Thai Peanut Chicken Wraps

Soy marinated juicy chicken, spicy chili-lime peanut sauce coated crunchy vegetables wrapped in spinach tortillas and sliced in party-style pinwheel bites.

Thai Peanut Chicken Wraps
Diet Info: DF GF F LF Na LS VG V Fa

Asian Thai Peanut Chicken wraps with spicy chili-lime peanut sauce.. Friends, even saying this make me drool! I love adding peanuts in lot of savory preparations. The sweetness of peanut goes very well with heat of chili and tang of lime.. and I'm kinda addicted to it. 

So, today I decided to share with you one of my favorite Asian chicken entrée - Thai Peanut Chicken Wraps, served as appetizer!

A platter of Peanut-y Chicken wraps not just looks delicious, but it disappears super fast from party buffet table! Good things is - these wraps are supper easy to assemble.

Will you believe? Just 20 minutes for this big platter!! Plus 5 minutes of slicing and arranging on platter before party. How cool is that?!

Party style Thai Peanut Chicken Wraps with spicy peanut sauce and crunchy veggies |

Whenever I'm hosting a party, previous night, I make a big batch of Peanut chicken wraps (not sliced, just wraps). Just before guest start arriving, I cut half of wraps to bite size pinwheels and leave rest half in refrigerator. Once, first half starts circulating... I slice the remaining for re-fill. Often, my friends will happily cut pinwheels while chit-chatting! Now, what else do I need!?! In my books, cooking or eating, food is the best way of entertaining! Isn't it?!

Oh, and if I get lucky, I save (actually hide) 1-2 wraps in fridge, those make excellent Monday lunch for tired couple. :)

I'm sure you thinking, 25 minutes, that's not possible! What if I tell you, I even cook chicken in this time. So, if you use pre-cooked chicken, these wraps even faster to get ready. How do I do it?

Well, I make stove work parallel to my work. While chicken cooks in the pan, I don't stand next to it. Rather, assemble the peanut sauce ingredients.

One more smart way to work less for party is: buy pre-cut veggies. A batch of sliced crunchy veggies such as carrots, red cabbage, celery, broccolini, and handful of sprouts make assembling wrap super quick. Bonus? Veggies keep wraps healthy and crunchy!

Party style Thai Peanut Chicken Wraps with spicy peanut sauce and crunchy veggies |

Veggie Wraps for Vegetarian Guests: To take care of my health-conscious vegetarian guests... I make a few wraps vegetarian. I take out 1/2 cup of veggie mixture before adding chicken. Later I mix fried tofu in veggies, or just use veggie filling and a different color tortillas. By color coding wraps, it is easier to serve wraps in two platters and tell guests which ones are vegetarian. sounds good! Isn't it?

Thai Peanut Chicken Wraps with spicy peanut sauce and crunchy veggies |

Now, I'm hungry looking at these pictures and really want to grab  snack! You guys enjoy and make some peanut chicken wraps this weekend and wow your friends!

Cheers! -Savita

Peanuts make delicious dessert or savoury salads! Try these recipes for a change:

Kale and Carrots Salad with Chili Lime Peanut Dressing Noodles with Chili-Lime Peanut Sauce Peanut Butter and Jelly Thumbprint Cookies

Thai Peanut Chicken Wraps

5 (3 reviews)
Thai Peanut Chicken Wraps
Total Time: Prep Time: Cook Time: Cuisine: Asian () Difficulty: Easy
Yields: serve a crowd - Serves: 8
(No. of servings depends on serving size.)


Spicy Peanut Dressing
Veggie Filling for Wraps
Smart Swap: Skip chicken, add some fried tofu to make veggie wraps!


  • Step for Recipe - Thai Peanut Chicken Wraps 1. (skip this step if using pre-cooked chicken) In a bowl, add 1 tbsp soy sauce, 1 tbsp lime juice and generous pinch of salt. Add in chicken breast , coat well and set aside for 15-20 minutes. Heat 1 tbsp oil in non-stick or cast iron pan, season chicken with black pepper, add chicken to pan and cook for 2-3 minutes each side or until chicken is fully cooked. Once cooked transfer chicken to cutting board. Let is rest while you prep rest of ingredients, then slice into small bite-size pieces. Additional Notes: Cooking time varies based on thickness of chicken breast.
  • Step for Recipe - Thai Peanut Chicken Wraps 2. In meantime, in a wide bowl add Peanut Sauce ingredients. Taste sauce and adjust lime juice if like. Set aside. Additional Notes: Add a tbsp of warm water (not more) Or Make sure peanut butter is at room temperature before adding otherwise it may not whisk well into the rest of ingredients.
  • Step for Recipe - Thai Peanut Chicken Wraps 3. Add in chopped carrots, bell pepper, brocollini, basil, mint, scallions, and crushed peanuts (if using).
    Step for Recipe - Thai Peanut Chicken Wraps 4. Add chopped chicken to bowl with veggies and sauce. Combine with spatula to coat everything in peanut sauce.
  • Step for Recipe - Thai Peanut Chicken Wraps 5. Warm tortilla wraps in microwave or in skillet until pliable and easy to handle. (20-30 secs). Working one wrap at a time, evenly spread a 1/2 cup of thai peanut chicken filling on 1/3 half of tortilla as shown in picture.
    Step for Recipe - Thai Peanut Chicken Wraps 6. Folding tightly inward from shorter side, roll the wrap all the way to other end, secure the end with a tooth pick. Set aside. Repeat with remaining 4 wraps. (you might need one wrap more or less depending upon quantity of filling)
  • Step for Recipe - Thai Peanut Chicken Wraps 7. Refrigerate wraps for 30 minutes to overnight so that peanut sauce set the layers. Just before serving, slice the wraps to 1 inch pin wheels. Serve chilled or at room temperature. Enjoy!

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12 Responses

  1. This is great. Couldnt find Sambal so used Gochujang. Seems to be about the same. Why not cube the chicken before marinating and cooking? Will it dry the chicken too much?
  2. I am making these right now and I see you have a dipping sauce to serve them with. Can you please link the recipe for the dipping sauce. I am serving these to guests they look perfect!
  3. These are wonderful at a party. I have made them a number of times. I serve them with a spicy peanut dip.
    Hi Adrienne, thanks for letting me know.
  4. Can you make wraps two nights in advance or will they get soggy? Or would it be better to make mixture 2 nights ahead and store in container, spread on wraps night before and slice before serving? I’m just limited on time day before. Thanks!
    I would do the 2nd option. Make mixture ahead, wrap night before, refrigerate wrapped in tight food plastic wrap. Slice before serving. I hope it helps.
  5. These are amazing! Making again for mother’s day appetizer.
  6. Thanks for the quck replies! I am so looking forward to this!
  7. And if using precooked chicken, how to season?
    If cooked chicken already has salt, a dash of black pepper should be sufficient. If you like some heat, coat cooked, diced chicken in some sambal chili paste/ hot sauce. I hope it helps.
  8. Veggie amounts for the specified veg WAY more than 3 cups. Which measure should I use, the 3 cups or the cucumber,green onion, carrot, pepper, broccolini total specified?
    3 cups should be sufficient. Please dice veggies small for even filling.