Name: Thai Chicken Wraps with Peanut Sauce
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Cuisine: Thai-Inspired
Ingredients: 1 pound chicken tenders; 2 tablespoons toasted sesame oil; Kosher salt, to taste; Ground black pepper, to taste; 4 leaves Napa cabbage, chopped; 1 carrot, julienned; 1/2 red bell pepper, thinly sliced; 4 medium radishes, thinly sliced; 1/2 cup fresh cilantro, coarsely chopped; 1 tablespoon tamari; 1 tablespoon light olive oil; 1 tablespoon rice vinegar; Peanut sauce, homemade or store-bought; 8 gluten-free tortillas

Fresh, colorful, and full of texture, I find these Thai Chicken Wraps with Peanut Sauce to be one of the easiest ways to make a meal feel fresh and satisfying. I layer tender cooked chicken, crisp vegetables, and creamy peanut sauce inside soft tortillas for a wrap that works beautifully for lunch, dinner, or meal prep.

Why You’ll Love This Recipe

I love how quickly this recipe comes together without sacrificing flavor. The chicken stays juicy, the vegetables bring a refreshing crunch, and the peanut sauce adds a creamy, savory finish that ties everything together. I also like that these wraps feel light but still filling, and I can easily make them ahead for a simple grab-and-go meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound chicken tenders

2 tablespoons toasted sesame oil

Kosher salt, to taste

Ground black pepper, to taste

4 leaves Napa cabbage, chopped

1 carrot, julienned

1/2 red bell pepper, thinly sliced

4 medium radishes, thinly sliced

1/2 cup fresh cilantro, coarsely chopped

1 tablespoon tamari

1 tablespoon light olive oil

Peanut sauce, homemade or store-bought

1 tablespoon rice vinegar

8 gluten-free tortillas

Directions

I start by brushing the chicken tenders with toasted sesame oil and seasoning both sides with kosher salt and ground black pepper.

I heat a grill pan or skillet over medium heat, then cook the chicken tenders for about 3 minutes per side until they are fully cooked and reach an internal temperature of 165°F (74°C).

While the chicken cooks, I combine the chopped Napa cabbage, julienned carrot, sliced red bell pepper, sliced radishes, and chopped cilantro in a large bowl.

I drizzle the tamari, light olive oil, and rice vinegar over the vegetables, then toss everything well so the mixture is evenly coated.

Next, I spread 1 to 2 tablespoons of peanut sauce in the center of each tortilla.

I divide the vegetable mixture evenly among the tortillas, then add the cooked chicken on top. I like to slice the chicken into strips first for easier wrapping.

To finish, I fold in the sides of each tortilla and roll them tightly into wraps. I slice them in half and serve them with extra peanut sauce on the side for dipping.

Servings and timing

I get 8 servings from this recipe.

Prep Time: 15 minutes

Cooking Time: 6 minutes

Total Time: 21 minutes

Calories: 263 kcal per serving

Variations

I sometimes swap the chicken tenders for shredded rotisserie chicken when I want to save even more time. For a vegetarian version, I like using crispy tofu or cooked edamame instead. I can also add sliced cucumber, shredded purple cabbage, or green onions for even more crunch and color. When I want extra heat, I stir a little sriracha or chili garlic sauce into the peanut sauce.

Storage/Reheating

I prefer storing the components separately when I plan to make these ahead, since that keeps the vegetables crisp and the tortillas from getting soggy. I keep the cooked chicken in an airtight container in the refrigerator for up to 3 days, and I store the vegetables and peanut sauce separately as well.

When I am ready to eat, I assemble the wraps fresh. If I want the chicken warm, I reheat it gently in a skillet over low heat or in the microwave for short intervals until heated through.

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FAQs

Can I make these wraps ahead of time?

I can make the filling ahead of time and store each component separately in the refrigerator. I find that assembling the wraps just before serving gives me the best texture.

Can I use a different sauce?

I can absolutely use a different sauce if I prefer. I think almond sauce, cashew sauce, or even a light sesame dressing works nicely in place of peanut sauce.

What tortillas work best for this recipe?

I like using gluten-free tortillas as written, but I can also use regular flour tortillas or spinach wraps depending on what I have on hand. I find that soft, flexible tortillas are easiest to roll.

How do I keep the wraps from falling apart?

I avoid overfilling the tortillas, and I make sure to fold in the sides before rolling tightly. I also like warming the tortillas slightly if they feel stiff, since that makes them easier to wrap.

Can I serve this recipe cold?

I enjoy these wraps both warm and cold. They make a great chilled lunch, especially when I pack the extra peanut sauce separately for dipping.

Conclusion

I love how these Thai Chicken Wraps with Peanut Sauce bring together fresh vegetables, juicy chicken, and creamy sauce in one easy meal. They are quick to prepare, full of flavor, and flexible enough for busy lunches, simple dinners, or meal prep throughout the week.

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