Description
Tender chicken and fresh vegetables wrapped in a soft tortilla and drizzled with a rich, savory-sweet peanut sauce. This handheld meal is quick to prepare, full of bold Thai flavors, and perfect for lunch or dinner on a busy day.
Ingredients
For the Peanut Dressing:
1/2 cup natural, creamy peanut butter
3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
2 tablespoons brown sugar or honey
2 tablespoons rice wine vinegar
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1–2 teaspoons sriracha sauce (adjust for spice preference)
Water, as needed to thin
For the Wraps:
3 cups cooked chicken breast, chopped (rotisserie chicken works well)
3 cups coleslaw mix (shredded cabbage and carrot blend)
1 cup shredded carrots (optional)
4–6 large whole wheat or regular tortillas
4–6 fresh cilantro leaves for garnish
4–6 fresh lime wedges for serving
2 tablespoons chopped green onions (optional)
Instructions
In a medium bowl, whisk together peanut butter, soy sauce, brown sugar/honey, rice wine vinegar, garlic, ginger, and sriracha sauce. Add a little water, 1 tablespoon at a time, to reach a smooth but pourable consistency.
In a separate bowl, combine chopped chicken, coleslaw mix, and any additional vegetables (like shredded carrots) if using.
Warm the tortillas lightly in a dry skillet or microwave for a few seconds to make them pliable.
Spread about 2–3 tablespoons of peanut sauce on each tortilla.
Add a portion of the chicken and vegetable mixture to the center of each tortilla.
Fold the sides inward and roll tightly to form a wrap.
Garnish with fresh cilantro and a squeeze of lime juice before serving.
Notes
For a more filling wrap, add shredded bell peppers or avocado slices.
If you prefer a milder flavor, reduce the amount of sriracha.
Leftover peanut sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Use gluten-free tortillas and tamari instead of soy sauce for a gluten-free option.