Thai Peanut Chicken Wraps

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

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

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!

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 blog. This post is the second in a series of delicious peanut butter recipes from Peanut Butter & Co. who was kind enough to sponsor this post.

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

Looking for more peanut butter recipes?

Some savory:

Some Sweet:

Thai Peanut Chicken Wraps like your favorite Starbucks Protein Box!

If you’re looking for more meal prepping help I find a great easy way to make good back to school or work lunches is to make recipes in your slow cooker.

With just a few minutes of prep you can include these proteins in similar wraps and use the same peanut butter dipping sauce for a great easy lunch!

Just like your favorite Starbucks Protein Box, these Thai Peanut Chicken Wraps are an easy and delicious lunch!

Looking for more fun peanut butter flavors? Peanut Butter & Co.’s The Bees Knees was used in this post but one of my kids’ favorite sandwiches are the Dark Chocolate Dreams flavor with jelly or marshmallow fluff. My favorite is Cinnamon Raisin Swirl with a giant spoon. 😉

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Thai Peanut Chicken Wraps

Thai Peanut Chicken Wraps with spicy peanut dipping sauce, ginger cream cheese and veggies just like your favorite protein box from Starbucks.
Yield 6 Servings
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Lunch
Cuisine Thai
Author Sabrina Snyder

Ingredients
 

  • 3 chicken breasts boneless and skinless
  • 1 tablespoon lite 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 tortilla wraps 12-inch

PEANUT SAUCE:

Instructions

  • Slice the chicken in 1/2" deep scores into the chicken breasts.
  • In a large bowl add the chicken, 1 tablespoon soy sauce and 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: 519kcal | Carbohydrates: 24g | Protein: 36g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 114mg | Sodium: 1247mg | Potassium: 740mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1240IU | Vitamin C: 27.6mg | Calcium: 94mg | Iron: 2.6mg
Keyword: chicken wrap, thai food, thai peanut chicken wraps
Thai Peanut Chicken Wraps with spicy peanut dipping sauce, ginger cream cheese and veggies just like your favorite protein box from Starbucks.
Thai Peanut Chicken Wraps like your favorite Starbucks Protein Box!

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 upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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.

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. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. 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?

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

    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.