The Ultimate 30-Minute Thai Chicken Wrap You Need Now

Too hot to turn on the oven today? This Thai Chicken Wrap is the refreshing lunch you deserve.

It is crunchy, creamy, and hits every single flavor note. You get savory, sweet, and a little heat in every bite. It is summer eating at its absolute finest.

Why This Recipe Is a Winner

You will love how fast this comes together on busy days. It is perfect for meal prep because the flavors get better over time. You can pack it for work without it getting soggy.

The homemade peanut sauce is the real star here. It is way better than anything you find in a jar. Plus, the crunchy Asian slaw adds the perfect texture.

How It Comes Together

Making this wrap is incredibly simple and stress-free. You just whisk the sauce and toss the veggies. Even a total beginner can master this recipe quickly.

Using pre-cooked chicken is a huge time-saving shortcut. You will have a restaurant-quality meal in under 30 minutes. It is basically assembly-only cooking!

Ingredients You’ll Need

Most of these are pantry staples you probably already have. Fresh ginger and lime make everything pop.

• 2 cups cooked chicken breast, shredded or sliced
• 4 large flour tortillas
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup grated carrots
• 1/4 cup chopped fresh cilantro
• 2 green onions, thinly sliced
• 1/4 cup roasted peanuts, crushed
• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon honey
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1 teaspoon sriracha or chili paste

Step-by-Step Directions

1. In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, honey, ginger, garlic, and sriracha until smooth.
2. In a separate large bowl, combine the green cabbage, red cabbage, carrots, cilantro, and green onions.
3. Add half of the peanut sauce to the cabbage mixture and toss well to coat the slaw.
4. Toss the cooked chicken with the remaining peanut sauce in a separate bowl.
5. Warm the flour tortillas slightly in a dry pan or microwave to make them pliable.
6. Place a portion of the sauced chicken in the center of each tortilla.
7. Top the chicken with a generous portion of the Asian slaw and sprinkle with crushed peanuts.
8. Fold the sides of the tortilla inward and roll tightly from the bottom to form a wrap.
9. Slice diagonally and serve immediately.

Best Ways to Enjoy It

Serve these wraps chilled for a refreshing summer lunch. They pair beautifully with a side of fresh mango. You could also serve them with extra peanut sauce for dipping.

How to Store Leftovers

Store the slaw and chicken in separate airtight containers. This keeps the tortilla from getting soft. Assemble your Thai Chicken Wrap right before you eat. It will stay fresh for up to three days.

Pro Tips for Best Results

• Use a rotisserie chicken to save even more time.
• Warm your tortillas so they do not crack while rolling.
• Grate your ginger fresh for the best flavor impact.
• Double the sauce recipe to use as a salad dressing.
• Add extra sriracha if you want a bigger spicy kick.
• Toast the peanuts briefly to make them extra crunchy.

Ways to Switch It Up

• Swap the chicken for crispy tofu to make it vegetarian.
• Use large lettuce leaves for a low-carb option.
• Add sliced bell peppers for even more crunch.
• Try almond butter instead of peanut butter for a twist.

Common Questions

Can I make this ahead of time?

Yes, but keep the components separate until you are ready. This ensures your Thai Chicken Wrap stays perfectly crisp.

Is this wrap spicy?

It has a tiny kick from the sriracha. You can easily adjust the heat to your preference.

Go make this wrap and level up your lunch game!

— Jasmine

Thai Chicken Wrap with Crunchy Asian Slaw

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 520

Ingredients Method

Ingredients

  

• 2 cups cooked chicken breast, shredded or sliced
• 4 large flour tortillas
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup grated carrots
• 1/4 cup chopped fresh cilantro
• 2 green onions , thinly sliced
• 1/4 cup roasted peanuts, crushed
• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon hone y
• 1 teaspoon grated fresh ginger
• 1 clove garlic , minced
• 1 teaspoon sriracha or chili paste

Method

 

1. In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, honey, ginger, garlic, and sriracha until smooth.
2. In a separate large bowl, combine the green cabbage, red cabbage, carrots, cilantro, and green onions.
3. Add half of the peanut sauce to the cabbage mixture and toss well to coat the slaw.
4. Toss the cooked chicken with the remaining peanut sauce in a separate bowl.
5. Warm the flour tortillas slightly in a dry pan or microwave to make them pliable.
6. Place a portion of the sauced chicken in the center of each tortilla.
7. Top the chicken with a generous portion of the Asian slaw and sprinkle with crushed peanuts.
8. Fold the sides of the tortilla inward and roll tightly from the bottom to form a wrap.
9. Slice diagonally and serve immediately.