These chicken wraps with peanut sauce are such an easy and healthy lunch. Tortillas filled with chicken, crunch coleslaw and peanuts with a spicy, tangy peanut sauce. Feel free to swap store bought sauce to make them even easier. Makes 6 chicken wraps.
Why I love these Asian chicken wraps
A few years ago, I was working at this restaurant in Green Bay and they added these amazing Asian 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:
More dairy free lunch ideas: kale caesar salad / turkey club sandwich / sesame noodles / Niçoise tuna salad / bbq pork banh mi sandwich
How to make Asian 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 Asian-inspired takeout recipes: easy Thai basil chicken / pork wonton tacos / rotisserie 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:
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
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These Asian chicken wraps with peanut sauce are an easy and healthy lunch. Tortillas filled with chicken, crunch coleslaw and peanuts with a spicy, tangy peanut sauce. #chicken #lunch
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
Store bought peanut sauce may also be used.
Nutrition
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Keywords: dairy free, Thai, easy, lunch
Recipe inspired by Once Upon A Chef.
Last Updated on
So delicious, thank you!
Loved this recipe! Made the peanut sauce. Only change I did was to use a bag of broccoli slaw instead of cabbage and carrots. Tastes just like a restaurant wrap. Will make again!
★★★★★
How much of the store bought peanut sauce should you Use?
The recipe makes about 1 cup of sauce, so around that, but it’s really up to you and how much sauce you like!
Definitely planning to make this. I don’t see your recommendation for a store bought peanut sauce — can you please share that?
★★★★★
I don’t have a specific recommendation. I can’t remember what kind I bought last time. I’ll be sure to check and get back to you!
What store bought brand peanut sauce
do you use?
That’s a good question! I actually can’t remember. I’m sorry. Next time I buy some, I’ll be sure to make a note of it!
These were amazing! The first day I made a wrap and the second day I just ate it like a salad. Any chance you have the nutrition info on just the sauce? i’m doing weight watchers and I would love to know how many points this would be. The sauce was simply delish!
★★★★★
This recipe was delicious !
This was delicious and I made the sauce from scratch as you suggested. I also enjoyed eating it without the tortilla! Fantastic flavors!!Thank you! We will be making this one often.
★★★★★
How long will the mixture last in the refrigerator? I would like to use this for lunch so just curious how many lunches I could get in one week with one recipe. Thanks.
★★★★★
It should be ok for a day or two, but if you want it to last longer, add the peanut sauce to eat wrap before eating.
This recipe and the peanut sauce is to die for! Tastes exactly like what you would get at a restaurant. I highly recommend to anyone to put in the 5 minute effort to make the sauce in the recipe and don’t use store bought stuff.
I modified a couple things…
– I used crispy chicken strips instead because that’s all I had
– I added cucumber and avocado for extra veg (VERY TASTY)
– I didn’t have chili flakes, so I used cayenne pepper
I made extra sauce, so now I can have this for lunch for the next couple days! I can’t wait to share this recipe with friends and family!
★★★★★