Healthy Thai Peanut Chicken Wraps

These Thai peanut chicken wraps are the answer to a boring lunch! Juicy marinated chicken, crunchy sesame-lime slaw, and a creamy peanut sauce all tucked into a soft tortilla — the combination of savory, tangy, slightly sweet, and a little spicy is too good.

Even better, you can prep every component ahead so lunch comes together in a minute all week long. They’re high in protein, loaded with fresh veggies, and full of the kind of flavor that makes you actually look forward to lunch (& dinner!).

Thai Peanut Chicken Wraps with Crunchy Sesame-Lime Slaw

What I really love about this one is the balance of textures and flavors. The chicken marinates in coconut aminos, lime, garlic, fresh ginger, and toasted sesame oil, giving it a savory, citrusy base with just a touch of sweetness.

Then there’s the slaw — packed with veggies and a squeeze of lime. It’s fresh, crunchy, and exactly what you want paired with the creamy peanut sauce that is hard not to be obsessed with. A little mint adds another layer of freshness if you have some on hand, but it’s totally optional.

But back to the peanut sauce, because, omggg it’s insane. Creamy peanut butter, lime zest and juice, ginger, garlic, and a little sriracha get mixed together for a homemade Thai-inspired sauce that’s nutty, tangy, and easy to adjust to your taste. I like having extra on hand for drizzling (and dipping, obviously).

From a nutrition standpoint, the chicken provides a solid source of protein, while the mix of cabbage, carrots, and cucumbers adds color, crunch, and fiber to the wrap.

An Easy High-Protein Lunch You Can Meal Prep

These chicken wraps are especially good for meal prep because you can make everything ahead without losing the texture. Keep the cooked chicken, shredded veggies, peanut sauce, and tortillas in separate containers, then assemble when you’re ready to eat. Toss the slaw with the lime and sesame oil dressing just before serving so the cucumbers don’t make everything watery, and add a splash of warm water to the peanut sauce if it thickens in the fridge.

Use a gluten-free tortilla if that’s your preference, swap the chicken breasts for thighs if you want a juicier cut, or turn everything into a bowl with rice or greens. You can also adjust the sriracha to keep things mild or bring the heat. Either way, you’ve got a fresh, satisfying lunch with plenty of protein and crunch — and not a sad desk salad in sight.

Ingredients You’ll Need:

For the Chicken and Marinade:

• Boneless skinless chicken breasts
• Coconut aminos (I like Coconut Secret)
• Avocado oil
• Juice of 1 lime
• Honey
• Toasted sesame oil
• Garlic cloves
• Freshly grated ginger
• Sriracha
• Kosher salt
• Black pepper

For the Crunchy Thai Slaw:

• Small head green cabbage
• Large carrots
• Mini cucumbers
• Scallions
• Fresh cilantro
• Fresh mint leaves
• Juice of 1 lime
• Toasted sesame oil
• Kosher salt

To Make the Peanut Sauce:

• Natural creamy peanut butter
• Coconut aminos
• Fresh lime juice
• Zest of 1 lime
• Honey or maple syrup
• Rice vinegar
• Garlic cloves
• Freshly grated ginger
• Sriracha (to taste)
• Warm water (to thin)

To Assemble:

• Siete cassava flour tortillas (or large GF tortillas of choice)
• Chopped roasted peanuts, for crunch (optional)

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How To Make Healthy Thai Peanut Chicken Wraps

Looking for the full recipe?

Scroll down to the Recipe Card below for complete instructions & measurements.

These Thai peanut chicken wraps are packed with juicy marinated chicken, crunchy sesame-lime slaw, and creamy homemade peanut sauce, all wrapped up in a soft tortilla for a fresh, flavorful, high-protein lunch that’s perfect for meal prep.

1. Marinate the chicken. Whisk together the coconut aminos, lime, sesame oil, garlic, ginger, honey, and a little sriracha, then let the chicken soak up all that flavor for at least 30 minutes. If you have time, overnight is even better!
2. Bake and slice. Bake the marinated chicken until it reaches 165°F, then let it rest before slicing into strips. Pounding the breasts to an even thickness helps them cook evenly, and pulling them as soon as they’re done keeps them juicy.
3. Toss together the crunchy slaw. Combine the shredded cabbage, carrots, cucumbers, scallions, cilantro, and fresh mint with lime juice and sesame oil. The fresh herbs and lime keep everything bright and crunchy alongside the savory chicken and rich peanut sauce.
4. Whisk up the peanut sauce. Stir together the peanut butter, coconut aminos, lime juice and zest, honey, rice vinegar, garlic, ginger, and sriracha. Add warm water until it’s smooth and drizzle-able — you’ll want plenty for both the wraps and dipping!
5. Build your wraps. Spread peanut sauce down the center of each tortilla, pile on the slaw and sliced chicken, then finish with another drizzle of sauce and chopped roasted peanuts for extra crunch. Fold, roll, slice in half, and serve with extra peanut sauce on the side.
6. Meal prep note: Making these ahead? Keep the chicken, undressed slaw, peanut sauce, and tortillas separate in the fridge, then assemble fresh when you’re ready to eat. That way, the veggies stay crisp and the tortillas don’t get soggy — making lunch throughout the week so much easier.

Helpful Tips & Simple Swaps

Here are a few easy swaps and simple prep tips to help you get the best texture and make these wraps work for whatever you have on hand.

• Best texture for the week (meal prep): Store the chicken, slaw, peanut sauce, and tortillas separately in airtight containers in the fridge. Assemble a wrap fresh when you’re ready to eat so the tortilla stays soft and the slaw stays crisp. Everything keeps for up to 4 days.
• Keep the slaw crunchy: For make-ahead, store the shredded veggies undressed and add the lime, sesame oil, and salt just before assembling. Cucumbers release water over time, so this keeps things from getting soggy.
• Peanut sauce thickens in the fridge: It will firm up as it chills. Loosen with a splash of warm water and stir before using.
• For juicy chicken, cook to temperature, not time: Lean breast dries out fast when overcooked. Pounding to an even thickness helps it cook evenly, and thin pounded breasts can hit 165°F in as little as 12 minutes, so start checking early with an instant-read thermometer and pull it as soon as it’s done.
• Nut-free: Swap the peanut butter for sunflower seed butter or tahini and use the same amounts. Skip the chopped peanuts or use toasted sunflower seeds or pepitas for crunch.
• Dairy-free: This recipe is naturally dairy-free as written.
• Protein note: Chicken thighs work in place of breasts if you prefer a juicier cut. Rotisserie or leftover shredded chicken tossed in a little peanut sauce is a great shortcut.
• Add heat your way: Keep the sriracha optional in both the marinade and sauce so the base stays family-friendly, and let everyone add more to taste.
• Warm the tortillas: If your tortillas crack when rolling, warm them for a few seconds under a damp paper towel in the microwave to make them pliable.
• Turn it into a bowl: Skip the tortilla and serve the chicken and slaw over rice or greens with the peanut sauce drizzled on top.

More High-Protein Lunch Recipes

Looking for more high-protein lunches to add to your rotation? Here are a few more wraps, fresh salads, and easy make-ahead meals to try next.

• Thai Basil Beef Lettuce Wraps
• Southwest Chicken Wraps
• Protein-Packed Chicken and Edamame Salad
• Healthy Asian Chicken Salad
• High-Protein Chicken Caesar Wrap
• High-Protein Turkey Pinwheels