Thai Chicken Wraps with Peanut Sauce

  • Yield: 1 wrap 1x


A chicken and veggie wrap drizzled with Thai peanut sauce!


peanut sauce:

  • 1/4 cup peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon melted coconut oil
  • 2 tablespoons honey
  • 12 tablespoons water (as needed to thin)

for the wraps:

  • 1/2 cup shredded cabbage or coleslaw mix
  • 1 teaspoon rice wine vinegar + pinch of sugar
  • 1 tortilla or your favorite wrap
  • 1/4 avocado
  • 1/4 cup cooked, sliced chicken
  • 1/4 cup shredded carrots
  • fresh cilantro
  • sesame seeds, optional


  1. To make the peanut sauce, put all the ingredients minus the water into a blender and pulse to combine. Add water as needed until you get a smooth, pourable consistency. Set peanut sauce aside.
  2. To make wrap, combine cabbage or coleslaw mix with pinch of sugar + rice wine vinegar in a small bowl.
  3. Lay one tortilla on the counter. Smear with avocado. Layer with chicken, cabbage, carrots and fresh cilantro. Drizzle with peanut sauce and sprinkle with sesame seeds if using.
  4. Wrap up and enjoy!!