Thai Peanut Chicken Wraps (30 Minutes)

Name: Thai Peanut Chicken Wraps (30 Minutes)
Prep time: 20 min
Total time: 20 min
Cuisine: Thai
Ingredients: 1 lb boneless, skinless chicken breasts, cooked and shredded; 1/2 cup creamy peanut butter; 1/4 cup soy sauce; 2 tbsp rice vinegar; 1 tbsp honey or maple syrup; 1 tbsp fresh lime juice; 1 tsp grated fresh ginger; 1/2 tsp garlic powder; 1/4 tsp red pepper flakes (optional); 8 large lettuce leaves (butter lettuce or romaine work well); 1 cup shredded carrots; 1 cup thinly sliced red cabbage; 1/2 cup chopped red bell pepper; 1/4 cup chopped fresh cilantro; 2 tbsp chopped peanuts (for garnish, optional)

By:

Melissa

May 14, 2026

thai peanut chicken wraps fresh vegetables easy recipe

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A few weeks ago, I found myself with a lot of leftover roasted chicken and not much time for dinner. I wanted something light, but still satisfying. This led me to these Thai peanut chicken wraps, which have become a regular in my small apartment kitchen. They come together quickly, relying on pre-cooked chicken and a sauce that takes mere minutes to whisk together. The appeal is in the balance of textures and flavors: tender chicken, a creamy, savory peanut dressing, and a satisfying crunch from plenty of fresh vegetables. It’s a meal that feels substantial without being heavy, which is ideal for a weeknight when you want something fresh and flavorful after a long day.

Table of Contents show

Ingredients

Essential proteins

Boneless, skinless chicken breasts form the base here. You’ll want them cooked and shredded; this is a good use for leftover rotisserie chicken. About one pound is usually enough for four servings.

The flavorful sauce

The peanut sauce combines creamy peanut butter, soy sauce, rice vinegar, honey, fresh lime juice, grated ginger, and a touch of garlic powder and red pepper flakes. For a vegan version, maple syrup works in place of honey. Tamari can replace soy sauce for gluten-free.

Fresh produce

Crisp lettuce leaves are the vessel for these wraps; butter lettuce or romaine hold up well. Shredded carrots, thinly sliced red cabbage, and chopped red bell pepper add color and crunch. I usually grab a bag of pre-shredded carrots from Trader Joe’s to save a step.

Finishing touches

A scattering of fresh cilantro brightens everything up. Chopped peanuts are optional but add a nice bit of texture and nutty flavor as a garnish.

Instructions

Prepare the peanut dressing

In a medium bowl, combine the peanut butter, soy sauce, rice vinegar, honey, lime juice, ginger, garlic powder, and red pepper flakes if you’re using them. Whisk these ingredients together until the mixture is smooth and evenly blended. It should be thick but pourable.

Combine chicken and sauce

Add the shredded, cooked chicken to the bowl with the prepared peanut dressing. Using a spatula or tongs, toss the chicken thoroughly until each piece is coated. Make sure there are no dry spots remaining.

Assemble the thai peanut chicken wraps fresh vegetables easy recipe

Arrange your chosen lettuce leaves on a clean surface or serving platter. Distribute the sauced chicken mixture evenly among the leaves. Then, layer on the shredded carrots, red cabbage, and chopped red bell pepper over the chicken. Finish with a sprinkle of fresh cilantro.

Garnish and serve

Once the wraps are assembled, you can fold or roll them gently. If you like, scatter some chopped peanuts over the top for an extra layer of texture and flavor. These are best served right away, while the vegetables are at their crispest.

Notes From My Kitchen

I like making a double batch of the peanut sauce. It keeps well in the fridge for a few days and is good on salads or as a dip for spring rolls. For the chicken, I often poach it in broth on my GE electric range, then shred it with two forks. One time, I tried to make these with iceberg lettuce. It was a mistake; the leaves cracked too easily, and it didn’t hold the filling well at all. Stick to butter lettuce or a sturdy romaine.

Variations

Protein swaps

Shredded pork or beef can stand in for chicken. For a plant-based option, pressed and crumbled tofu or tempeh works well. Just be sure to cook them seasoned before adding to the sauce.

Vegetable additions

Thinly sliced cucumber, bean sprouts, or even some finely chopped green onions can be mixed in for additional texture and freshness. Water chestnuts add a nice crispness.

Sauce adjustments

A dash of sesame oil deepens the nutty flavor. For heat, a bit of sriracha or a pinch more red pepper flakes can be included. A touch of brown sugar balances the acidity.

Storage

These wraps are best assembled right before eating to keep the lettuce crisp. If you have leftover chicken mixture, store it separately from the vegetables and lettuce in an airtight container in the refrigerator for up to 3 days. The peanut sauce can be made ahead and stored on its own for about a week. When ready to eat, simply reassemble with fresh lettuce and vegetables.

FAQ

Can I make the chicken mixture in advance?

Yes, you can prepare the chicken coated in the peanut sauce up to a day ahead. Store it in an airtight container in the refrigerator. This allows the flavors to meld, which can be nice.

What kind of lettuce works best for these wraps?

Butter lettuce or large romaine leaves are my top choices. They are flexible enough to hold the filling without tearing, and their mild flavor doesn’t compete with the peanut sauce.

Is this recipe gluten-free?

This recipe can be made gluten-free by ensuring you use tamari instead of regular soy sauce. All other ingredients are typically naturally gluten-free, but always double-check labels for any hidden gluten.

Nutritional Information

The nutritional information provided here is an estimate, based on one serving consisting of two wraps. Each serving contains approximately 475 calories, 28g of fat, 35g of protein, and 25g of carbohydrates. Sodium content is around 1100mg. These figures can vary depending on the specific brands of ingredients you choose, particularly the sodium in the soy sauce or the fat content of the peanut butter. Nonna Rosa always said to eat in moderation, but she never let a good meal go to waste. For more recipe ideas, check out our Pinterest.