Thai Peanut Chicken Wrap Recipe
This Thai peanut chicken wrap doesn’t whisper flavor—it screams it like your friend after two cocktails and a karaoke microphone.
Creamy peanut sauce hugs vegan chicken, crunchy veggies crash the party, and a soft tortilla keeps the chaos deliciously contained.
It’s bold, nutty, slightly spicy, and packed with enough personality to make your sad office lunch look like beige wallpaper.
Fast, filling, and fabulously messy, this wrap delivers takeout vibes without the delivery fee or judgmental side-eye from the cashier.
Perfect for busy women who want quick meals but still crave drama on their plate, not in their inbox.
Thai Peanut Chicken Wrap Recipe
A hearty wrap filled with vegan chicken, crisp vegetables, and creamy Thai peanut sauce wrapped tightly in a tortilla.
Ingredients
- Vegan chicken strips – 10 oz
- Tortilla wraps – 4 large
- Peanut butter – ½ cup
- Soy sauce – 2 tbsp
- Lime juice – 1 tbsp
- Maple syrup – 1 tbsp
- Garlic – 2 cloves minced
- Ginger – 1 tsp grated
- Red cabbage – 1 cup shredded
- Carrots – 1 cup julienned
- Red bell pepper – 1 thinly sliced
- Cucumber – ½ cup sliced
- Cilantro – ¼ cup chopped
- Olive oil – 1 tbsp
- Chili flakes – ½ tsp
Instructions
- Heat skillet with olive oil.
- Cook vegan chicken until golden.
- In bowl, whisk peanut butter, soy sauce, lime, maple, garlic, ginger, and chili flakes.
- Spread sauce onto tortillas.
- Layer cabbage, carrots, peppers, and cucumber.
- Add cooked vegan chicken.
- Sprinkle cilantro.
- Roll tortillas tightly.
- Slice diagonally.
- Serve immediately.
Notes
Nutritional Values (per serving)
- Calories: 410
- Total Fat: 16 g
- Saturated Fat: 3 g
- Carbohydrates: 47 g
- Fiber: 8 g
- Protein: 23 g
Vitamins & Minerals (per serving)
- Vitamin A: 22%
- Vitamin C: 28%
- Calcium: 10%
- Iron: 18%
- Magnesium: 14%
Additional Tips
- Add sliced jalapeños for extra kick.
- Use whole wheat tortillas for extra fiber.
- Double the sauce—it works as a dipping dream.
