Thai Chicken Veggie Wraps

Slightly spicy chicken, crunchy colorful vegetables, warm tortillas and out-of-this-world amazing homemade peanut sauce--these peanutty chicken little bundles are one of my family's favorite dinners!

These wraps are one of those meals that are requested by popular demand at least once or twice a month (which is a lot in our house--I don't make the same thing too often 'cause I'm always trying out some new recipe). And that's fine with me, because you can actually prep everything earlier in the day or even the day before and just have people assemble their wraps when they're ready. It's also good for those overly activity-filled nights when everyone is eating at a different time!

Generally I make a really easy spice rub and grill the chicken breasts, but you could definitely bake them instead or leave the chicken out entirely for a delicious vegetarian wrap! Whatever you decide to do, don't skip the peanut sauce though (unless you have an allergy of course!) It's super easy to make in a food processor or blender and really pulls all the separate ingredients together.

Once everything has been shredded and of course, you can totally make life easier and buy pre-shredded carrots and cabbage, you just line everything up assembly style and have people build their wraps to their liking. It's also a fun dish to make for a casual party! The wraps are crunchy, tender, spicy...amazing! Ok, enough talk--just make these as soon as is humanly possible. I promise you won't regret it!!

Thai Chicken Veggie Wraps

Ideally I try to serve these while the chicken is hot, but they are also amazing with leftover cooked chicken--just do whatever you can manage

Makes about ten 8"inch wraps, though you'll probably have leftover chicken and other stuff too

Prep Time: About 15-20 minutes to grill chicken--you can probably get all the rest of the ingredients ready and the peanut sauce made while the chicken is cooking if you're quick. Otherwise tack on 10 minutes.


For the Chicken:

  • 4 boneless, skinless chicken breasts (if you want to make more, that's fine--double the garlic and sugar but only increase the salt and pepper by half)

  • 1 teaspoon garlic powder

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon sugar

For the Peanut Sauce:

  • 1/4 cup creamy peanut butter

  • 2 tablespoons canola oil

  • 2 tablespoons rice vinegar

  • 1 tablespoon low-sodium soy sauce

  • 1 teaspoon honey

  • 2 garlic cloves, cut into pieces

  • 1 shake of red pepper flakes

For the Veggies and Wraps

  • 1-2 cups shredded carrots

  • 1-2 cups shredded red cabbage

  • 4 scallions, thinly sliced

  • Chopped, roasted and salted peanuts (you can use unsalted too)

  • Ten 8 inch flour tortillas (wrapped in foil and kept warm in a low oven)

The Recipe

1.  For the Chicken:  Mix all the spices together in a small bowl. Rub the spice mix on both sides of the chicken and grill till fully cooked through-cooking time depends on the thickness of the chicken. You can also broil or bake the chicken if you like. Once done, set it aside to cool slightly. Once cooled a bit, slice the chicken on the diagonal into thin slices.

2.  For the Peanut Sauce:  Combine all the ingredients in a blender or food processor and process until the mixture is smooth and creamy. Set aside. (You can make this early in the day and leave it at room temperature or the day before and refrigerate it. No matter what, it tastes great!)

3.  Place a warmed tortilla on a flat surface. Top with chicken, shredded veggies, chopped peanuts and some peanut sauce. Roll up and dig in!!


Note:  Recipe loosely adapted from  I don't cook the veggies and left out the rice and the ginger.


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