Thai Peanut Chicken Wraps

by Sabrina Snyder

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12 Comments

6 Servings
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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Thai Peanut Chicken Wraps are a protein-packed wrap served with a spicy peanut dipping sauce. Perfect to prep ahead of time for grab-and-go!

Chicken Wraps are the perfect prep-ahead meal. Try P.F. Chang’s Chicken Lettuce Wraps or Chicken Caesar Wraps as some other weekday lunch ideas. This way you don’t get bored of the same thing!

Sabrina’s Thai Peanut Chicken Wraps Recipe

I love cooking and using peanut butter in savory recipes like my Slow Cooker Thai Peanut Chicken version of these chicken wraps which are among the most popular recipes on the site. This wrap is inspired by the delicious grab and go boxes at Starbucks. Making it at home will ensure freshness and save you a few bucks too.

Recipe Card

Dinner, then Dessert

Thai Peanut Chicken Wraps Recipe

Thai Peanut Chicken Wraps are a protein-packed wrap served with a spicy peanut dipping sauce. Perfect to prep ahead of time for grab-and-go!
Yield 6 Servings
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Lunch
Cuisine Thai
Author Sabrina Snyder
Close up of chicken wrap, sauce, and grapes in a meal prep container
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Ingredients
 

  • 3 chicken breasts , boneless and skinless
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon vegetable oil
  • 1 tablespoon grill seasoning
  • 8 ounces cream cheese , at room temperature
  • 1/2 teaspoon ground ginger
  • 1 cup lettuce
  • 1 red bell pepper , julienned
  • 6 spinach flour tortillas , 12-inch

PEANUT SAUCE:

  • 1/2 cup Peanut Butter
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon Sriracha sauce
  • 1 teaspoon sesame oil

Instructions

  • Slice the chicken in 1/2-inch deep scores into the chicken breasts.
  • In a large bowl add the chicken, 1 tablespoon soy sauce, vegetable oil and toss.
  • Heat a skillet over high heat and cook the chicken for 4-6 minutes on each side, or until cooked through.
  • Slice the chicken into strips.
  • In a medium bowl stir the peanut butter, soy sauce, rice wine vinegar, Sriracha, and sesame oil together.
  • Mix the cream cheese and ground ginger into a small bowl together.
  • Spread the tortillas with cream cheese, then add the lettuce, red bell pepper, chicken, and 2 tablespoons of peanut sauce.
  • Roll the tortilla tightly like a burrito.
  • Serve with additional peanut sauce.

Nutrition

Serving: 1g | Calories: 367kcal | Carbohydrates: 10g | Protein: 21g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 74mg | Sodium: 680mg | Potassium: 484mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1224IU | Vitamin C: 27mg | Calcium: 64mg | Iron: 1mg

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About this Recipe

Thai Peanut Chicken Wraps with spicy peanut dipping sauce, ginger cream cheese, and veggies. Just like your favorite protein box! With a cream cheese layer against your tortillas you can make this wrap the night before and enjoy it for lunch without any sogginess!

Can this be made ahead of time?

Yes, these are perfect to make the night before and have them ready to grab and go in the morning for work or school lunches. Just prep them and wrap them up in plastic wrap or in an air-tight container to retain their freshness.

More Thai Peanut Recipes

Wraps like your favorite Starbucks Protein Box!

photos used in previous posts

Thai Peanut Chicken Wraps with spicy peanut dipping sauce, ginger cream cheese and veggies just like your favorite protein box from Starbucks.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Hi! I couldn’t see where you add in the ” grilling seasoning”. I’m assuming it goes with the chicken?

    Reply

  7. This recipe sounds delicious, I was wondering if you think that it would be good sliced into pinwheels to use as an appitizer? 

    Reply

    1. Yes, but just make sure they’re sliced a little bit thicker than the usual pinwheel. There’s a lot of good stuff in there that if sliced too thin might just all fall out.

      Reply