Can I use rotisserie chicken for Thai Peanut Chicken Wraps?

Absolutely. Rotisserie chicken is a lifesaver here—just shred or chop it small so the wraps roll neatly.

How do I store leftovers?

Store the filling in an airtight container in the fridge for up to 3 days . For best texture, keep tortillas separate and assemble when you’re ready to eat.

Can I make these wraps ahead of time?

You can prep the filling ahead, but I recommend rolling the wraps right before serving. Tortillas can get soggy if they sit too long with the dressed filling.

What can I use instead of cilantro?

If cilantro isn’t your thing, try sliced green onions, extra coleslaw mix, or even fresh basil for a different (but still delicious) vibe.

How do I make it less spicy?

Use less sriracha, or skip it entirely and serve it on the side. The wraps will still be super flavorful from the garlic, ginger, soy sauce, and peanut butter.

3 Easy Thai Peanut Chicken Wraps Sunshine

Description

These Thai Peanut Chicken Wraps are creamy, crunchy, sweet-salty, and ready fast—perfect for busy lunches or “what’s for dinner?” nights. Rotisserie chicken + bagged slaw = big flavor with barely any effort.

Ingredients

Scale

Peanut Dressing

1/2 cup creamy peanut butter
3 tbsp low-sodium soy sauce
2 tbsp honey or brown sugar
2 tbsp rice wine vinegar
2 cloves garlic, minced
1 tbsp fresh ginger, minced (or 1 tsp ground ginger)
1–2 tbsp sriracha (to taste)
2–4 tbsp water (to thin, as needed)

Wrap Filling

3 cups cooked chicken breast, chopped (rotisserie works great)
4 cups coleslaw mix
1/2 cup chopped fresh cilantro (optional)
1/2 cup roasted peanuts, chopped (plus more for topping if you want)
6 large flour tortillas

Optional add-ins (if you like extra crunch): sliced cucumber, shredded carrots, sliced bell pepper, baby spinach.

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Instructions

Make the dressing: In a bowl, whisk together peanut butter, soy sauce, honey (or brown sugar), vinegar, garlic, ginger, and sriracha until smooth.
Thin if needed: Add water 1 tbsp at a time until the dressing is creamy and pourable. Taste and adjust (more honey for sweeter, more sriracha for spicier).
Mix the filling: In a large bowl, combine chicken, coleslaw mix, cilantro, and peanuts.
Toss with dressing: Pour dressing over the filling and toss until everything is well coated. Let sit 3–5 minutes.
Warm tortillas: Microwave tortillas 20–30 seconds (covered with a damp paper towel) or warm in a dry skillet 10–15 seconds per side.
Assemble wraps: Divide filling among tortillas, roll tightly (fold sides in first), slice if desired, and serve right away.

Notes

Meal-prep tip: Store the filling and tortillas separately. Assemble right before eating so the tortillas stay fresh.

No rice vinegar? Lime juice or apple cider vinegar works in a pinch.

Peanut allergy swap: Use sunflower seed butter and skip the peanuts (try toasted sesame seeds instead).

Nutrition note: Nutrition is an estimate and will vary by tortilla size and brand.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Lunch / Dinner
Method: No-Cook (Assemble)
Cuisine: Thai-inspired / Asian

Nutrition

Serving Size: 1 wrap
Calories: 480 kcal
Sugar: 9 g
Sodium: 820 mg
Fat: 24 g
Saturated Fat: 5 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 32 g
Cholesterol: 75 mg