Description
These Thai Peanut Chicken Wraps are quick, dairy-free, and flavour-packed, combining juicy chicken, crisp veggies, and a creamy peanut dressing with a hint of spice. Perfect for busy weeknights, they’re ready in just 15 minutes and can be customised for gluten-free or vegetarian diets.
Ingredients
For the dressing:
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¼ cup (60 g) peanut butter
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¼ cup (60 ml) low-sodium soy sauce
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2 Tbsp (30 ml) brown sugar or honey
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2 Tbsp (30 ml) rice wine vinegar
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½ Tbsp (7 g) minced garlic
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½ Tbsp (7 g) minced ginger
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1 tsp (5 ml) sriracha sauce
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1–2 Tbsp (15–30 ml) water (optional, to thin)
For the wraps:
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2 cooked chicken breasts, chopped
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3 cups (300 g) coleslaw mix
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½ cup (60 g) grated carrot (optional)
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¼ cup (15 g) chopped fresh cilantro
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¼ cup (30 g) roasted salted peanuts
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4–6 flour tortillas (or dairy-free wraps of choice)
Instructions
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Make the dressing: Whisk together peanut butter, soy sauce, sweetener, vinegar, garlic, ginger, and sriracha. Thin with water if needed.
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Mix filling: In a bowl, combine chopped chicken, coleslaw mix, carrot, cilantro, and peanuts. Toss with dressing until coated.
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Rest: Let mixture sit 3–5 minutes so flavours meld and slaw softens slightly.
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Warm wraps: Heat tortillas in microwave for ~30 seconds until pliable.
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Assemble: Divide filling among tortillas, roll snugly, and serve immediately.
Notes
Adjust spice with more or less sriracha.
Substitute almond or cashew butter for peanut butter.
For gluten-free, use corn tortillas or lettuce wraps.
Make ahead: Store filling and wraps separately; assemble when ready.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: No-cook / Quick Assembly
- Cuisine: Thai-inspired / Fusion