Thai Peanut Chicken Wraps with Creamy Homemade Sauce (high‑protein lunch, family‑friendly wrap)

These Thai Peanut Chicken Wraps pack tender grilled chicken, crisp Napa cabbage, bright veggies, and creamy sauce for a protein‑rich, flavor‑packed bite. Ready in under 30 minutes, they’re easy for lunch, meal prep, or a weekend dinner the family will request again.

I tested and trusted this recipe with my kids cheering to “make it again!” , the peanut sauce is a creamy hug in every bite, and the cabbage‑veggie crunch keeps them coming back. This wrap is an everyday, family‑friendly staple when you need something satisfying yet light.

Prep Time: 10 minutes • Cook Time: 10 minutes • Total Time: 20 minutes

Fresh & Flavor‑Packed Ingredients

• 1 lb (450 g) chicken tenders
• 2 Tbsp toasted sesame oil, divided
• Kosher salt & freshly ground black pepper
• 4 leaves Napa cabbage, chopped (~2 cups / 100 g)
• 1 carrot, julienned
• ½ red bell pepper, thinly sliced
• 4 medium radishes, thinly sliced
• ½ cup (15 g) fresh cilantro, coarsely chopped
• 1 Tbsp tamari
• 1 Tbsp light olive oil
• 1 Tbsp rice vinegar
• Peanut sauce (homemade or store‑bought)
• 8 gluten‑free tortillas (spinach or regular)

Step‑by‑Step Assembly (Family‑Tested & Beginner‑Friendly)

1. Grill the chicken: Brush one side of the chicken tenders with sesame oil and season with salt and pepper. Place seasoned side down on a skillet over medium heat. Brush the top with sesame oil, season, and cook for about 3 minutes per side, until the internal temp is 165 °F (74 °C). If needed, cook in batches so nothing gets crowded.
2. Prep the veggies: In a large bowl, combine cabbage, carrot, bell pepper, and radishes. Drizzle with tamari, olive oil, and rice vinegar, then toss until every veggie is coated with tangy flavor.
3. Assemble the wraps: Spread 1–2 Tbsp of peanut sauce down the center of each tortilla. Divide the veggie mixture among the tortillas, top with chicken, then fold in edges, roll tightly, and serve with extra sauce for dipping.

Family‑Approved Pro Tips

• Meal‑prep friendly: Pack chicken, veggie mix, tortillas, and sauce separately. Assemble when ready , no soggy wrap regret, and full crunch every time.
• Warm tortillas to prevent cracking: Place under a damp paper towel in the microwave for ~10 seconds before filling.

Nutrition Snapshot (per wrap)

• Calories: 263 kcal
• Carbs: 30.9 g
• Protein: 14.1 g
• Fat: 10.3 g
• Fiber: 8.8 g
• Other vitamins & minerals like Vitamin C: 30.6 mg, Calcium: 145 mg

Flavor Twists & Serving Ideas

• Add crushed peanuts for extra crunch and even more protein.
• Swap cilantro for mint or basil to change the flavor profile.
• Turn it vegetarian: swap chicken for pan‑fried tofu strips marinated in sesame oil, tamari, and lime.

Storage & Freezer Hacks

• Fridge: Store components separately in airtight containers. Keeps up to 3 days.
• Freezer tip: Freeze only the chicken and veggie mix (no tortillas or sauce). Thaw overnight, warm the chicken, then assemble fresh for lunch on‑the‑go.

Oops Moments & What I Learned

Once I tried wrapping when the tortilla was cold , it cracked halfway through, and peanut sauce squirted everywhere (true story, messy counter and all!). Now I always warm tortillas briefly , it’s a small step that keeps everything neat and EXTRA satisfying.

Smart Q&A (from my recipe site links)

• Can I make the peanut sauce ahead? Absolutely! Store in fridge up to 5 days (stir before using).
• Are spinach tortillas better? They add extra color and nutrients , but any gluten‑free wrap works just fine.

Ready to wrap and dig in? You’ve got this , these Thai Peanut Chicken Wraps are must‑make, family‑approved, and meal‑prep magical. Let me know how your crew reacts!