Can I use chicken breast instead of chicken thighs?

Yes, you can use boneless skinless chicken breast. However, thighs stay juicier and are more flavorful in this Thai Peanut Chicken Wrap.

Is this Thai Peanut Chicken Wrap spicy?

It can be! The chili flakes and sriracha in the sauce add heat, but you can reduce or omit them to make it milder.

Yes, you can prep the components ahead and assemble the wraps just before eating to keep them fresh and crunchy.

Look for certified gluten-free tortillas made from corn, almond flour, or cassava to enjoy this Thai Peanut Chicken Wrap gluten-free.

Yes, but homemade peanut sauce has fresher flavors. If using store-bought, choose one with minimal additives and no added sugar.

This Thai Peanut Chicken Wrap combines juicy marinated chicken, crunchy Asian slaw, and a creamy peanut sauce for a bold, satisfying meal.

Scale

Whisk together soy sauce, sesame oil, lime juice, garlic powder, ginger, and chili flakes. Add chicken and marinate 20 minutes to 4 hours.
In a small bowl, combine peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Add warm water until pourable.
Mix green and red cabbage, carrots, bell pepper, scallions, and cilantro in a bowl. Toss with lime juice, rice vinegar, sugar, and salt. Let sit 10 minutes.
Heat a grill pan or skillet. Cook chicken for 5–7 minutes per side until browned and cooked through. Let rest 5 minutes and slice thinly.
Warm tortillas. Spread peanut sauce, layer slaw and sliced chicken, drizzle more sauce, and garnish. Roll or fold and slice to serve.