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.
If you like this recipe, you have to try these spicy chicken sliders, and this Kung pao chicken and this coconut chicken.
more dairy free lunch recipes: kale caesar salad / turkey club sandwich / sesame noodles / bbq pork banh mi sandwich
Ingredient notes:
- Soy sauce – We normally use reduced-sodium soy sauce. To make this recipe gluten free, swap tamari sauce for the soy sauce.
- Chicken breast – You can use any type of pre-cooked chicken, for this recipe I pan seared a couple breasts but you could use a rotisserie if you prefer.
- Wraps – Again for gluten free, swap the traditional wraps and use gluten free tortilla wraps.
- Cilantro – If you don’t like cilantro, you can easily leave it out or replace with fresh chives or green onion.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
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.
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.
More takeout inspired recipes: Thai basil chicken / chicken pho / Chinese chicken and broccoli / beef and broccoli noodles
Peanut Chicken Wraps
Ingredients
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Recipe inspired by Once Upon A Chef.
Honestly, based on the reviews, I am super disappointed. I followed the recipe exactly and the sauce is far too runny and the rice vinegar just takes over. I am really surprised based on what others have said, but I won’t be making again. Had to throw it out.
I’m really sorry that the peanut sauce didn’t turn out for you. I’m not sure what went wrong, but something must have it shouldn’t be too runny or that acidic.
I’ve been looking for meal prep wrap ideas and this is amazing. I cooked 4 LBS of chicken to increase the protein and all the flavors blend so well together to make meal prep actually enjoyable. Thank you for the recipe!
I love this easy and delicious recipe! I did not add red pepper flakes and I substituted sunflower seeds for the peanuts because that’s what I had on hand. I used green onions and I also added a bit of chow mein noodles for crunch. My husband loved it also!
This was delicious! The peanut sauce was 🔥! I used chicken tenders and added mandarin oranges, scallions, and wonton strips.
Good recipe, very easy. I made the dressing as the recipe suggests but it was too sweet for me — you may want to use peanut butter without added sugar. I ended up adding more soy sauce, vinegar, salt, garlic, and ginger for my tastes. I also used a rotisserie chicken to save on time!
Tried it tonight – just doubled the recipe and it was easy and perfect – thank-you!!
Found this recipe today. Made it tonight. I halved the recipe but should have gone full bore on the peanut sauce with the coleslaw. What a wonderful flavor! Thank you.
Saved this snd will be making weekly. Can these be frozen?
The peanut sauce is super quick and very flavorsome. We use the sauce for this recipe and chicken satay skewers
Just made this today and loved it