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Overhead close-up of Thai peanut chicken wraps sliced in half and arranged upright on a serving platter with creamy peanut dipping sauce.
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Healthy Thai Peanut Chicken Wraps

*NOTE: in addition to the Prep Time (+ Total Time) listed here, 30 minutes to overnight marinating time is also required.
These Thai peanut chicken wraps are an easy, high-protein lunch (or dinner!) filled with fresh veggies and Thai-inspired flavor, with make-ahead components that make meal prep a no-brainer.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 - 8 wraps
Author Rachael DeVaux

Ingredients

For the Chicken and Marinade:

  • 4 to 5 boneless skinless chicken breasts flattened to the same thickness (about 1.5 to 2 lbs.)
  • 3 tablespoons coconut aminos (I like Coconut Secret)
  • 2 tablespoons avocado oil
  • Juice of 1 lime (about 2 tablespoons)
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame oil
  • 3 garlic cloves minced
  • 1 tablespoon freshly grated ginger
  • 1 to 2 teaspoons sriracha to taste
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

For the Crunchy Thai Slaw:

  • ½ small head green cabbage very finely shredded (about 4 cups)
  • 2 large carrots shredded or julienned (about 1½ cups)
  • 4 to 5 mini cucumbers thinly sliced (about 3 cups)
  • 4 scallions thinly sliced (about ⅔ cup)
  • ¾ cup fresh cilantro roughly chopped
  • ¼ cup fresh mint leaves roughly chopped (optional)
  • Juice of 1 lime (about 2 tablespoons)
  • 2 teaspoon toasted sesame oil
  • Pinch of kosher salt

For the Peanut Sauce:

  • ½ cup natural creamy peanut butter
  • 3 tablespoons coconut aminos
  • 2 tablespoons fresh lime juice (about 1 lime)
  • Zest of 1 lime (about 2 teaspoons)
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon rice vinegar
  • 2 garlic cloves minced
  • 1 tablespoon freshly grated ginger
  • 1 to 2 teaspoons sriracha to taste
  • 3 to 5 tablespoons warm water to thin

To Assemble:

Instructions

  • Marinate the chicken. In a bowl or zip-top bag, whisk together the coconut aminos, avocado oil, lime juice, honey, sesame oil, garlic, ginger, sriracha, salt, and pepper.
    Add the chicken (already pounded to an even thickness) and turn to coat.
    Marinate in the fridge at least 30 minutes, or up to overnight for the most flavor.
  • Bake the chicken. Preheat the oven to 400°F and line a baking sheet with parchment.
    Arrange the chicken in a single layer, leaving excess marinade behind.
    Bake until cooked through to 165°F on an instant-read thermometer, about 12 to 16 minutes. Pounded breasts cook quickly, so start checking at 12 minutes to avoid overcooking.
    Remove from oven and let rest for 5 minutes, then slice into strips. For meal prep, let it cool fully before storing.
  • Make the slaw. In a large bowl, combine the cabbage, carrots, cucumbers, scallions, cilantro, and mint (if using).
    Add the lime juice, sesame oil, and a pinch of salt, and toss. If you're prepping ahead, hold the dressing and store it undressed (see "To Store & Meal Prep" below).
  • Make the peanut sauce. In a bowl, whisk together the peanut butter, coconut aminos, lime juice, lime zest, honey, rice vinegar, garlic, ginger, and sriracha.
    Add warm water 1 tablespoon at a time until it's pourable and creamy.
  • Assemble. Spread a generous spoonful of peanut sauce down the center of each tortilla.
    Top with slaw and chicken strips, drizzle with a little more peanut sauce, and scatter on chopped peanuts if using.
    Fold in the sides and roll up tightly.
    Slice in half and serve with extra peanut sauce for dipping. Enjoy!

To Store & Meal Prep:

  • To Store & Meal Prep: Store the cooked chicken, undressed slaw, peanut sauce, and tortillas separately in airtight containers in the refrigerator for up to 4 days.
    Add the slaw dressing just before assembling, and roll up each wrap fresh to keep the tortillas soft and the slaw crunchy.
  • To Reheat: Reheat the chicken gently in a skillet over medium-low heat until warmed through, adding a splash of water if needed to keep it moist. (If using a microwave, heat in short intervals until warmed through.)
    Thin the peanut sauce with a splash of warm water and stir before serving, if needed.

Notes

Swaps & Substitutions:
  • Chicken: Swap chicken breasts for thighs, or use rotisserie or leftover cooked chicken tossed with a little peanut sauce.
  • Nut-free: Use sunflower seed butter in place of peanut butter and skip the chopped peanuts or use toasted sunflower seeds or pepitas. Tahini also works, but isn't suitable for sesame allergies.
  • Coconut aminos: Substitute low-sodium tamari or soy sauce, adjusting to taste since they can be saltier and less sweet.
  • Slaw shortcut: Use bagged coleslaw mix in place of the shredded cabbage and carrots.
  • Adjust the heat: Sriracha is optional in both the marinade and peanut sauce; add more to taste.
  • Make it a bowl: Skip the tortilla and serve the chicken and slaw over rice or greens with peanut sauce.
  • Meal prep: Store the chicken, undressed slaw, peanut sauce, and tortillas separately for up to 4 days. Add the slaw dressing just before serving, and thin chilled peanut sauce with warm water as needed.
  • Keep tortillas pliable: Warm briefly under a damp paper towel before rolling if they crack.

 

Approximate Macros (very rough estimates)

Per assembled wrap (of 5), using a Siete cassava tortilla:
  • Calories: 480–540
  • Protein: 38–42 g
  • Carbs: 34–40 g
  • Fat: 20–24 g
  • Fiber: 5–7 g
Per serving, peanut sauce only (about 3 tablespoons):
  • Calories: 120–140
  • Protein: 4–5 g
  • Carbs: 7–9 g
  • Fat: 9–11 g