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2.47 from 13 votes

Crispy Thai Chicken Wraps

These beautiful mouth-watering wraps are delicious, crispy, peanuty and slightly spicy. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken, wraps
Servings: 10 Servings
Calories: 445kcal
Author: halfbakedharvest



  • Heat your grill, pan or skillet to medium-high heat.
  • Combine the chicken with 1 tablespoon sesame oil and 1 tablespoon soy sauce. Grill for 5-7 minutes on each side. Allow to cool and then cut into thin strips.
  • Heat 1 tablespoon of sesame oil in a medium skillet add the carrots, red peppers and 1 tablespoon soy sauce. Stir fry for 5-10 minutes or until just slightly soft. Just to cook the veggies a little.
  • In a medium mixing bowl combine the chunky peanut butter, coconut milk, 4 tablespoons soy sauce, brown sugar, hot chili sesame oil, rice wine vinegar, cayenne pepper, 1 tablespoon sesame oil, sesame seeds and garlic. Mix until combined thoroughly and then remove about 1/4 of the sauce to a small bowl for serving. Add the chicken to the remaining sauce and toss to combine.
  • Working with two tortillas at a time heat them in the microwave for 30 seconds. Add a good amount of the chicken and sauce to the top of one tortilla. Top with some veggies and then tuck in the sides and roll tightly. Repeat with remaining ingredients.
  • Heat a skillet with a little oil. Lightly crisp each wrap, turning to get all sides.
  • Serve warm with extra sauce.


Serving: 6g | Calories: 445kcal | Carbohydrates: 44g | Protein: 20g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 1216mg | Potassium: 542mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5075IU | Vitamin C: 32.8mg | Calcium: 104mg | Iron: 3.7mg