How can I make Thai Peanut Chicken Wraps gluten free?

To make Thai Peanut Chicken Wraps gluten free, substitute tamari sauce for regular soy sauce, as tamari is naturally gluten free. Also, choose gluten free tortilla wraps instead of traditional flour tortillas. Check labels to avoid any hidden sources of gluten in store-bought peanut sauces or other ingredients.

What type of chicken works best for Thai Peanut Chicken Wraps?

You can use various types of chicken for this recipe. Boneless, skinless chicken breasts or thighs work well when cooked fresh. Alternatively, pre-cooked options like rotisserie chicken or pan-seared chicken can save time and still provide great flavor. Just be sure to shred or slice the chicken into bite-sized pieces for easy wrapping.

Can I replace cilantro in the Thai Peanut Chicken Wraps if I don’t like it?

Yes, if cilantro isn’t your preference, you can simply omit it or substitute with fresh herbs like chopped green onions or chives. These alternatives add a fresh, mild flavor that complements the peanut sauce without overpowering the wrap.

Is it okay to use store-bought peanut sauce instead of making my own?

Absolutely. While homemade peanut sauce offers a fresh flavor, store-bought peanut sauce is a convenient and tasty alternative. Look for natural or low-sugar versions to maintain balance in flavor. This choice can save preparation time without compromising on taste.

How can I prevent the wraps from getting soggy if I prepare them ahead of time?

To avoid soggy wraps, keep the tortilla and fillings separate until you’re ready to serve. Store the cooked chicken, peanut sauce, and vegetables individually in airtight containers. Assemble the wraps just before eating to maintain crispness and freshness. If needed, wrap assembled rolls tightly in parchment paper and refrigerate briefly before serving.

Thai Peanut Chicken Wraps Recipe For Quick Flavorful Meals

Ingredients

Scale

3 cups coleslaw mix

1 cup shredded carrots

1/3 cup roasted peanuts

1/4 cup chopped fresh cilantro

2 cooked chicken breasts, chopped or sliced

6 large tortillas

1/4 cup honey

1/4 cup olive oil or vegetable oil

1/4 cup peanut butter

3 tablespoons unseasoned rice vinegar

1 tablespoon soy sauce

1 teaspoon sesame oil

1/2 teaspoon pepper

1/4 teaspoon salt

1/4 to 1/2 teaspoon crushed red pepper flakes

1 tablespoon grated fresh ginger

1 large garlic clove, minced

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Instructions

1-In a medium bowl, whisk together all the peanut sauce ingredients until well combined.

2-In another bowl, combine the 3 cups coleslaw mix, 1 cup shredded carrots, 1/4 cup chopped fresh cilantro, and 1/3 cup roasted peanuts. Pour the prepared peanut sauce over the mixture and stir to coat; let it sit for a few minutes to meld flavors.

3-Warm the 6 large tortillas in the microwave for about 10 seconds each.

4-Divide the 2 cooked chicken breasts (chopped or sliced) and the coleslaw mixture evenly among the tortillas.

5-Roll the tortillas tightly and secure with toothpicks if necessary.

Last Step:

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Notes

🥜 For convenience, use store-bought peanut sauce as a quick alternative.
🌾 To make gluten-free, substitute soy sauce with tamari and use gluten-free tortillas.
🍗 Replace chicken breasts with rotisserie chicken or pre-cooked chicken for ease.
🌿 Swap cilantro with fresh chives or green onions if preferred, or omit completely.
🔥 Cook chicken by baking, sautéing, grilling, or frying after seasoning with salt, pepper, and granulated garlic.
⏳ Prepare ingredients in advance but assemble wraps just before serving to avoid soggy tortillas.

Author: Brandi Oshea
Prep Time: 10 minutes
Resting Time: 5 minutes
Cook Time: 5 minutes
Category: Lunch, Dinner, Wraps
Method: No-cook for assembly (cooked chicken), Mixing, Rolling
Cuisine: American, Asian Fusion
Diet: Contains peanuts and gluten (can be modified to gluten-free)

Nutrition

Serving Size: 1 wrap
Calories: 449
Sugar: 16 grams
Sodium: 633 milligrams
Fat: 24 grams
Saturated Fat: 4 grams
Unsaturated Fat: 18 grams
Trans Fat: 0 grams
Carbohydrates: 35 grams
Fiber: 4 grams
Protein: 26 grams
Cholesterol: 49 milligrams