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Creamy. Crunchy. Spicy. Healthy. These Asian Chicken Wraps, complete with a homemade Thai peanut sauce, are a burst of color, rich flavors, and texture that can be ready to devour in just 30 minutes.

An Asian Chicken Wraps with Thai Peanut Sauce cut in half on a plate with peanuts

These Asian-style chicken wraps are simultaneously a final salute to summer and an ideal recipe to transition us into the busy fall season ahead.

They are:

  • Chock-full of wholesome, filling ingredients (like this Healthy Chicken Stir Fry).
  • Lightly spicy, to warm your soul as you remember that cooler weather is just around the corner.
  • Made entirely on the stovetop, so you can keep your house cool as you cling to those last precious rays of summer sunshine.
  • Ready in 30 minutes so you can spend your final days of summer relaxing on your porch rather than hours cooking (psst: here are more 30-Minute Meals).
  • Easy to make ahead and tote with you back to school or the office (check out these Asian Lettuce Wraps for another Thai-inspired portable recipe).
a plate of asian chicken wraps with thai peanut sauce and crunchy peanuts

5 Star Review

“Just wanted to say I’ve made these so many times, they are amazing. The sauce recipe is a gem – I always double it!”

— Jeff —

How to Make Asian Chicken Wraps

Crunchy broccoli slaw and edamame are paired with tender chicken pieces tossed in a bright, zippy Thai peanut sauce, these wraps are healthy, come together quickly, and you’ll be licking the sauce from your fingers.

The Ingredients

  • Chicken. Succulent, plump pieces of sautéed chicken provide a healthy dose of lean protein. I usually go for boneless, skinless chicken breasts when I make these wraps, but you may use boneless, skinless chicken thighs if you prefer.


Cut this recipe time even further by swapping in precooked chicken or leftover chicken made with one of these easy methods (or use store-bought rotisserie chicken):

close up of healthy asian chicken wraps on a plate
  • Peanut Butter. The base of a rich, nutty, and creamy sauce that’s so yummy, you’ll want to eat it by the spoonful. (For fellow peanut sauce lovers, be sure to check out this Slow Cooker Thai Peanut Chicken, and especially my Thai-Peanut Chicken Stir Fry in my cookbook—it’s so tasty it convinced my husband to propose.)
  • Soy Sauce. Balances the sweetness of the peanut butter with salty umami flavor.
  • Sriracha + Honey. The sweet and spicy combo that adds a little kick to the sauce without overpowering it. Feel free to adjust to suit your taste preferences.
  • Ginger + Lime Juice. Adds some bite and zip.
Asian chicken wraps in a whole wheat tortilla
  • Broccoli Slaw. One of my FAVE store-bought shortcuts (I also love it in this Asian Noodle Salad and Ramen Salad). Made from thinly shredded stems of broccoli, this slaw blend provides a little extra bulk to the wraps compared to traditional cabbage-base coleslaws.
  • Edamame. These little gems add a healthy dose of fiber to the wraps as well as plant-based protein.
  • Carrots. Contribute crunch and color while upping the vitamin A factor.
  • Peanuts. Because crunchy Asian chicken wraps are the best Asian chicken wraps. Seriously, the more crunch, the better!
  • Green Onions + Cilantro. Provide a finishing touch of oniony, herby freshness to the wraps.
  • Whole Wheat Tortillas. Feel free to use traditional flour tortillas, but whole wheat are my go-to for rolling up these hearty wraps.

Substitution Tip

For a low-carb version of this recipe, swap the tortillas for lettuce cups or use your favorite low-carb wrap.

The Directions

Mixing Thai peanut sauce for chicken in a bowl
  1. Stir together the sauce ingredients.
Sautéing chicken pieces in a skillet
  1. Cook the chicken.
Tossing cooked chicken in a homemade thai peanut sauce for asian chicken wraps
  1. Toss the chicken in 1/4 cup of the peanut sauce, reserving the remaining sauce for serving.
Tossing together carrots, edamame and Asian veggies in a large bowl
  1. Saute veggies until crisp-tender—this will just take a minute or two.
a whole wheat tortilla spread with Thai peanut sauce
  1. To assemble wraps, spread a spoonful of the reserved Thai peanut sauce on each tortilla.
an Thai chicken wrap being assembled with crunchy vegetables and peanut sauce
  1. Top with the chicken, veggies, peanuts, and garnishes. Wrap tightly and ENJOY!


Don’t overfill your tortillas. It can be tempting to fill your wraps to the brim, but leaving enough room to roll everything properly will ensure your tortillas don’t tear and tragically leak out precious chicken, sauce, or veggies.

Storage Tips

  • To Store. Refrigerate the filling for up to 4 days. Assemble within a few hours of serving.
  • To Freeze. I do not recommend freezing as the vegetables will become soggy once thawed and lose their crunch.

Meal Prep Tip

These wraps are a stellar make-ahead lunch. Assembled wraps can be made up to 4 hours in advance and stored in the refrigerator (or your lunch box) until ready to serve.

Leftover Ideas

Serve leftover chicken tossed in peanut sauce over a bed of your favorite greens with Asian vegetables for a quick, easy salad.

What to Serve with Asian Chicken Wraps

Recommended Tools to Make this Recipe

  • Cast Iron Skillet. Easy to clean and versatile, a quality cast iron skillet is well worth the investment.
  • Mixing Bowls. This nested set of 10 mixing bowls is compact for easy storage and very durable.
  • Tongs. These silicone tongs won’t scratch or damage cookware.

Frequently Asked Questions

What Can I Use Leftover Peanut Sauce for?

Leftover peanut sauce can be kept in a covered container for up to 1 week. Toss leftovers with your favorite blend of Asian veggies, chicken, and tofu for an easy stir-fry or serve as a dipping sauce with strips of skewered chicken as a tasty Chicken Satay.

Is Thai Peanut Sauce Healthy?

Peanut sauces, like this one, are healthy in moderation. Peanut sauces are packed with vitamin E and niacin; peanut butter is high in fat, but it’s “good” fat. Enjoy in moderation.

Can Asian Chicken Wraps be Made Vegetarian?

Yes! If you’d like to make these wraps vegetarian, swap the chicken for extra-firm tofu or tempeh. You can also check out these Vegetarian Lettuce Wraps.

Asian Chicken Wraps

4.86 from 21 votes
Healthy Asian chicken wraps with Thai peanut sauce are an easy 30-minute meal loaded with tender chicken, crunchy broccoli slaw, and edamame.

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes

Servings: 4 wraps


For the Sauce:

  • 1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon Sriracha or similar spicy chili sauce
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon fresh lime juice

For the Chicken Wraps:

  • 1 pound boneless, skinless chicken breasts about 2 medium breasts
  • 1 tablespoon canola oil or grapeseed oil, divided
  • 2 cups broccoli slaw
  • 1 cup shelled edamame thawed if frozen
  • 1/2 cup shredded carrots
  • 1/2 cup finely chopped green onions
  • 1/4 cup dry roasted salted peanuts chopped
  • Chopped fresh cilantro to taste
  • 4 whole wheat tortillas


  • In a small bowl, stir together all of the sauce ingredients: peanut butter, soy sauce, honey, Sriracha, ginger, and lime. Set aside.
  • Cut the chicken into bite-sized pieces. Heat half of the oil in a large, non-stick skillet over medium-high. Once the oil is shimmering, add the chicken (be careful as the oil may splatter), and sauté the chicken until fully cooked, about 2-3 minutes per side.
  • Transfer to a bowl and blot away any excess oil. To the bowl, add 1/4 cup of the peanut sauce, then toss to coat the chicken. Reserve the rest of the sauce for serving.
  • To the same skillet in which you cooked the chicken, add the remaining oil and let warm for 30 seconds. Add the broccoli slaw, edamame, carrots, and half of the green onions and sauté until crisp-tender, about 2 minutes. Remove from heat.
  • To assemble wraps, spread a spoonful of the reserved sauce on each tortilla.
  • Top with the chicken, vegetables, chopped peanuts, remaining green onions, and fresh cilantro. Wrap and enjoy warm or at room temperature.


  • TO STORE: The prepared filling can be prepared up to 1 day in advance and stored in an airtight container in the refrigerator. Assembled wraps can be made up to 4 hours in advance and stored in the refrigerator (or your lunch box) until ready to serve.
  • TO FREEZE: I do not recommend freezing assembled Asian chicken wraps or prepared filling as the vegetables will become soggy once thawed and lose their crunch.


Serving: 1of 4Calories: 586kcalCarbohydrates: 47gProtein: 43gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 73mgPotassium: 1109mgFiber: 8gSugar: 15gVitamin A: 3065IUVitamin C: 63mgCalcium: 175mgIron: 4mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

4.86 from 21 votes (5 ratings without comment)

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    1. I’m so happy to hear that you guys enjoyed these wraps Kristen! Aren’t they great for lunch? Thanks so much for trying the recipe and letting me know how it turned out for you.

    1. Maria, I am so happy to hear this! Thanks for trying the recipe and taking time to let me know. I really appreciate it!

  1. My boyfriend and I had these for dinner tonight. While he’s usually pretty complimentary of the dishes I make, he all out raved about this one. (For the record, I loved them, too!) The sauce is AMAZING! As he was washing the dishes, he wistfully said, “That might be the best Thai peanut sauce I’ve ever had.” Thanks for a delicious and memorable dish! I’m sure it’ll become a regular in our rotation. 5 stars

  2. Excellent recipe. I will use a little less peanut butter next time, it was slightly overpowering for my taste, but this peanut sauce is so good. Use freshly ground or natural peanut butter.5 stars

    1. Thanks so much for taking the time to leave this great review, Jeff! I’m so glad to hear you enjoyed the recipe!

  3. Just made these wraps and they were sooo delicious! They were quick and simple and so filling. Thanks for an amazing recipe!!5 stars

    1. Lindsay, I’m so happy to hear you enjoyed the recipe! Thank you so much for taking the time to leave this review!

  4. Unfortunately I didn’t have edamame, but this recipe was amazing anyway. The peanut sauce was perfect. Thanks!5 stars

    1. Alexsandra, I’m so glad to hear you enjoyed the recipe! Thank you so much for taking the time to give it a try and report back!

    1. Hi Wanda, I wouldn’t recommend freezing this recipe, as the veggies will get watery and soggy when thawed. I hope you enjoy!

  5. Just wanted to say I’ve made these so many times, they are amazing. The sauce recipe is a gem – I always double it! Thanks so much for this recipe!5 stars

  6. I made this tonight for my kids and I! It was delicious!! As soon as I tasted the sauce I knew I’d be making it again sometime soon… definitely the leftovers for lunch tomorrow. This recipe is a keeper, thank you!5 stars

  7. I doubled this recipe and we ate it ALL! These are a new fav and will be on our plates regularly!5 stars

  8. I used the filling recipe and served with rice as an “asian bowl”! I also added some sesame oil to the veggies. Absolutely delicious! Really loved the peanut sauce and how quick this was.5 stars

  9. This recipe is so good! I’ve made it twice now and I plan to continue making it regularly. I make 8 wraps and use the smaller soft taco size tortillas. I like that there aren’t too many ingredients, but the wraps are still packed with protein and flavor. Thanks for a delicious, easy, and healthy recipe!5 stars

  10. Sorry, this was a miss foe everyone in the family. Looked so good, I had greater hopes for the flavour (lots of flavour that just wasn’t our favorite).2 stars

    1. I’m sorry this recipe didn’t turn out as you hoped, Linda. I (and many other readers) have really enjoyed it, so I wish it would’ve been a hit for you too!

  11. Question…can you make the peanut sauce with almond butter instead? I realize it will change the flavor some and not truly be Thai PEANUT sauce then, but we have peanut allergies in our home. Is this a substitution worth trying or would it just be horrible? Thanks in advance.

    1. Hi Karin! I haven’t tried it myself but it would likely work. If you decide to experiment, let me know how it goes!

  12. I’ve made this recipe multiple times, it’s the best ever! Full of deliciousness! Everyone needs to make these wraps!5 stars

  13. Absolutely delicious (I subbed garbanzo beans for chicken). The only problem is the instruction to “wrap,” like that is easy! Or maybe I was just too excited about the filing and overloaded?? I definitely had delicious sauce all over me and spillage everywhere by the end of eating this, but it was well worth it. This will be going into my regular rotation.5 stars

  14. Holy shit good just made this tonight. I thought it was a fake recipe but thank u so much for this recipe ty ty ty ty I will make this weekly. Siraracha shortage is in full swing so I used ht traders Sriracha sauce instead5 stars

  15. I’m always looking for fun ideas that we can pack for lunch that aren’t lunch meat sandwiches. I have wanted to make Asian wraps for a while but my kids are skeptical of cabbage slaw. So when I found yours with broccoli I had to try it. They were huge hit! Thanks for a great recipe.5 stars