Chicken Thai Wraps

from Suzie B.

I got this recipe from my friend Catherine years ago, and have been making it ever since. My family loves it.

Don’t allow the peanut sauce to boil, and if it seems too thin, just add more peanut butter. 🙂

Chicken Thai Wraps


  • 1 whole rotisserie chicken, shredded
    (or 4 chicken breasts diced and sautéed in olive oil with garlic, salt, and pepper)
  • 1 bag of broccoli slaw
  • 1 red onion
  • 1 tsp. fresh ginger
  • package of flour tortillas

for the peanut sauce:

  • 1/4 cup smooth peanut butter
  • 1/4 cup sugar
  • 3T soy sauce
  • 3T water
  • 2T vegetable oil
  • 1 tsp. minced garlic


Dice red onion and sauté over medium heat in olive oil. Add ginger and broccoli slaw, and cook until crisp-tender. Set aside.

Warm tortillas.

In a small pan, prepare peanut sauce. Add peanut butter, sugar, soy sauce, water, oil, and garlic, and cook over medium heat about 4 to 5 minutes, until melted and slightly thickened.

Top a tortilla with some chicken, some broccolli slaw, and some peanut sauce, then roll it up and enjoy.

2 thoughts on “Chicken Thai Wraps

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