Thai Chicken Wraps

by Meg
Thai Chicken Wraps will become your new summer go to meal. They are simple to make, packed with flavor and perfectly light.
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Thai Chicken Wraps will become your new summer go to meal. They are simple to make, packed with flavor and perfectly light.

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These wraps are our new favorite summer meal for a few reasons. Here’s what we have going on: thinly sliced, perfectly grilled chicken, cool and crisp cabbage, a rich peanut sauce and a double crunch factor.

Plus these wraps are packed with flavor and involve no indoor cooking. That just screams summer perfection to me.

These Thai Chicken Wraps are sure to become a new summer favorite. Light, simple to make and totally addictive. Homemade peanut sauce adds so much flavor.

Ingredients for Thai Chicken Wraps

  • Boneless skinless chicken thighs: I chose thighs for this recipe because they are way juicier and have a lot more flavor. That said, if you prefer chicken breast that would totally work here too.
  • Kosher salt and black pepper: The chicken is seasoned with salt and pepper. I kept it super simple because the sauce is packed with flavor.
  • Peanut butter: Use your favorite. You can use chunky if you like a little more texture and crunch.
  • Sesame seeds: They add a little more texture to the sauce. If you don’t have any, just leave them out.
  • Garlic: Do we really need an explanation for garlic? All the flavor.
  • Ground ginger: Ginger adds a sweet and zesty bite to the sauce. I went with ground ginger in this recipe for ease of use and convenience. If you happen to have fresh ginger in your fridge you can definitely use it in this recipe.
  • Soy sauce: Adds a savory, saltiness to the sauce and helps balance out the sweetness from the peanut butter. It also adds that extra umph and umami goodness.
  • Lime juice: Acid is needed in the sauce to help balance out all the flavor going on. Since lime is common in Thai cooking it’s the perfect fit. It adds that delicious zing and a little sweetness. If you don’t have limes on hand you can use vinegar in its place.
  • Brown sugar: This is needed to add a little extra sweetness and round out the peanut sauce.
  • Sesame oil: If you know, you know. It adds a rich, nutty flavor to the dish. Most big grocery stores carry sesame oil in the ethnic aisle.
  • Coleslaw mix: I went with the preshredded coleslaw mix to make this dish easier. If you want to shred your own cabbage, go for it.
  • Honey roasted peanuts: Peanuts add a delicious crunch to these wraps. You can use dry roasted peanuts too.
  • Cilantro: Adds some crazy freshness to the wraps. If you don’t love cilantro you can definitely leave it out.
  • Crispy wonton strips: these can be found in the dressing aisle of your grocery store near the croutons. I love a crunch and these add an additional texture.
  • Flour tortillas: Use your favorite. The raw ones you can buy and cook yourself are my go to these days.
These Thai Chicken Wraps are sure to become a new summer favorite. Light, simple to make and totally addictive. Homemade peanut sauce adds so much flavor.

How to Assemble Thai Chicken Wraps

Ok, so that seems like a lot of ingredients but I promise these are pretty easy to make. Common ingredients mostly fill the list so they should be simple to procure.

To start, preheat your grill to 400 degrees. While the grill is warming up, season both sides of the chicken with salt and pepper. Depending on the thickness of the chicken, grill for about 6 to 8 minutes per side.

Let the chicken rest on a cutting board while you assemble the rest of the ingredients.

The sauce is super simple to make. Grab a big bowl and whisk together the peanut butter, garlic, ginger, soy sauce, lime juice, brown sugar and sesame oil. That’s it.

Add the cabbage, peanuts, cilantro and wonton strips to the sauce and toss until fully coated.

Thinly slice the chicken and add it to the cabbage mixture. Pile the mixture into tortillas, fold up two sides, wrap up tightly and enjoy.

These Thai Chicken Wraps are sure to become a new summer favorite. Light, simple to make and totally addictive. Homemade peanut sauce adds so much flavor.

Why I Love This Recipe

Let’s start with the incredible peanut sauce. It’s the perfect combination of all the flavors hitting your tongue at once. There is sweet and savory and a little acid going on and it’s just so good.

There’s minimal cooking going on and the little cooking that does have to be done is outdoors on the grill. No heating up the house. No excessive amounts of dishes.

Speaking of dishes, all you’re going to dirty is a large bowl and a cutting board. If that’s not winning at summer cooking I don’t know what is.

More Easy Summer Dishes:

Thai Chicken Wraps will become your new summer go to meal. They are simple to make, packed with flavor and perfectly light.
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Thai Chicken Wraps

Thai Chicken Wraps will become your new summer go to meal. Simple homemade peanut sauce, perfectly grilled chicken, shredded cabbage and more. They are simple to make, packed with flavor and perfectly light.
Prep Time10 minutes
Active Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Keyword: Thai chicken wraps
Yield: 4 servings
Author: Meg’s Everyday Indulgence

Ingredients

For the chicken:

  • 1 lb. boneless skinless chicken thighs
  • 1 tsp. kosher salt
  • 1 tsp. black pepper

For the peanut sauce:

  • 1/4 cup peanut butter
  • 2 Tbsp. sesame seeds
  • 1/2 tsp. minced garlic
  • 1/4 tsp. ground ginger
  • 5 Tbsp. soy sauce
  • 2 Tbsp. lime juice
  • 1 Tbsp. brown sugar
  • 1 tsp. sesame oil

For the wraps:

  • 2 cups coleslaw mix
  • 2 Tbsp. honey roasted peanuts, roughly chopped
  • 2 Tbsp. roughly chopped cilantro
  • 1/4 cup wonton strips
  • 4 medium sized tortillas

Instructions

  • Preheat grill to 400 degrees. Season both sides of chicken with salt and pepper. Grill chicken for 6 to 8 minutes per side. Remove from grill to a cutting board. Set aside
  • In a large bowl, whisk together the peanut butter, sesame seeds, garlic, ginger, soy sauce, lime juice, brown sugar and sesame oil. Add coleslaw mix, peanuts, cilantro and wonton strips. Toss to coat.
  • Slice chicken into very thin strips and add to coleslaw mix. Stir again until coated. Divide evenly among the tortillas. Wrap and enjoy.

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