Thai Chicken Wraps

Perfect for lunch or dinner, these Thai Chicken Wraps are packed with veggies and are full of flavor. The homemade peanut sauce shakes them to a whole new level!

Love wraps? Try these Chicken Caesar Wraps or these Greek Chicken Wraps.

I love a good wrap. They are adaptable. They are easy. They are perfect for an easy dinner or a packed lunch.

These Thai Chicken Wraps are packed with flavor. They are filled with vegetables and shredded chicken, have a surprise ingredient of rice noodles, and are all combined with an easy homemade peanut sauce.

If you love a good recipe that comes together in 30 minutes or less, these wraps are for you!

Ingredients

• Peanut Sauce: For the wraps, I use my favorite homemade peanut sauce. I do cut back on the sugar just a bit, but everything else is the same.
• Noodles: I know noodles sound like a weird ingredient for wraps, but I also did this same thing in my Chicken Teriyaki Wraps. There was a local restaurant where I live years ago that put spaghetti in their wraps, and I fell in love with them. You can skip the noodles if you want, but I love the addition!
• Chicken: I am using cooked, shredded chicken. You can also use a rotisserie chicken if that’s what is easiest for you.
• Vegetables: There is a good mixture of veggies! I use coleslaw mix, (just the dry mix), carrots, cucumbers, cilantro, and green onions.
• Sesame Seeds: These are optional, but add a bit of nutty flavor and crunch.
• Tortillas: You want to use large, 12-inch tortillas. You can make them smaller, but the large size is a good single serving.

How to Make Thai Chicken Wraps

STEP 1: Make the peanut sauce. This is as simple as combining all of the ingredients in a blender and blending until smooth.

STEP 2: Combine the chicken and the vegetables in a large bowl along with the sesame seeds.

STEP 3: Add the peanut sauce to the mixture, and mix until fully combined. I like to use all of the sauce, but you can save some for dipping, if desired.

STEP 4: Start to assemble your wraps. I like to lay out all 6 tortillas, then divide the noodles between the 6 tortillas.

STEP 5: Top each with one sixth of the chicken mixture.

STEP 6: Roll the wrap by tucking in the sides of the tortilla. Then take the end and roll, tucking the tortilla as you roll. I like to cut these in half to serve.

Tips and Tricks

Because of the vegetables, these are best served after making them. If I do have leftovers, I wrap them individually and then refrigerate until serving. The vegetables will get a little soggy, but they are still good for a day or two after making them.

These are very adaptable and can have ingredients added or taken out. I think they would be delicious with some chopped peanuts, or bean sprouts. If you don’t want to buy coleslaw mix, you can sub in Napa cabbage instead of regular green cabbage.

More Thai Inspired Recipes

Thai Peanut Noodles
Buddha Bowl with Thai Chicken
Thai Beef Salad
Spicy Thai Chicken
Thai Shrimp and Noodles

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Thai Chicken Wraps

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Author: Deborah Harroun

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 servings

Course: Main Dish

Cuisine: Asian

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Perfect for lunch or dinner, these Thai Chicken Wraps are packed with veggies and are full of flavor. The homemade peanut sauce shakes them to a whole new level!

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Ingredients

Dressing:

• ▢ 1/2 cup natural peanut butter
• ▢ 1/4 cup reduced sodium soy sauce
• ▢ 2 tablespoons sugar
• ▢ 2 tablespoons Worcestershire sauce
• ▢ 2 tablespoons toasted sesame oil
• ▢ 1 tablespoon rice vinegar
• ▢ 1 tablespoon peeled, minced fresh ginger
• ▢ 1 clove garlic minced
• ▢ 1 teaspoon sriracha or to taste

Wraps:

• ▢ 3 oz vermicelli rice noodles
• ▢ 3 cups cooked, shredded chicken
• ▢ 2 cups coleslaw mix
• ▢ 1/2 cup shredded carrots
• ▢ 1/2 cup julienned cucumbers
• ▢ 1/3 cup cilantro minced
• ▢ 3 green onions sliced
• ▢ 1 tablespoon sesame seeds
• ▢ 6 (12-inch) flour tortillas

Instructions

• In a blender, combine all of the dressing ingredients. Blend until smooth. If the sauce is too thick, add in water, 1 teaspoon at a time, until you have your desired consistency.
  1/2 cup natural peanut butter, 1/4 cup reduced sodium soy sauce, 2 tablespoons sugar, 2 tablespoons Worcestershire sauce, 2 tablespoons toasted sesame oil, 1 tablespoon rice vinegar, 1 tablespoon peeled, minced fresh ginger, 1 clove garlic, 1 teaspoon sriracha
• Cook the noodles according to the package instructions. Rinse and drain well.
  3 oz vermicelli rice noodles
• In a large bowl, combine the chicken with the coleslaw mix, carrots, cucumbers, cilantro, green onions, and sesame seeds. Pour the dressing over the mixture and mix until everything is coated.
  3 cups cooked, shredded chicken, 2 cups coleslaw mix, 1/2 cup shredded carrots, 1/2 cup julienned cucumbers, 1/3 cup cilantro, 3 green onions, 1 tablespoon sesame seeds
• To assemble the wraps, heat the tortillas in the microwave for 30 seconds to soften, if needed.
  6 (12-inch) flour tortillas
• Place 1/6 of the noodles down the center of one tortilla. Top with 1/6 of the chicken mixture. Fold the sides of the tortilla in, then roll the tortilla, enclosing the filling.
• To serve, cut in half or serve whole.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1wrap, Calories: 535kcal (27%), Carbohydrates: 49g (16%), Protein: 29g (58%), Fat: 24g (37%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Trans Fat: 0g, Cholesterol: 66mg (22%), Sodium: 956mg (42%), Potassium: 416mg (12%), Fiber: 3g (13%), Sugar: 8g (9%)

Keywords: thai chicken wrap