Low-Carb Thai Peanut Chicken Wrap

30 min | easy | high-protein, lactose-free

Two halves of a low-carb Thai peanut chicken wrap on a white plate, showing sliced chicken and colorful slaw (cabbage, carrots, red pepper, cilantro) with creamy peanut sauce; a small bowl of peanut sauce and a side of sliced cucumbers are blurred in the background.

Published Nov 25, 2025

Prep Time	Cook Time	Total Time
20 min	10 min	30 min

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Introduction

These Low-Carb Thai Peanut Chicken Wraps pack all the flavor of your favorite takeout, without the heavy carbs.

Tender seasoned chicken, crunchy coleslaw, and a creamy peanut sauce come together for a fresh, colorful handheld meal.

They are perfect for quick weeknight dinners, meal prep lunches, or a fun build-your-own wrap night with friends.

Two halves of a Thai peanut chicken wrap on a white plate, showing sliced chicken with shredded cabbage, carrots, red bell pepper, and herbs inside a lightly toasted tortilla; cilantro garnish and a small bowl of peanut sauce sit in the background.

How to Make Low-Carb Thai Peanut Chicken Wrap

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Season the chicken

Pat the sliced chicken dry with paper towels so the seasoning sticks and the chicken browns instead of steams.
Toss the chicken with olive oil, salt, pepper, garlic powder, onion powder, and Tajin until evenly coated.
Cook the chicken

Heat a large skillet over medium high heat until hot, then add the seasoned chicken in a single layer.
Cook, stirring occasionally, until the chicken is browned and cooked through, about 6 to 8 minutes.
Check that the thickest pieces reach 165 F, then transfer the chicken to a plate to cool slightly.

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Stir together the peanut sauce

In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, garlic, and ginger.
Add warm water a little at a time, whisking, until the sauce is smooth and pourable but still creamy.
Prepare the veggie filling

In a large mixing bowl, combine the coleslaw mix, shredded carrots, red bell pepper, scallions, and cilantro.
Drizzle a few spoonfuls of the peanut sauce over the veggies and toss until everything is lightly coated and glossy.
Warm the low-carb tortillas

Warm the low-carb tortillas in a dry skillet over medium heat for 20 to 30 seconds per side.
You can also wrap them in a damp paper towel and microwave until warm and pliable, about 20 seconds.

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Assemble the wraps

Lay a warm tortilla on a plate and add a line of the veggie filling down the center.
Top with a portion of sliced chicken and an extra drizzle of peanut sauce for more flavor and moisture.
Fold the sides in toward the center, then roll tightly from the bottom to form a snug wrap.
Serve or store

Slice the wrap in half if desired and serve right away while the tortillas are warm and the veggies crisp.
Store any extra components separately in the fridge and assemble wraps just before eating for the best texture.

Substitutions

Use almond butter instead of peanut butter: Almond butter keeps the recipe low carb and gives the sauce a slightly toasty, more delicate nut flavor. The texture stays creamy and thick, so the wraps still feel rich and satisfying.
Swap honey with granulated monk fruit or another low-carb sweetener: A low-carb sweetener trims the sugars while still balancing the salty, tangy notes in the peanut sauce. Start with less than called for, then taste and adjust so the sweetness does not overwhelm the other flavors.
Use crunchy lettuce leaves instead of low-carb tortillas: Large romaine or butter lettuce leaves turn this into a completely grain-free option with an extra fresh crunch. The wraps feel lighter, but the peanut chicken filling still makes the meal very satisfying.

Tips

Slice the chicken evenly: Aim for thin, uniform strips so the chicken cooks quickly and stays juicy instead of drying out in spots.
Do not crowd the skillet: Cook the chicken in batches if needed, since crowding traps steam and keeps the pieces from browning nicely.
Adjust sauce thickness to taste: If the sauce seems thick, add warm water a teaspoon at a time until it coats a spoon easily.
Keep veggies crisp: Toss the veggies with sauce shortly before serving so the coleslaw stays crunchy and does not release too much liquid.
Pack for meal prep smartly: For lunches, pack chicken, veggies, sauce, and tortillas separately, then assemble just before eating for the best texture.

Nutrition Facts ^*

Energy	363	kcal
Protein	37	g
Total Fat	16	g
Carbohydrates	31	g
Dietary Fiber	12	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How can I make these wraps spicier?: Stir sriracha, chili garlic sauce, or crushed red pepper into the peanut sauce until it reaches your preferred heat level. You can also sprinkle Tajin or sliced fresh jalapeno over the filling before rolling the wraps.
Can I use chicken thighs instead of breasts?: Yes, boneless skinless thighs work beautifully and stay very juicy, even if you reheat the chicken later. Just trim excess fat and cook a minute or two longer, checking for doneness at 165 F.
What if my peanut sauce turns out too thin?: Whisk in a little more nut butter until the texture thickens and clings to a spoon again. Chilling the sauce in the fridge for a few minutes can also help it firm up slightly.
How can I make this recipe completely nut free?: Swap the peanut butter for sunflower seed butter or tahini to keep things low carb and allergy friendly. Taste and adjust salt and sweetness, since these alternatives can be slightly more bitter than peanuts.
Can I grill the chicken instead of cooking it in a skillet?: Absolutely, just oil the grates well and grill the seasoned strips over medium heat until cooked through and lightly charred. Grilling adds a smoky note that pairs nicely with the sweet, savory peanut sauce.

Serving Suggestions

These low-carb Thai peanut chicken wraps shine with a side of crisp cucumber salad or simple steamed edamame.

For extra richness, garnish with chopped peanuts, lime wedges, and a few cilantro leaves right before serving.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Mary: I tryed this and it was very good 😋 added a little extra peanut sauce and some red peppers bigger strips — 5 ★

Eunice: Glad you enjoyed it, Mary! Extra peanut sauce and bigger pepper strips are a great tweak.
Marny, Winnipeg: I made these Thai peanut chicken wraps for a quick weeknight dinner. They are truly one of the tastiest low-carb meals we have had, all while being easy to throw together, and that peanut sauce is so good 😋. Thank you for this recipe! — 5 ★

Eunice: So happy these were a hit, Margaret! That peanut sauce is one of my favorites too.