Go Back

Thai Peanut Chicken Wraps

These Thai Peanut Chicken Wraps combine tender shredded chicken with a creamy peanut sauce and fresh veggies, all wrapped in crisp lettuce or whole wheat wraps. A family favorite packed with flavor and simplicity, perfect for any gathering!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken and Sauce
  • 1 lb chicken breast, cooked and shredded Cook the chicken by boiling or grilling.
  • 1/2 cup Thai peanut sauce Use any brand or homemade sauce.
Fresh Veggies
  • 1 cup shredded carrots
  • 1 cup sliced bell peppers Can use red, yellow, or green peppers.
  • 1/2 cup sliced cucumbers
Wrap Components
  • 4 large lettuce leaves or whole wheat wraps Choose based on preference for a low-carb or whole grain option.
  • to taste chopped peanuts for garnish Optional, for added crunch.
  • to taste fresh cilantro for garnish Optional, adds flavor.

Method
 

Preparation
  1. Cook the chicken breast by boiling or grilling until it’s fully cooked. Let it cool, then shred it using two forks; set aside.
  2. Pour the Thai peanut sauce over the shredded chicken in a mixing bowl. Toss well until the chicken is evenly coated. Adjust seasoning to taste.
  3. While the chicken cools, slice the bell peppers and cucumbers. Set them aside with the shredded carrots.
  4. Lay out the lettuce leaves or whole wheat wraps on a clean surface.
Assembly
  1. Place a generous scoop of the chicken mixture in the center of each wrap. Top it with shredded carrots, bell peppers, and cucumbers. Sprinkle chopped peanuts and fresh cilantro for added flavor and crunch.
  2. Fold the sides in and then roll it tightly from the bottom. Repeat until all wraps are assembled.
Serving
  1. Serve immediately with extra peanut sauce on the side for dipping.

Notes

For a vegetarian option, substitute chicken with grilled shrimp, tofu, or tempeh. Add your favorite veggies like shredded red cabbage, snap peas, or avocado. Avoid overstuffing wraps to keep them neat. Store leftovers in an airtight container in the refrigerator for up to 2 days, keeping chicken mixture and veggies separate until ready to eat.