Thai Chicken Wraps

Craving some Thai food but not in the mood for takeout? Our Thai chicken wraps are the answer. Juicy chicken and crunchy vegetables are enveloped in a creamy peanut sauce, striking the perfect balance between savory, sweet and tangy. The addition of fresh ginger adds an unexpected zing to each bite.

Ready in less than 30 minutes, this quick and easy recipe swaps out complex cooking techniques for simple stir-frying. The results are a satisfying meal ideal for busy weeknights or any time you want a taste of Thailand.

Ingredients for Thai Chicken Wraps

• Sugar: Granulated sugar adds sweetness to balance the savory and tangy flavors in the peanut sauce.
• Peanut butter: Creamy peanut butter forms the rich, nutty base of the sauce and adds authentic Thai flavor.
• Soy sauce: Soy sauce adds umami and saltiness to this chicken Thai wrap recipe. Before you head to the store, here are the best store-bought soy sauces.
• Garlic cloves: Fresh minced garlic adds a pungent, aromatic flavor to the sauce.
• Chicken breasts: Boneless and skinless chicken breasts form the protein base of the wraps—cut them into thin strips for quick cooking.
• Garlic salt: Garlic salt seasons the chicken for added flavor.
• Broccoli coleslaw mix: Fresh vegetables add crunchy texture and boost the nutritional value of this recipe.
• Red onion: Thinly sliced onion provides a sharp and sweet flavor to the wraps.
• Ginger: Freshly minced ginger adds a slightly spicy note to the vegetable mixture.
• Flour tortillas: Tortillas serve as a flexible wrap to hold all the delicious fillings together.

Directions

Step 1: Prepare the peanut sauce

Julia Hartbeck for Taste of Home

In a medium bowl, whisk together the sugar, peanut butter, soy sauce, water and minced garlic until smooth and well combined. Set the sauce aside.

Editor’s Tip: For a smoother sauce, warm the peanut butter slightly in the microwave before mixing.

Step 2: Season and cook the chicken

Julia Hartbeck for Taste of Home

Toss the chicken strips with garlic salt and pepper. In a large cast-iron or other heavy skillet, heat 1 tablespoon of the canola oil over medium-high heat. Add the seasoned chicken and stir-fry until it’s no longer pink, three to four minutes. Remove the chicken from the pan and keep it warm.

Step 3: Stir-fry the vegetables

Julia Hartbeck for Taste of Home

In the same skillet, heat the remaining 1 tablespoon of canola oil over medium-high heat. Stir-fry the broccoli coleslaw mix, onion and ginger until the broccoli is crisp-tender, two to three minutes.

Step 4: Combine everything

Julia Hartbeck for Taste of Home

Stir the prepared peanut sauce into the vegetable mixture until everything is evenly coated, then remove it from the heat. Warm the tortillas, then fill them with the chicken and vegetable mixture.

Editor’s Tip: For added flavor, top the Thai chicken wraps with chopped cilantro or a squeeze of lime juice before serving.

Julia Hartbeck for Taste of Home

Thai Chicken Wrap Variations

• Try different proteins: Swap the chicken for shrimp or sliced beef for a different take on these wraps. Alternatively, use tofu for a plant-based version of this recipe.
• Add more veggies: Incorporate bell peppers, carrots or pickled cucumber for added crunch and flavor.
• Spice them up: Add a drizzle of sriracha or sprinkle crushed red pepper flakes over the chicken for a spicy kick.
• Use lettuce wraps: For a low-carb option, replace the flour tortillas with large lettuce leaves to make it a lettuce wrap.
• Top them with peanuts: Sprinkle chopped peanuts on top for added texture and a nutty crunch to these Thai chicken wraps.

How to Store Thai Chicken Wraps

To prevent the tortillas from getting soggy, store the chicken, vegetable mixture and sauce separately in airtight containers in the refrigerator for up to three days. For the best texture and flavor, reheat the filling in a skillet or microwave before assembling the wraps.

Can you freeze Thai chicken wraps?

Yes, you can freeze the chicken and vegetable filling. Allow the mixture to cool completely, then transfer it to a freezer-safe container. This recipe can be frozen for up to three months. Thaw the fillings overnight in the refrigerator, then reheat them before serving.

Thai Chicken Wrap Tips

Julia Hartbeck for Taste of Home

What’s the best way to warm tortillas for Thai chicken wraps?

For perfectly pliable tortillas, wrap them in slightly damp paper towels, then microwave them for 20 to 30 seconds. Alternatively, you can heat the tortillas in a dry skillet for about 30 seconds on each side.

Can I use chunky peanut butter to make Thai chicken wraps?

Chunky peanut butter can be used to give this Thai chicken wrap recipe a different texture, but keep in mind that it will make the sauce thicker. You will need to add more water than the original recipe calls for to achieve the desired consistency.

What can I serve with Thai chicken wraps?

These Thai chicken wraps pair well with a light salad like this Thai-style cobb salad. Or serve it alongside steamed rice and a side of Thai-style green beans for a complete Thai-inspired meal.