Thai Peanut Wraps

These gluten free Thai Peanut Wraps are stuffed with crisp gingered veggies, tender garlic chicken, and dunked in an irresistible peanut sauce

Tender chicken, crisp veggies, ginger, garlic, and a sweet/tangy peanut sauce, all wrapped in a gluten free tortilla to make a quick and easy dinner that will leave everyone coming back for seconds!
Gluten Free, Dairy Free, Egg Free, Soy Free, + Low Carb Option

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There are some recipes that I get so excited to share with all of you. They usually involve chocolate (I’m sure you realized that already), but this time it’s a simple meal that has quickly become a favorite in our family: Thai Peanut Wraps.


Crisp veggies, tender chicken, and an out-of-this-world Thai Peanut Sauce


So many delicious flavors combine in such a perfect way. As a side note, it also happens to be one of the few ways we can convince our pickiest of eaters to consume veggies. Huge win there 😉

Sweet, Salty and Tangy come together to make an incredible sauce you could lick off your plate (we’ve all done it!) And did I mention how EASY these are to make? 

These gluten free Thai Peanut Wraps are stuffed with crisp gingered veggies, tender garlic chicken, and dunked in an irresistible peanut sauce


The #1 problem with gluten free wraps is finding a tortilla that is, well, wrap-able. Gluten free tortillas are prone to crumble and tear, but we have found a few that work well for this and other wraps, with a few simple tricks. One of our favorites is Udi’s. Heat a large skillet with a little oil over medium heat and fry the tortilla 20-30 seconds on each side. It will be perfectly bendable!

The second option is a Teff tortilla (we find them at our local health food store). These work best if you warm them in the microwave for 30 seconds on full power. Prepare your wrap quickly while it’s hot and it should stay in perfect shape for you.


The secret is in the sauce!


Beside the traditional wrap, here are a few other ways we enjoy this dish:

  1. Pile the chicken and veggies over a bed of coconut rice and drizzle with the Thai Peanut Sauce

  2. For a low carb option, place a scoop of veggies in individual leaves of butter lettuce, top with chicken, and drizzle with Thai Peanut Sauce

1 vote


Thai Peanut Wraps




Yield 4

Crisp veggies, tender garlic chicken, and a deliciously tangy-sweet peanut sauce make these Thai Peanut Wraps irresistible! They're also gluten free and dairy free, with a low-carb option.


  • 3 T creamy peanut butter (use a smooth kind, not the freshly ground)
  • 3 T gluten free soy sauce OR we make it soy free by using Lea & Perrins worcestershire sauce (gf in USA)
  • 1/4 c coconut sugar OR sugar
  • 1 T water
  • 3 T neutral tasting oil (avocado, canola, grapeseed, or peanut)
  • 1 clove garlic, minced OR 1/8 tsp garlic powder
  • 2 T cooking oil, divided
  • 3 boneless, skinless, chicken breasts or 6-7 tenderloins
  • garlic salt and pepper, to taste
  • 1 package broccoli slaw (about 4 cups) find next to bagged salads in produce section
  • 2/3 cup sliced red onion
  • 1/2-1 tsp ground ginger, to taste
  • additional garlic salt to taste
  • Tortillas (we use Udi’s and briefly pan fry over med-low heat in a lightly greased pan)


  2. Combine all ingredients in a small saucepan and whisk to combine.
  3. Heat (I turn mine just below medium), whisking frequently, until sauce comes to a simmer.
  4. Simmer a couple of minutes until the sugar is fully dissolved.
  5. Once it’s done, cover, turn heat down to the lowest setting to keep warm and stir occasionally.
  7. Heat 1 T of the oil in a large, deep, skillet. 
  8. Add chicken and season to taste with garlic salt and pepper.
  9. Cook until done,remove to a cutting board, and cover to keep warm.
  10. Heat the other 1 T oil in the same pan over medium heat.
  11. Add broccoli slaw, sliced onion, and sprinkle with ginger and garlic salt.
  12. Saute until crisp-tender, about 5 minutes.
  13. Lay your tortilla down on a plate and layer veggies, then chicken.
  14. Drizzle sauce over the top, roll it into a wrap, and serve with a side of sauce for dipping.


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  • Reply
    Coconut Rice | ThereIsLifeAfterWheat
    June 22, 2015 at 4:07 pm

    […] warm with a little brown sugar and milk, sprinkled on a taco salad or served alongside Tacos or Thai Peanut Wraps. There are so many ways to enjoy it, the possibilities are […]

  • Reply
    Strength and Sunshine
    June 22, 2015 at 4:28 pm

    I’m making a Thai curry tomorrow! Always love thai themed foods!

  • Reply
    Sharon @ What The Fork Food Blog
    June 22, 2015 at 8:08 pm

    Yum – I bet these taste amazing! I looove peanut sauce – definitely have to try these with your coconut rice!

  • Reply
    Laureen Fox
    June 23, 2015 at 9:12 pm

    Your Thai Peanut Wraps look fantastic. I often crave Asian style dishes. Maybe because it’s impossible to get gluten free take out up here in Vancouver. A special treat for sure.

    Just a word of caution to your Canadian readers … the Lea & Perrins Worcestershire Sauce sold up here does contain wheat gluten 🙁

  • Reply
    April 17, 2019 at 10:23 am

    Oh wow, this looks so good! We made spring rolls earlier this week and have leftover filling. This will be the perfect lunch for today 🙂

    • Reply
      April 17, 2019 at 10:27 am


  • Reply
    Mary Twohill
    September 27, 2021 at 6:18 pm

    Oh my gosh. The peanut sauce is to die for. I made mine with almond butter and it was amazing. I had some left over cooked chicken that I had shredded and just heated that up and added some of the sauce to it and added that to a GF tortilla along with the cooked veggies. It was so delicious. I can’t thank you enough for this recipe. I use Mission GF tortillas which is the softest tortilla I have found.

    • Reply
      September 30, 2021 at 5:39 pm

      Yay! So glad you liked it!

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