Looking for a healthy, flavorful, and fast meal? This Quick Thai Peanut Chicken Wrap With Fresh Veggies brings together tender chicken, creamy peanut sauce, and crisp vegetables for a satisfying wrap that’s ready in just minutes. Perfect for lunch, meal prep, or an easy weeknight dinner — it’s a vibrant blend of Thai-inspired flavors and wholesome ingredients.
Why You’ll Love This Thai Peanut Chicken Wrap
You’ll love this wrap because it’s:
Quick & easy: 25 minutes from start to finish
Packed with flavor: Creamy, tangy, and slightly spicy peanut sauce
Healthy & fresh: Filled with colorful veggies and lean protein
Customizable: Works great with chicken, tofu, or tempeh
Perfect for meal prep: Stores well and tastes even better the next day
This recipe strikes the perfect balance between rich and refreshing, ideal for a light but filling meal.
Ingredients for Thai Peanut Chicken Wrap
For the Chicken & Wraps
1 lb boneless, skinless chicken breasts (cooked & sliced)
4 large tortillas or wraps (whole wheat or spinach)
1 tbsp olive oil
Salt & pepper to taste
For the Thai Peanut Sauce
½ cup creamy peanut butter
3 tbsp soy sauce (or tamari for gluten-free)
2 tbsp lime juice (freshly squeezed)
1 tbsp honey or maple syrup
1 tsp sesame oil
½ tsp chili flakes or a dash of sriracha (optional)
2–3 tbsp warm water (to thin sauce if needed)
Fresh Veggie Filling
½ cup shredded carrots
½ cup thinly sliced bell peppers
½ cup cucumber matchsticks
¼ cup shredded red cabbage
¼ cup chopped green onions
2 tbsp chopped cilantro or Thai basil
2 tbsp crushed roasted peanuts (for crunch)
Ingredient Notes & Substitutions
Chicken substitute: Try grilled tofu, tempeh, or sautéed mushrooms for a vegetarian option.
Nut allergy: Use sunflower seed butter or tahini instead of peanut butter.
Low-sodium swap: Choose low-sodium soy sauce.
Add more crunch: Include shredded lettuce, bean sprouts, or sliced snap peas.
Boost flavor: Add minced garlic or ginger to the peanut sauce for extra depth.
Step-by-Step Instructions
Step 1 – Cook the Chicken
Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper, then cook 4–5 minutes per side until golden brown and cooked through. Let rest for 5 minutes, then slice thinly.
Step 2 – Make the Peanut Sauce
In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, and chili flakes. Add water a tablespoon at a time until smooth and pourable.
Step 3 – Prepare the Veggies
Slice and chop all vegetables — carrots, bell peppers, cucumber, cabbage, and herbs. Keep them crisp and colorful.
Step 4 – Assemble the Wraps
Lay a tortilla flat, spread a spoonful of peanut sauce in the center, then layer chicken, veggies, and herbs. Drizzle extra sauce and sprinkle peanuts for crunch.
Step 5 – Roll & Serve
Fold in the sides and roll tightly. Slice in half diagonally for serving. Enjoy immediately or wrap in foil for later.
Pro Tips for Success
Use warm tortillas to prevent tearing when rolling.
Don’t overfill the wrap — it rolls better with moderate filling.
Adjust peanut sauce to taste — more lime for tang, more honey for sweetness.
Chill before slicing for neat, firm wraps.
Add a drizzle of sauce before serving for extra creaminess.
Make ahead: Store sauce and fillings separately until ready to wrap.
Flavor Variations
Spicy Thai Wrap: Add crushed red chili or sriracha to the sauce.
Vegetarian Delight: Use tofu or tempeh and extra veggies.
Crunchy Noodle Wrap: Add a handful of crispy rice noodles inside.
Mango Twist: Add diced mango or pineapple for sweetness.
Grilled Wrap: Lightly toast the wrap on a panini press for a warm version.
Serving Suggestions
Pair with edamame, spring rolls, or Thai iced tea for a balanced meal.
Serve chilled for a picnic or lunchbox meal.
Cut into pinwheels for party appetizers.
Storage and Freezing Instructions
Refrigerate: Store assembled wraps in an airtight container for up to 3 days.
Separate components: Keep sauce and veggies separate to avoid sogginess.
Freezing: Not recommended — fresh vegetables lose texture when thawed.
Nutrition Facts (Per Serving)
Nutrient Amount
Calories 385 kcal
Protein 28 g
Carbohydrates 32 g
Fat 16 g
Fiber 4 g
Sodium 580 mg
(Values are approximate and depend on ingredient brands and quantities.)
FAQ About Thai Peanut Chicken Wrap
What makes Thai peanut sauce taste so good?
It’s the perfect blend of savory soy sauce, nutty peanut butter, tangy lime, and sweet honey — balanced with a hint of spice.
Can I make this wrap ahead of time?
Yes! Prepare the filling and sauce in advance and refrigerate. Assemble the wraps just before eating for best freshness.
Is this wrap healthy?
Definitely. It’s high in protein, fiber, and healthy fats — great for a balanced meal.
What can I serve with Thai Peanut Chicken Wraps?
Try a light cucumber salad, miso soup, or brown rice on the side.
Can I use rotisserie chicken?
Absolutely! It’s a great time-saver and works perfectly with the peanut sauce.
Final Thoughts
This Quick Thai Peanut Chicken Wrap With Fresh Veggies is a refreshing, flavor-packed meal that’s perfect for busy days. It combines creamy peanut sauce, juicy chicken, and crisp veggies in every bite — nutritious, colorful, and satisfying. Whether you’re meal-prepping for the week or just need a fast, delicious lunch, this wrap will become a favorite in no time.
Print
Quick Thai Peanut Chicken Wrap With Fresh Veggies
- Total Time: 25 min
- Yield: 4 wraps 1x
Description
A quick, healthy Thai-inspired wrap with juicy chicken, creamy peanut sauce, and crisp veggies.
Ingredients
1 lb chicken breast (cooked & sliced)
4 large tortillas
1 tbsp olive oil
½ cup peanut butter
3 tbsp soy sauce
2 tbsp lime juice
1 tbsp honey
1 tsp sesame oil
½ tsp chili flakes
½ cup shredded carrots
½ cup sliced bell pepper
½ cup cucumber sticks
¼ cup red cabbage
¼ cup green onions
2 tbsp cilantro
2 tbsp crushed peanuts
Instructions
1. Cook chicken in olive oil until golden and cooked through.
2. Whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, and chili flakes.
3. Slice vegetables thinly.
4. Spread sauce on tortilla and layer chicken, veggies, and herbs.
5. Roll tightly, slice, and serve.
Notes
Swap chicken for tofu to make it vegetarian.
Use tamari for a gluten-free version.
Add mango or chili for flavor variation.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Main Course
- Method: Assemble
- Cuisine: Thai Fusion
Nutrition
- Serving Size: 1 wrap
- Calories: 385
- Sugar: 9
- Sodium: 580
- Fat: 16
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 4
- Protein: 28
- Cholesterol: 65
