This recipe is: dairy freeegg free
These easy, chicken wraps with peanut sauce are such an simple and healthy lunch recipe, but they’re delicious any time of day. Soft flour tortillas are filled with seasoned chicken, crunchy coleslaw and peanuts with a slightly spicy, homemade sauce. Feel free to swap store bought sauce to make them even easier.Makes 6 chicken wraps.
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Why I love these peanut chicken wraps
A few years ago, I was working at this restaurant in Green Bay and they added these amazing peanut chicken wraps to their menu. They had a delicious peanut-y sauce that was just spicy enough to burn a little. And they’re loaded with cilantro, which means I automatically love them.
I ate them everyday for lunch when I worked and I would sometimes get one to go before I left at night. It turns out that they don’t even have it on their menu anymore anyway, but, thankfully,they’re super easy to make at home so I can have them whenever I want now.
Here’s what you’ll need to make this chicken wrap recipe:
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More dairy free lunch ideas: kale caesar salad/ turkey club sandwich/ sesame noodles / bbq pork banh mi sandwich
How to make chicken wraps with peanut sauce
Make the peanut sauce. This step is optional. I’ve had fantastic results with store bought peanut sauce, so I would recommend this just as much as I would a homemade sauce. If you want it, my go-to peanut sauce is listed in the recipe card below.
Cook the chicken breast. Cook the chicken however you want. You can bake it, sauté it, grill it, or ever buy cooked chicken from the store. Do whatever makes you happy.
I like to pound my chicken breast to about 1″ inch thickness and season them with salt, pepper and granulated garlic. Then I cook them in a frying pan with a tiny bit of oil.
Mix the coleslaw. Mix the shredded cabbage, carrots, cilantro and peanut in a large bowl. Mix it with the peanut sauce (add 2 – 3 tablespoons of water if you’re using store bought sauce, just to thin in a bit).
Assemble your wraps. Fill each tortilla with equal amounts of chicken and coleslaw mixture. Fold in sides and roll to create a wrap, and cut in half before serving. If you need to, secure the wraps with toothpicks to keep them together.
More takeout inspired recipes: Thai basil chicken/ wonton tacos / chicken pho/ Chinese chicken and broccoli
Tips for making chicken wraps with peanut sauce:
- If you want to prepare this chicken wrap recipe ahead of time, hold of on assembling until ready to serve to keep the tortillas from getting soggy.
- To make this recipe gluten free, swap tamari sauce for the soy sauce and use gluten free tortilla warps.
- If you don’t like cilantro, you can easily leave it out or replace with fresh chives or green onion.
Complete the meal:
- Ginger salad dressing
- Strawberry sangria
- Miso brussels sprouts
- Spicy cucumber salad
More chicken recipes you’ll love:
- Kung pao chicken
- Chicken tortilla soup
- Chicken and broccoli
- Spicy chicken sliders
- Coconut chicken
- Pecan crusted chicken
- Ground chicken tacos
- Baked chicken kabobs
Peanut Chicken Wraps
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 59 reviews
- Author: Melissa Belanger
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 wraps 1x
Description
These easy, peanut chicken wraps are a simple and healthy lunch recipe, but they’re delicious any time of day. Soft flour tortillas are filled with seasoned chicken, crunchy coleslaw and peanuts with a slightly spicy, homemade sauce.
For the chicken wraps:
- 3 cups coleslaw mix
- 1 cup shredded carrots
- 1/3 cup roasted peanuts
- 1/4 cup chopped fresh cilantro
- 2 cooked chicken breasts, chopped or sliced
- 6 large tortillas
For the peanut sauce:*
- 1/4 cup honey
- 1/4 cup olive oil (or vegetable oil)
- 1/4 cup peanut butter
- 3 tablespoons unseasoned rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/4–1/2 teaspoon crushed red pepper flakes
- 1 tablespoon grated fresh ginger
- 1 large garlic clove, minced
Instructions
- In a medium bowl, whisk together the peanut sauce ingredients.
- In another bowl, add the cabbage, carrots, cilantro, and peanuts. Pour the sauce over the mixture and stir. Let this sit while you prepare the tortillas and chicken.
- Heat up the tortillas for about 10 seconds in the microwave to make them easier to work with.
- Divide the chicken and coleslaw between each tortilla
- Roll tightly, securing with toothpicks if necessary.
Notes
Store bought peanut sauce may also be used.
- Category: Sandwiches
- Method: Wrapping
- Cuisine: Asian
Nutrition
- Serving Size: 1 wrap
- Calories: 540
- Sugar: 20.9 g
- Sodium: 1314.9 mg
- Fat: 26.9 g
- Saturated Fat: 4.9 g
- Carbohydrates: 45.1 g
- Fiber: 7.5 g
- Protein: 32.2 g
- Cholesterol: 62.1 mg
Recipe inspired by Once Upon A Chef.
Melissa Belanger
Melissa Belanger is the founder and food-obsessed visionary behind Simply Whisked, where she creates dairy free recipes with simple ingredients. She lives in Wisconsin with her milk-allergic husband and two kids. Melissa's experience in developing dairy free recipes is unparalleled and she strives to make dairy-free living accessible and enjoyable. In addition to running Simply Whisked, Melissa also manages two other publications: Another co*cktail Blog, a co*cktail recipe website, and The Pasta Twins, a joint venture with her twin sister.
