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A handheld smartphone photo of a Thai Peanut Chicken Wrap showing layers of sliced chicken breast and fresh julienned carrots.

Thai Peanut Chicken Wraps: Fast, Fresh, and Flavor-Packed

These Thai Peanut Chicken Wraps feature juicy charred chicken, a crunchy rainbow slaw of purple cabbage and carrots, and a thick, glossy peanut sauce. A 30-minute meal perfect for healthy lunches or vibrant weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 wraps
Course: Dinner, Lunch
Cuisine: American, Thai-Inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Components
  • 1 lb Chicken Breast Sliced into thin strips (450g)
  • 2 tbsp Avocado Oil For searing (30ml)
  • 4 large Flour Tortillas 10-inch or 25cm
Peanut Sauce
  • 1/2 cup Creamy Peanut Butter 125g
  • 2 tbsp Soy Sauce 30ml
  • 1 tbsp Lime Juice Freshly squeezed (15ml)
  • 1 tbsp Honey Or maple syrup (15ml)
  • 1 tsp Fresh Ginger Grated
Fillings & Garnish
  • 2 cups Purple Cabbage Shredded (140g)
  • 1 cup Carrots Julienned (110g)
  • 1/4 cup Fresh Cilantro Chopped
  • 2 tbsp Roasted Peanuts Crushed
  • 2 stalks Green Onions Thinly sliced

Equipment

  • 1 Large Skillet For searing chicken
  • 1 Mixing Bowl For the peanut sauce

Method
 

Cook the Chicken
  1. Season chicken strips with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden-brown charred edges appear and chicken is cooked through.
Prepare Sauce and Veggies
  1. Whisk peanut butter, soy sauce, lime juice, honey, and ginger in a bowl. Add warm water 1 tsp at a time until thick and glossy.
  2. Toss shredded cabbage, julienned carrots, and cilantro together in a separate bowl.
Assembly
  1. Lightly toast tortillas. Layer cabbage mix, seared chicken, and a heavy drizzle of peanut sauce. Top with crushed peanuts and green onions.

Notes

To save time, use a pre-packaged coleslaw mix.
For extra spice, add 1 tsp of sriracha to the peanut sauce.