Thai Peanut Chicken Wraps
These Thai Peanut Chicken Wraps come together in 15 minutes and look like a fancy café lunch — save this recipe for your next Sunday meal prep session.
Equipment
- Box grater or food processor
- Medium Mixing Bowls
- Sharp Serrated Knife
- Paper towels
- Microwave
Ingredients
- 3 cups shredded rotisserie chicken
Peanut Sauce
- 1/4 cup creamy peanut butter (no sugar added)
- 2 tbsp tamari or low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp fresh lime juice
- 1 tbsp toasted sesame oil
- 2 tbsp warm water (plus more as needed)
For the Slaw
- 3 cups coleslaw mix (shredded cabbage and carrots)
- 1 pinch salt
- 1 tbsp rice vinegar (for slaw)
For the Wraps
- 1/4 cup fresh cilantro, roughly chopped
- 3 whole green onions, sliced on a bias
- 4 large burrito-size tortillas (10-inch minimum)
Instructions
- Make the peanut sauce: In a medium bowl, whisk together the peanut butter, tamari, rice vinegar, lime juice, and sesame oil until smooth. Add warm water one tablespoon at a time until the sauce is thick but drizzle-able – the consistency of heavy cream.
- Prep the slaw: Toss the coleslaw mix with a generous pinch of salt and a splash of rice vinegar. Let sit for 5 minutes. Then grab handfuls and squeeze out as much liquid as possible over the sink.
- Warm the tortillas: Stack them between two damp paper towels and microwave for 30 seconds until pliable.
- Coat the chicken: In the bowl with the peanut sauce, add the shredded chicken and toss until coated. Reserve half the sauce for drizzling.
- Assemble the wraps: Lay a warm tortilla flat. Spoon about 3/4 cup of the coated chicken down the center, leaving 2 inches at top and bottom. Top with the squeezed slaw, green onions, and cilantro. Drizzle with reserved sauce.
- Roll tightly: Fold the bottom up, fold in the sides, then roll away from you, keeping it snug.
- Cut and serve: Use a sharp serrated knife to cut the wrap cleanly on the bias. Serve immediately or refrigerate.
Notes
To prevent soggy wraps, always salt and squeeze the slaw to remove excess moisture. Warm the tortillas to make them pliable and prevent cracking. For meal prep, store assembled wraps without extra sauce for up to 4 days; keep sauce separate and add before eating.