Crunchy Rainbow Thai-Inspired Peanut Chicken Wraps

I’m still dreaming about how good and easy these wraps are 8 years after I first made them. They’re big, filling, packed with over 40g of protein (for just one half!), and include virtually every color of the rainbow.

These Thai-inspired peanut chicken wraps were inspired by a beautiful peanut salad I had at a restaurant here in Chicago, and I recently updated them with the creamy dressing from these Grilled Peanut Chicken Bowls. They come together in no time and are a great way to clean out the fridge while enjoying a nourishing, satisfying lunch.

Ingredients in Thai-inspired peanut chicken wraps

This easy recipe was made for those moments when you want to bring something to lunch but literally have no idea what to make. You’ll need:

• Burrito-sized tortillas: I love using spinach tortillas in this recipe, but you can use any burrito-sized tortillas you’d like.
• Veggies: we’re adding shredded carrots, red bell pepper, shredded red cabbage, and spinach for plenty of crunch, fiber, and color.
• Garnishes: you’ll also toss in 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. Use up leftover chicken or make the chicken from these bowls!
• For the sauce: you’ll need peanut butter, low-sodium soy sauce, lime juice, fresh ginger and garlic, honey (to sweeten, if you’d like), warm water, and sriracha if you like a bit of heat.

Can I make them vegan or vegetarian?

Absolutely! Swap the chicken for a can of rinsed, drained, mashed chickpeas, or even cooked tofu. To make vegan, use maple syrup in the dressing instead of honey.

More ways to customize your wrap

• For a low-carb or gluten-free option: use lettuce wraps, large collard leaves, or grain-free tortillas, or serve everything over a bed of spinach.
• Pick your veggies: feel free to use more or less of any of the veggies you like — it’s truly a clean-out-the-fridge recipe. Slices of avocado would also be delicious in here!
• 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.

Looking for more sauce options?

These wraps would also be delicious with any of these sauces or dressings:

• Green Tahini Sauce (nut & dairy-free)
• Spicy Cilantro Yogurt Sauce (nut-free)
• Curry Tahini Dressing (nut & dairy-free)
• Chipotle Tahini Sauce (nut & dairy-free)
• Avocado Lime Sauce (nut-free)

Thai peanut chicken wraps in 15 minutes

1. Make the dressing. Start by whisking together the dressing in a small bowl and setting it aside.
2. Assemble the wraps. Evenly divide the veggies and chicken between two large spinach tortillas, then drizzle 1/2 of the dressing onto each before rolling them up. Secure with a toothpick and cut in half.
3. Serve & devour. Serve with extra peanut sauce for dipping, and enjoy the perfect lunch!

Storing tips

• To store: add the wraps (or the ingredients separately) to an airtight container and store in the fridge for up to 3-4 days.
• To serve: enjoy straight from the fridge with leftover peanut sauce and add a dash of hot sauce if you like it a little spicy.

More lunch recipes you’ll love

• Vegan Pecan Apple Chickpea Salad Wraps
• Kale Peanut Crunch Salad
• Manchego Apple Kale Farro Salad
• Bangin’ Spicy Chicken Melts
• Curry Chicken Noodle Soup

Get all of my lunch recipes here!

I hope you love these Thai peanut chicken wraps! If you make them, be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!

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Thai-Inspired Peanut Chicken Wraps

4.95 from 17 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

ServesServes 4 servings

Bright, fresh, crunchy rainbow Thai-inspired peanut chicken wraps packed with colorful veggies. These easy 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!

Ingredients

• For the dressing:
• ⅓ cup creamy natural peanut butter
• 2 tablespoons low-sodium soy sauce
• ½ medium lime, juiced
• 1 tablespoon freshly grated ginger
• 1 garlic clove, grated
• 1 tablespoon honey
• 1 tablespoon sriracha (optional)
• 2 tablespoons warm water to thin
• For the wraps:
• 2 large spinach tortillas (burrito size)
• 2 large carrots, shredded (or ¾ cup shredded carrot)
• 1 red bell pepper, julienned
• ¾ cup shredded red cabbage
• 2 cups baby spinach
• ¼ cup chopped fresh cilantro
• ¼ cup diced green onion
• 2 tablespoons chopped roasted peanuts
• 1 pound grilled or baked chicken breast, shredded or diced into pieces

Instructions

• Make your dressing: In a small bowl, whisk together the peanut butter, soy sauce, lime juice, ginger, garlic, honey, sriracha (if using), and water. Set aside.
• Assemble the wraps: Evenly divide carrots, red bell pepper, red cabbage, spinach, cilantro, green onion, peanuts, and shredded or diced chicken breast between two large spinach tortillas.
• Roll the wraps: Drizzle ½ of your dressing into each wrap before rolling them up. Carefully tuck in the sides of each wrap as you 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, ½ burrito per person.
• Wrap in plastic wrap or store in an airtight container if you are serving later. Keeps well in the fridge for 3-4 days.

Recipe Notes

To make vegetarian: use tofu or a can of rinsed, drained, smashed chickpeas instead of chicken.

To make gluten-free or grain-free: use your favorite gluten or grain-free wraps, a lettuce wrap, collard leaf, or 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 place in an airtight container. Keeps well in the fridge for 3-4 days.

Nutrition

Serving: 0.5wrapCalories: 472calCarbohydrates: 32gProtein: 44gFat: 20gSaturated Fat: 3gFiber: 7gSugar: 9g

This post was originally published on February 8th, 2018, dressing in was updated on September 10th, 2026, and post was updated and republished on October 13th, 2026.