward. We’ll start by making that all-important sauce, then cook the chicken and toss it all together before building our wraps. Let’s get started.

1. Prepare the Peanut Sauce: In a medium mixing bowl, combine all the ingredients for the peanut sauce: the smooth peanut butter, warm water, soy sauce, honey, lime juice, minced garlic, grated ginger, sesame oil, and red pepper flakes if using. Whisk vigorously until the sauce is completely smooth and creamy. Set it aside.
2. Heat the Pan: Place a large frying pan over a medium-high heat and add the vegetable oil. Allow the oil to get hot – it should shimmer slightly.
3. Cook the Chicken: Add the cubed chicken pieces to the hot pan in a single layer. Be careful not to overcrowd the pan; cook in two batches if necessary. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through.
4. Combine Chicken and Sauce: Once the chicken is cooked, reduce the heat to low. Pour about two-thirds of the prepared peanut sauce over the chicken in the pan. Stir well to coat every piece evenly. Let it simmer gently for 1-2 minutes until the sauce has thickened slightly and clings to the chicken. What works best for me is reserving some sauce for drizzling at the end.
5. Warm the Wraps: While the chicken simmers, you can warm your tortillas. You can do this in a dry frying pan for 30 seconds per side, or in the microwave for 15-20 seconds until they are soft and pliable.
6. Assemble the Wraps: Lay a warm tortilla flat. Spoon a quarter of the peanut chicken mixture down the centre. Top with a generous handful of shredded red cabbage, julienned carrots, sliced red pepper, and a sprinkle of fresh coriander.
7. Fold and Serve: Drizzle with a little of the reserved peanut sauce if you like. Fold in the sides of the tortilla, then roll it up tightly from the bottom. Slice in half on the diagonal and serve immediately.

Tips From My Kitchen

• Temperature Control: Ensure your pan is properly hot before adding the chicken. This allows it to sear quickly, creating a lovely golden crust on the outside while keeping the inside moist and tender. If the pan isn’t hot enough, the chicken can steam and become tough.
• The Secret Step: I learned that adding the sauce to the chicken in the pan, rather than just mixing it in a bowl after, makes a huge difference. It allows the sauce to heat through and meld with the chicken, creating a much richer flavour and a better texture.
• Make-Ahead Magic: You can prepare all the components a day in advance. Cook the chicken, make the sauce, and chop all the vegetables. Store them in separate airtight containers in the fridge. When you’re ready to eat, simply reheat the chicken and assemble the wraps for a super-fast meal.
• Storage: Assembled wraps are best eaten fresh as the tortilla can become soggy. However, you can store leftover components separately in the fridge for up to 3 days. The peanut sauce may thicken in the fridge; just stir in a splash of warm water to loosen it before using.

Equipment You’ll Need

You don’t need any fancy gadgets for this recipe, just some basic kitchen essentials.

• Large frying pan
• Sharp knife and cutting board
• Medium and small mixing bowls
• Whisk
• Spatula or wooden spoon

Common Mistakes to Avoid

Here are a few things to watch out for to ensure your wraps are perfect every time.

• Overcrowding the pan: Tipping all the chicken into the pan at once lowers the temperature, causing the chicken to stew in its own juices instead of searing. This results in pale, rubbery chicken. Cook in batches if your pan isn’t large enough to hold the chicken in a single layer.
• Using Cold Peanut Butter: If your peanut butter is very stiff or cold from the fridge, it can be difficult to whisk into a smooth sauce. Using room temperature peanut butter and warm water helps it combine much more easily.
• Overfilling the Wrap: It’s tempting to load up your wrap, but overfilling makes it difficult to roll and prone to falling apart. Be generous, but leave enough room around the edges to get a tight, secure fold.

Delicious Variations to Try

One of the best things about this peanut chicken wrap recipe is how easy it is to adapt. Here are a few ideas we love in my house.

• Spicy Peanut Wraps: If you like more heat, add 1-2 teaspoons of sriracha or your favourite chilli-garlic sauce to the peanut sauce. You could also add some thinly sliced fresh red chillies to the wrap itself.
• Vegetarian/Vegan Option: This recipe works brilliantly with plant-based proteins. Swap the chicken for firm tofu (press it well first and cube it) or a tin of chickpeas (drained and rinsed). Sauté the tofu until golden before adding the sauce. Use maple syrup instead of honey to make the sauce vegan.
• Different Protein: Try this with cooked, shredded prawns or thinly sliced pork tenderloin instead of chicken. Both are fantastic with the peanut sauce. For another great chicken alternative, try these Bacon Brown Sugar Chicken Tenders for a completely different flavour profile.

What to Serve With Thai Peanut Chicken Wraps

These wraps are quite a complete meal on their own, but if you want to add a little something extra on the side, here are a few suggestions:

• Cucumber Salad: A simple, refreshing salad of thinly sliced cucumber, rice vinegar, and a pinch of sugar provides a cool, crisp contrast to the rich peanut sauce.
• Prawn Crackers: Light, airy prawn crackers are great for adding extra crunch and scooping up any filling that might escape the wrap.
• Lime and Coconut Water: A tall glass of chilled coconut water with a squeeze of fresh lime is a wonderfully refreshing drink pairing that complements the Thai-inspired flavours.

Frequently Asked Questions

Thai Peanut Chicken Wraps

Tender chicken coated in a creamy Thai peanut sauce, packed into a soft tortilla with crisp, fresh vegetables. A quick, flavorful, and satisfying meal perfect for lunch or dinner.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 wraps

Course: Main Course

Cuisine: Thai

Calories: 752

Ingredients Method Notes

Ingredients

  

For the Chicken and Wraps

• 500 g boneless skinless chicken breasts, cut into 2-3cm pieces
• 1 tbsp vegetable oil
• 4 large flour tortillas or wraps
• 100 g red cabbage finely shredded
• 1 large carrot julienned or coarsely grated
• 1/2 red pepper thinly sliced
• A handful of fresh coriander roughly chopped

For the Thai Peanut Sauce

• 120 g smooth natural peanut butter
• 80 ml warm water
• 60 ml reduced-sodium soy sauce or tamari for gluten-free
• 2 tbsp honey or maple syrup
• 1 tbsp fresh lime juice
• 1 clove garlic minced
• 1 tbsp fresh ginger grated
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes optional, for heat

Method

 

1. Prepare the Peanut Sauce: In a medium mixing bowl, combine all the ingredients for the peanut sauce: the smooth peanut butter, warm water, soy sauce, honey, lime juice, minced garlic, grated ginger, sesame oil, and red pepper flakes if using. Whisk vigorously until the sauce is completely smooth and creamy. Set it aside.
2. Heat the Pan: Place a large frying pan over a medium-high heat and add the vegetable oil. Allow the oil to get hot – it should shimmer slightly.
3. Cook the Chicken: Add the cubed chicken pieces to the hot pan in a single layer. Be careful not to overcrowd the pan; cook in two batches if necessary. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through.
4. Combine Chicken and Sauce: Once the chicken is cooked, reduce the heat to low. Pour about two-thirds of the prepared peanut sauce over the chicken in the pan. Stir well to coat every piece evenly. Let it simmer gently for 1-2 minutes until the sauce has thickened slightly and clings to the chicken. What works best for me is reserving some sauce for drizzling at the end.
5. Warm the Wraps: While the chicken simmers, you can warm your tortillas. You can do this in a dry frying pan for 30 seconds per side, or in the microwave for 15-20 seconds until they are soft and pliable.
6. Assemble the Wraps: Lay a warm tortilla flat. Spoon a quarter of the peanut chicken mixture down the centre. Top with a generous handful of shredded red cabbage, julienned carrots, sliced red pepper, and a sprinkle of fresh coriander.
7. Fold and Serve: Drizzle with a little of the reserved peanut sauce if you like. Fold in the sides of the tortilla, then roll it up tightly from the bottom. Slice in half on the diagonal and serve immediately.

Notes

Reserve some of the peanut sauce before mixing with the chicken. It's perfect for drizzling over the top or for dipping.

I really hope you enjoy making this Thai Peanut Chicken Wraps recipe. It’s a staple in our home for a reason, and it’s one of those meals that brings a little bit of brightness to any day. If you’re looking for a sweet treat to follow it up, my Biscoff Truffles are always a hit. Please do leave a comment below and let me know how you got on – I love hearing from you! Happy cooking!
– Sara Gomez