Pin Thai Peanut Chicken Salad Wraps bring together juicy shredded chicken, bright veggies, and a creamy homemade peanut sauce for a meal that is as satisfying as it is fresh. These wraps were born out of my love for bringing takeout flavors to our weeknight table in a way that feels both easy and wholesome. They have quickly become our go-to for lazy lunches or a lightning-fast dinner that everyone gets excited about.
The first time I made these wraps was after a long day when leftovers seemed uninspiring. Mixing up that peanut sauce and piling everything into a tortilla was such a game-changer that now it is a regular in our meal rotation. Even picky eaters are won over by the creamy sauce and the hint of lime.
Ingredients
- Cooked chicken breast: gives the wraps a satisfying protein boost and leftovers from a roast or rotisserie work perfectly
- Vegetable oil: helps warm and moisten the chicken without drying it out
- Salt and black pepper: round out the flavor and seasoning
- Creamy peanut butter: is the heart of the sauce so choose a smooth variety for easy mixing
- Soy sauce: adds umami depth and you can opt for tamari for gluten-free needs
- Honey: brings gentle sweetness and helps balance the savory elements
- Rice vinegar: offers subtle tang to make the sauce pop
- Lime juice: keeps things bright and refreshing
- Sesame oil: brings a toasty fragrant finish to the sauce
- Garlic: freshly minced works best for punchy flavor
- Ginger: adds zing and a bit of warmth so always use freshly grated if possible
- Red cabbage: offers crunch and lasting freshness even after assembling
- Shredded carrots: introduce a natural sweetness and extra color
- Red bell pepper: gives juicy bite and more visual appeal
- Scallions: add a gentle onion flavor without overpowering
- Fresh cilantro: is optional but it brings a hit of herbal brightness
- Roasted peanuts: go in both the salad and on top for texture and nutty richness
- Large flour tortillas: wrap everything together so look for pliable ones that will not crack
- Lime wedges: finish with acidity and help bring all the flavors to life
Instructions
- Prepare the Chicken:
- Warm vegetable oil in a skillet over medium heat. Add shredded chicken along with salt and black pepper. Stir frequently and gently heat everything for about three minutes just until it is steaming hot and fragrant. This simple step ensures your filling is both juicy and full of flavor.
- Make the Peanut Sauce:
- Whisk together creamy peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, garlic, and grated ginger in a medium bowl. Start incorporating warm water one tablespoon at a time whisking vigorously after each addition. The finished sauce should cascade easily from a spoon but not be watery. This careful thinning makes spreading and drizzling effortless later.
- Prepare the Salad:
- Combine shredded red cabbage, carrots, red bell pepper, scallions, cilantro, and chopped peanuts in a spacious bowl. Toss thoroughly to distribute all the vibrant vegetables and the peanuts. This mixes flavors and guarantees crunch in every bite.
- Assemble the Wraps:
- Lay out your flour tortillas on a clean flat surface. Down the center of each tortilla drizzle a generous ribbon of peanut sauce. Top with warmed chicken followed by a hearty scoop of the salad. Finish with an extra drizzle of sauce if you love things saucy.
- Roll up Each Wrap:
- Fold the sides of each tortilla in toward the center then roll up tightly from the bottom. Slice in half for easy serving if desired and tuck in a lime wedge for squeezing over just before eating.
Pin Peanut butter is my not-so-secret favorite here since it makes everything feel special and just the smell of that sauce mixing in the kitchen reminds me of late summer afternoons cooking with my sister. Sometimes these wraps disappear before they even make it to the table. This recipe is a flavor-packed way for us to bring people together over lunch or a picnic.
Storage Tips
Once wrapped these keep well in the fridge for about twenty-four hours though they are best enjoyed the day you make them so the veggies stay crisp. For meal prep keep all fillings separate placing the peanut sauce in a jar or airtight container so you can build fresh wraps each day.
Ingredient Substitutions
You can swap cooked tofu or chickpeas for the chicken if you want a vegetarian version. Use gluten-free wraps and tamari for a wheat-free option. Sunflower butter works for those avoiding peanuts and tastes great with the same mix-ins.
Serving Suggestions
Cut into smaller pieces for party appetizers or serve alongside a light soup for an even heartier meal. They pair beautifully with chilled Thai iced tea or a zingy sparkling water. Add extra lime wedges on the side for squeezing as you eat.
Cultural Inspiration
These wraps are inspired by classic Thai peanut salads and summer rolls though I adapted things for the ultimate lunch portability. Thai food is known for balancing sweet tangy salty and spicy so do not be shy about adding a dash of chili sauce or extra lime to bring those flavors forward.
Seasonal Adaptations
In summer swap red cabbage for Napa or shredded lettuce for an extra fresh taste In cooler months add thinly sliced radish or crunchier winter greens Feel free to work in whatever colorful veggies you have on hand for seasonal variety
Success Stories
These wraps have made many appearances at my family’s backyard get-togethers because everyone can build their own which turns lunch into a fun conversation. Friends often ask for the peanut sauce recipe on the spot. I even started doubling the sauce batch since I always run out quickly.
Freezer Meal Conversion
While the wraps themselves do not freeze well you can freeze cooked chicken and peanut sauce separately for fast assembly later. Just thaw and use fresh veggies for the best crunch. This trick helped me survive the busiest weeks last spring.
Pin These Thai Peanut Chicken Salad Wraps are a fantastic way to enjoy vibrant flavors and satisfying textures in a delightful package. They are perfect for a quick lunch or a light dinner.
Recipe FAQ
- → What type of chicken works best?
Shredded cooked chicken breast, rotisserie, or leftover roast chicken all work well for hearty texture and flavor.
- → Can I make this gluten-free?
Yes, use gluten-free wraps and tamari instead of soy sauce to make it suitable for gluten-free diets.
- → How can I make these wraps vegetarian?
Swap out the chicken for tofu or tempeh, and proceed with the same assembly and sauce for a plant-based option.
- → What vegetables can I add?
Try adding sliced cucumber, avocado, or extra bell peppers for more crunch and freshness in your wraps.
- → Is there a substitute for peanut butter in the sauce?
For a nut-free version, use sunflower seed butter as a substitute while keeping the other sauce ingredients the same.
- → How should I store leftovers?
Keep components separate in airtight containers. Assemble wraps just before eating to maintain freshness and texture.