Crunchy Thai Chicken Wrap – Flavor-Packed, Fresh & Fast

• ¼ cup creamy peanut butter

• 1½ Tbsp soy sauce

• 1 Tbsp honey or maple syrup

• 1 Tbsp rice vinegar or lime juice

• 1 tsp sesame oil

• 1 tsp grated ginger

• Water to thin

Instructions

Step 1: Cook the Chicken

1. In a small bowl, whisk soy sauce, lime juice, sesame oil, garlic, and sriracha.

2. Coat chicken with marinade and let sit 10 minutes (or overnight for more flavor).

3. Grill or pan-fry over medium heat until cooked through (about 4–5 minutes per side).

4. Let rest, then slice into strips.

Step 2: Make the Peanut Sauce

5. Whisk together all peanut sauce ingredients until smooth.

6. Add warm water 1 tsp at a time until desired drizzling consistency is reached.

Step 3: Assemble the Wraps

7. Lay out each tortilla. Add a handful of cabbage, carrots, bell pepper, cilantro, green onion, and chopped peanuts.

8. Top with sliced chicken and drizzle generously with peanut sauce.

9. Roll tightly like a burrito. Slice in half if desired and serve immediately!

Tips for Success

• Use rotisserie chicken for a shortcut.

• Warm tortillas before wrapping to prevent tearing.

• Adjust peanut sauce heat by adding more sriracha or chili flakes.

• For extra crunch, add thinly sliced cucumber or shredded romaine.

Variations

• Swap chicken for shrimp, tofu, or tempeh for vegetarian/vegan options.

• Use a lettuce wrap instead of tortilla for a low-carb version.

• Add mango slices for a sweet twist.

• Make it a wrap bowl: serve fillings over rice or greens instead.

Storage

• Best assembled fresh.

• Store individual components separately in airtight containers in the fridge up to 3 days.

• Peanut sauce lasts up to 1 week in fridge.

What to Serve With

• Thai cucumber salad or mango salad

• Rice paper rolls or spring rolls

• Chilled green tea or Thai iced tea

Nutrition Facts (Approximate per wrap)

• Calories: ~430 kcal

• Protein: 28 g

• Carbs: 34 g

• Fat: 22 g

FAQs

Q: Can I make these gluten-free?
Yes — use gluten-free tortillas and tamari instead of soy sauce.

Q: Can I make this with leftover chicken?
Absolutely! Shredded rotisserie chicken works beautifully and cuts down prep time.

Q: How do I keep the wrap from falling apart?
Don’t overfill! Warm the wrap slightly and roll tightly with the seam side down.

Related Recipes

• Thai Peanut Chicken Bowls

• Spicy Chicken Lettuce Wraps

• Asian Chicken Crunch Slaw Wraps

Conclusion

This Crunchy Thai Chicken Wrap is a must-try for anyone who loves bold flavor, fresh texture, and meals that come together in under 30 minutes. Whether it’s for lunch, dinner, or meal prep, it’s guaranteed to satisfy — with just the right crunch in every bite.