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Thai Chicken Wraps

Easy and flavorful Thai Chicken Wraps with a creamy peanut sauce and crunchy Asian slaw, perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken and Sauce
  • 2 cups cooked chicken, shredded Use pre-cooked chicken for convenience.
  • 1/2 cup creamy peanut butter Choose good-quality peanut butter.
  • 2 tablespoons soy sauce Use gluten-free soy sauce if needed.
  • 1 tablespoon honey Can be substituted with maple syrup for a vegan option.
  • 1 tablespoon rice vinegar
For the Wraps
  • 4 large tortillas or wraps Whole grain or lettuce wraps can be used for a healthier option.
  • 1 cup shredded carrots
  • 1 cup shredded cabbage
  • 1/2 cup bell peppers, sliced Any color bell pepper works.
  • Fresh cilantro for garnish
  • Lime wedges for serving

Method
 

Preparation
  1. In a medium bowl, combine the creamy peanut butter, soy sauce, honey, and rice vinegar. Whisk until smooth.
  2. In a large bowl, add the shredded chicken and pour in half of the peanut sauce. Toss until fully coated.
  3. In another medium bowl, mix together the shredded carrots, cabbage, and sliced bell peppers.
Assembly
  1. Lay out the tortillas on a flat surface and spread a thin layer of the remaining peanut sauce over each.
  2. Place a portion of the chicken mixture and some slaw onto each wrap.
  3. Roll up the wraps tightly and slice them in half for easy serving.
  4. Serve with lime wedges and extra peanut sauce on the side for dipping.

Notes

Store leftover wraps in an airtight container for up to 3 days. Keep chicken and slaw separate for best results if not serving immediately.