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Quick Thai Peanut Chicken Wraps

Two halves of a thai peanut chicken wraps filled with shredded chicken, carrots, cucumber, and cilantro, drizzled with peanut sauce.
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Make these easy Thai peanut chicken wraps for a fast lunch or dinner. They combine shredded chicken, fresh vegetables, and a homemade peanut sauce.

Ingredients

Scale
  • 1 cup cooked shredded chicken (rotisserie chicken works well)
  • 4 large flour tortillas
  • 1 cup shredded carrots
  • 1 cup sliced cucumber
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped green onion
  • 1/4 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 2 tablespoons hot water (or more, for thinning)

Instructions

  1. Prepare the peanut sauce: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, ginger, and garlic.
  2. Add the hot water slowly, one tablespoon at a time, whisking until the sauce reaches a smooth, pourable consistency.
  3. Lay out the four tortillas on a clean surface.
  4. Divide the shredded chicken evenly among the four tortillas, placing it down the center.
  5. Top the chicken with shredded carrots, cucumber slices, cilantro, and green onion.
  6. Drizzle the peanut sauce generously over the fillings in each wrap.
  7. Fold in the sides of the tortilla, then roll tightly from the bottom up to secure the wrap.
  8. Slice the wraps in half if desired before serving immediately or wrapping for later.

Notes

  • For meal prep lunches, assemble the wraps but keep the sauce separate. Add the sauce just before eating to prevent the tortillas from getting soggy.
  • If you prefer grilled chicken, cook 6 ounces of chicken breast and shred it before starting the recipe.
  • Use crunchy peanut butter instead of creamy for added texture in the sauce.

Nutrition

Find it online: https://fooddexterity.com/thai-peanut-chicken-wraps/