I’m still dreaming about how good and easy these Thai-inspired peanut chicken wraps are. They’re big, filling, protein-packed and include virtually every color of the rainbow.
A while back, when we could all go to restaurants normally, I had a gorgeous Thai-inspired peanut salad, which actually inspired me to make these Thai-Inspired Peanut Chicken Wraps. The salad was crunchy from the carrots and cabbage, flavorful and packed with veggies. I knew I had to recreate it for all of you and roll it up in a pretty tortilla.
Look, I know we talk about meal prep a lot on the blog, but sometimes it’s so much easier to throw together a wrap or a sandwich instead of making a big meal then dividing everything into meal prep containers, etc. I know this because most of the time (even when I do meal prep with dinner type meals) Tony goes for a classic turkey sandwich. I can’t blame him; I crave hearty sandwiches and wraps all the time — and there’s nothing wrong with that!
Ingredients in Thai-inspired peanut chicken wraps
This recipe was made for those moments when you want to bring something to lunch but literally have no idea what to make. The rainbow of veggies are truly what makes these easy Thai-inspired chicken wraps so delicious and fun to eat. You’ll need:
- Burrito-sized tortillas: I love using spinach tortillas in this recipe but you can use any burritos-sized tortillas you’d like. You can also use lettuce wraps or grain free tortillas for a low carb, gluten free options, or serve everything over a bed of spinach.
- Veggies: shredded carrots, red bell pepper, shredded red cabbage and spinach for plenty of crunch, fiber and color.
- Garnishes: fresh cilantro, green onion and chopped roasted peanuts for an extra bit of freshness and nutty flavor.
- Protein: I use grilled, baked or shredded chicken breast in these wraps, but you can also use tofu or chickpeas for a plant-based option.
- For the sauce: peanut butter, coconut aminos or gluten free soy sauce, rice wine vinegar, fresh ginger, honey (to sweeten, if you’d like), warm water and hot sauce or red pepper flakes if you like a bit of heat.
Basically just grab some veggies to keep on hand, throw in chicken (or use tofu or chickpeas) and make a bomb ass peanut sauce to drizzle on. I swear these will keep you full all afternoon, and they stay incredibly fresh in the fridge for a few days too!
How to make Thai-inspired chicken wraps
First, make your dressing: in a small bowl mix together peanut butter, low sodium soy sauce, rice wine vinegar, ginger, honey and warm water until well combined and the consistency of a dressing. If you want it to be a little spicy, add in red pepper flakes or a little hot sauce. Set aside.
- Next, assemble your wraps: evenly divide carrots, red bell pepper, red cabbage, spinach, cilantro, green onion, peanuts and sliced chicken breast between two large spinach tortillas.
- Drizzle ½ of your dressing into each wrap before rolling them up. Carefully tuck in the sides of each wrap as your roll until ingredients are secured inside. You can secure everything together with a toothpick before cutting in half. Serve with extra peanut sauce! Serves 4, 1/2 burrito per person. If you’re really hungry you can eat the whole thing.
Customize your wrap
- Make these vegetarian or vegan: use tofu or chickpeas instead of chicken. To make vegan, omit the honey or use a bit of maple syrup.
- For a low carb or gluten free option: use a gluten free wrap or skip the wrap and enjoy this over more spinach or in lettuce cups.
- Enjoy as a snack or appetizer: feel free to use smaller tortillas, you’ll most likely get 4 wraps out of it instead of 2.
- Go nut free: omit the peanuts and try this delicious green tahini sauce or this curry tahini dressing for dipping & drizzling.
How to store Thai-inspired peanut chicken wraps:
Wrap these Thai-inspired chicken wraps in plastic wrap or in an airtight bag to save for later. The wraps will keep well in the fridge for 3-4 days and are delicious straight from the fridge. Serve them with leftover peanut sauce and add a dash of hot sauce if you like it a little spicy.
More sandwiches & wraps you’ll love
- Farmer’s Market Spicy Tuna Wraps with Homemade Chipotle Greek Yogurt Ranch
- Healthy Pumpkin Seed & Avocado Pesto Chicken Salad Sandwiches
- Smashed Chickpea Avocado Salad Sandwich with Cranberries + Lemon
- Incredible Slow Cooker Pulled Chicken Sandwiches
- Vegan Pecan Apple Chickpea Salad Wraps
Get all of my sandwiches & wraps here!
If you make these Thai-inspired peanut chicken wraps, be sure to leave a comment below and rate it! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. xo!
Crunchy Rainbow Thai-Inspired Peanut Chicken Wraps
Bright, fresh crunchy rainbow Thai-inspired peanut chicken wraps packed with veggies like red cabbage, carrot, spinach and red bell pepper. These easy Thai-inspired peanut chicken wraps are protein-packed and have a delicious, flavorful peanut dressing for drizzling and dipping. The perfect lunch that's easily made vegetarian or vegan!
- For the dressing:
- 1/4 cup creamy natural peanut butter
- 2 tablespoons coconut aminos or gluten free soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon freshly grated ginger
- 1 teaspoon honey, optional
- 2-3 tablespoons warm water, to thin dressing
- Optional: Few dashes of red pepper flakes OR a few dashes of hot sauce
- For the wraps:
- 2 large spinach tortillas (burrito size)
- 2 large carrots, shredded (or ¾ cup shredded carrot)
- 1 red bell pepper, julienned
- 3/4 cup shredded red cabbage
- 2 cups baby spinach
- ¼ cup diced fresh cilantro
- ¼ cup diced green onion
- 2 tablespoons chopped roasted peanuts
- 1 pound grilled or baked chicken breast, sliced or diced into pieces
Make your dressing. In a small bowl mix together peanut butter, low sodium soy sauce, rice wine vinegar, ginger, honey and warm water until well combined and the consistency of a dressing. If you want it to be a little spicy, add in red pepper flakes or a little hot sauce. Set aside.
Now it’s time to make your wraps! Evenly divide carrots, red bell pepper, red cabbage, spinach, cilantro, green onion, peanuts and sliced chicken breast between two large spinach tortillas.
Drizzle ½ of your dressing into each wrap before rolling them up. Carefully tuck in the sides of each wrap as your roll until ingredients are secured inside. You can secure everything together with a toothpick before cutting in half. Serve with extra peanut sauce! Serves 4, 1/2 burrito per person. If you're really hungry you can eat the whole thing.
Wrap in plastic wrap if you are serving later. Keeps well in the fridge for 3-4 days.
To make these vegetarian: use tofu or chickpeas instead of chicken.
You can also skip the wrap and enjoy this over more spinach.
Feel free to use smaller tortillas, you'll most likely get 4 wraps out of it instead of 2.
To store: wrap in plastic wrap or an airtight bag or container. Keeps well in the fridge for 3-4 days.
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I made this tonight for supper. My wife was so impressed I had to make a second batch! The combination of vegetables, chicken and sauce go so well together. Thanks for the recipe.
I’m so happy to hear that! Yes – tons of great textures and flavors in here. Enjoy, Jim!
[…] 8. Crunchy Rainbow Thai Peanut Chicken Wraps […]
Would this sauce be good with almond butter instead of peanut?
Almond butter is a bit less flavorful than peanut butter (which is why I usually make a peanut sauce) but it will work!
Could you use regular white vinegar in place of rice wine vinegar? Looking forward to making these!
I’d recommend apple cider vinegar instead! The white vinegar might be a bit pungent, so if you try it maybe use a bit less.
Made these tonight and they were a big hit! The only modification I made was to shred the chicken. Yummy!
Amazing!! I’m definitely going to try shredded next time. Sounds perfect!
[…] for pre-cooked plain or lightly seasoned chicken breasts: Southwestern Chopped Chicken Salad, Crunchy Rainbow Thai Peanut Chicken Wraps, and Pesto Chicken Stuffed Spaghetti Squash. The chipotle chicken would be great in taco salads, […]
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[…] Crunchy Rainbow Thai Peanut Chicken Wraps […]
Is rice vinegar the same as rice wine vinegar?
I used rice vinegar and not a big fan of flavour
They are the same! You could use apple cider vinegar in here too 🙂
I used rice vinegar as well and thought the sauce was a little too sour.
Feel free to add a bit more honey!
I’ve never been a big fan of wraps but was looking for healthy lunch ideas for me and my husband. These wraps were SO good and easy to prepare. I will definitely be putting these into the rotation. Thanks for sharing!
I’m so glad you found these! Perfect easy lunch 🙂
[…] 2. Crunchy Rainbow Thai Peanut Chicken Wraps […]
Made these for dinner…yum! My husband thanked me several times!,, Thanks for helping me please a picky eater 😉
So happy to hear that! Great go-to for dinner & lunches 🙂
[…] 19. Crunchy Rainbow Thai Peanut Chicken Wraps […]
Why is the serving size only half a wrap instead of a whole wrap?
I used larger wraps so that you can meal prep these with different sides, but the whole wrap would be a great, complete meal too!
This has become a part of our regular rotation! Such a great recipe that can be adapted in so many ways.
Amazing! So happy to hear that.
I’ve made these wraps a couple of times now and we absolutely love them! I’ve also shared the recipe with my daughter and her husband! They are an excellent combination of flavor, crunch and healthy eating!
So happy to hear that! And agreed – love the crunch & flavor in these. I hope your daughter and her husband love them, too!
I made these and the chickpea wraps as meal prep for my kids and I for lunch. They were soooo delicious!!!! I will definitely make these again. A bit of chopping but made as directed. The best thing was the kids could pick what they wanted. the sauce was excellent
One of my go-to’s! Glad to hear that the kids liked them 🙂
So delicious! I used chickpeas instead of chicken. The perfect WFM meal – easy to make and full of fresh veggies. Now, if I could just get the hang of burrito-making – I always manage to over-stuff, fold wrong, or just make a mess!
Perfect! The rolling can get tricky, but the taste is what matters 😉
LOVE these wraps for lunch!
This looks so good~ Thank you for the recipe! I will definitely try this!
Absolutely! Enjoy 🙂
I made this and absolutely love it for an easy and delicious lunch! I ended up having so much extra cabbage that I make the healthy summer slaw from another post. Both were excellent and great ways so using up ingredients so I didn’t end up with unused ingredients.
Perfect! I always end up with lots of cabbage (the heads are huge!) but it’s great for tons of different recipes 🙂
These were a huge hit! The peanut sauce really ties it all together. I also love the crunch from the vegetables! All of your recipes are incredible! I have made many of them several times!
So happy to hear that! One of my favorite lunches!
Hi! A quick tip for ya: If you steam your wrap before using, they will be much more stretchy and pliable which will greatly reduce any chance of ripping. Gives ya a nice, tight roll. Something about water and heat reawakens the stretchy qualities of the gluten. Loved the video!
I use a skillet filed with an inch of water, put on medium, and a handled screen cover (splatter screen) to steam my wraps. I flip once.
Absolutely! Great tip 🙂
Yum!!! That peanut drizzle is perfect
This peanut sauce is to die for!
So glad you love it!
Haven’t made these yet but looks soo tantalizing…colorful and spicy! Can’t wait to make the Thai Chicken burritos with spicy peanut sauce!
So delicious! Hope you get a chance to make them soon 🙂
Happy you’re a fan!
These are great! I grilled a bunch of chicken breast the night before then was able to quickly assemble the wraps for lunch the next day. The sauce is AWESOME! These will definitely be in the regular rotation for a quick, healthy and veggie-packed lunch.
Awesome, so happy to hear that they were an easy & delicious lunch!
These are so good! These are a favorite for lunch. I make a bunch of these on Sunday and eat for lunch from Monday through Wednesday. I use the Aldi spinach wraps and they are just amazing
Oh I love Aldi!! So happy you’re enjoying these, Brandi 🙂
Texture variety perfection. This recipe is absolutely delicious. We chopped veggies and made the dressing ahead of time, which made them a quick and healthy lunch during the work week. Thanks for sharing the recipe! 😊
Oh, nice! Such a great recipe to meal prep. Happy you enjoyed them!
Loved this wrap and the Thai peanut sauce that goes with it! It was fresh, light, and perfect for a warm day!
SO GOOD! Very late to the game but wanted to say that I added both Louisiana Hot Sauce AND gochujang in the peanut sauce, and WOW it added an interesting element to an already delicious dish! Highly recommend to everyone, definitely a staple in my rotation now 🙂
That sounds SO amazing! Happy you loved these, Kate!