asian chicken wraps with peanut sauce

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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.

ingredients for asian chicken wrap recipe in a large glass bowl: shredded coleslaw, carrots, cilantro and peanuts

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

coleslaw with peanut sauce for chicken wraps recipe

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.

asian chicken wraps before rolling

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

asian chicken wrap recipe with thai peanut sauce

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.

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    Peanut Chicken Wraps

    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.

    • Author: Melissa Belanger
    • Prep Time: 15 minutes
    • Total Time: 15 minutes
    • Yield: 6 wraps 1x
    • Category: Sandwiches
    • Method: Wrapping
    • Cuisine: Asian

    Ingredients

    Scale

    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
    • 1/41/2 teaspoon crushed red pepper flakes
    • 1 tablespoon grated fresh ginger
    • 1 large garlic clove, minced

    Instructions

    1. In a medium bowl, whisk together the peanut sauce ingredients.
    2. 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.
    3. Heat up the tortillas for about 10 seconds in the microwave to make them easier to work with.
    4. Divide the chicken and coleslaw between each tortilla
    5. Roll tightly, securing with toothpicks if necessary.

    Notes

    Store bought peanut sauce may also be used.

    Keywords: dairy free, Thai, easy, lunch

    Recipe inspired by Once Upon A Chef.

    Last Updated on November 5, 2021 by Melissa Belanger

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    Recipe rating

    108 Comments

      1. I am so making this for Súper bowl! Great options avocado, cucumber and or mandarin orange! Wow. I may have to make it sooner, I love the salad idea!

    1. 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!

      1. I made the peanut sauce and fell in love. I didn’t want to eat tortilla so I jus use grilled chicken with spinach, cabbage (coleslaw mix) and honey roasted peanuts with this dressing. I’m craving lunch everyday now. Thank you!

      1. The recipe makes about 1 cup of sauce, so around that, but it’s really up to you and how much sauce you like!

    2. Definitely planning to make this. I don’t see your recommendation for a store bought peanut sauce — can you please share that?

      1. 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!

        1. I used store bought peanut sauce. Recipe is easy and quick to put together. Definitely add the shredded carrots and peanuts. Delicious crunchy sandwiches

      1. 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!

    3. 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!

    4. 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.

    5. 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.

      1. 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.

    6. 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!

    7. This was absolutely delicious! My husband and I agreed this would be a great meal to prepare in advance and take as part of a picnic lunch. (We live in CA and often head up to wine country or up the coast and find great spots to enjoy.) Thank you for sharing. This one’s a keeper!

    8. Already made this recipe twice! It’s so easy and filling but healthy. I like to make up a big batch and have it for lunch throughout the week. I cut my own cabbage instead of pre-bagged and add mandarin oranges. The peanut sauce is delicious. When eating throughout the week I recommend not mixing in the dressing so it doesn’t get soggy. Instead I place the peanut sauce first then again once all the toppings are in before rolling. Thanks for the recipe!

    9. Easy recipe to follow and delicious results. The peanut sauce is so good however that I suggest doubling the recipe.

    10. This is my favorite “quarantine discovery” recipe. I used sriracha instead of red pepper flakes, and chilled shrimp instead of chicken. Homemade peanut sauce is tastier than store bought, and you can adjust the heat and sweetness to your own taste. Excellent recipe!

    11. My husband is pretty picky and he loved this recipe. I have always love Thai style peanut sauce but haven’t found one good enough until know. This could quickly become a weekly staple that I douse on everything. So good. Thanks!

    12. Whole family loved these!! Will make again. Easy and delicious. Make the sauce. Worth the time. Thanks for excellent recipe

    13. I made this recipe today but made lettuce wraps instead – so delicious! My only other change was to omit the olive/vegetable oil from the peanut sauce. I added an extra splash of soy sauce and sesame oil instead, and didn’t miss the oil at all. And added a little garlic powder for a little extra savory flavor!

    14. Made this for dinner. Absolutely delicious, and the peanut sauce was fabulous. Thank you.

    15. I am in such a rut when it comes to dinners….sadly my hubby just isn’t willing to try anything new if it doesn’t involve meat and potatos and frankly after 40 yrs I’m sick to death of meat and potatos! I came across this and decided he could have his usual but with my chicken I was going to give this a try. Since he wasn’t even willing to taste it – he actually screwed his nose up at the idea…I decided to only make a half batch of the sauce. I’m sooooo glad I broke the mold and tred this – its refreshing and healthy and different and it’s so freaking good! There is enough sauce leftover so I plan on using it as a bit of a sauce for a pasta veggie salad later in the week (another thing he refuses to eat lol). Thank you for such a good recipe – it was a treat for the tastebuds 🙂

      1. Jade, are you married to my husband, lol, after 37 years of marriage he also won’t eat anything but meat and potatoes. During the quarantine I have discovered so many new recipes that I am making just for me, too bad cause these guys are missing out on delicious food! This was delicious!!!

    16. Great summer menu/dinner you can make ahead of time. Full of flavor and easy. The peanut sauce is a 10+. It’s definitely a keeper, the only change I would make is thigh meat instead of breast not fond of breast meat, thighs capture all the flavor you got going on with recipe.

    17. Do you think these wraps could be frozen? I’ve had success in freezing wraps before, just wondering how to go about thawing so they don’t get soggy.

    18. Do you think these wraps could be frozen? I’ve had success in freezing wraps before, but not sure the best way to go about thawing these so they don’t get soggy.

    19. As someone who will slop peanut sauce on almost anything, this is the best from scratch one I’ve tried! Delicious!! And thank gawd, because I doubled the recipe, and added more peanut butter. 😬 I used the broccoli slaw mix, and they are to die for. Will be making often. Thank you!!

    20. Absolutely delicious! I don’t often comment on recipes, but this was a hit with everyone! I used a vegetarian “chick’n” as a substitute, and loved it.

    21. I can’t begin to tell you how much I love this recipe. It is delicious, light, refreshing, so quick to whip up. The only downside is that it only makes one serving. 😉 (I notice you strategically listed the number of wraps, not the number of servings. 🤣)

    22. These Asian Chicken Wraps were amazing! So yummy and also very easy to make. Added it to our recipe book to make again!!

    23. My daughter is fructose intolerant and cannot have honey, but we usually substitute real maple syrup for honey. do you think this would work?

    24. Love the peanut sauce! The only thing I’m going to change next time is leave the raw garlic out the peanut sauce.

    25. Delicious and so easy! We made the sauce from scratch and sautéed some fresh chicken. Wrapped them up in small flour tortillas. So so good! I could eat these every day. Thank you!!!

    26. This was so easy and so good! To make it healthier, I used a lettuce wrap. I also used homemade almond butter, which is literally putting toasted almonds while a bit warm in a food processor. I used a cabbage/kale type mix for the filling and added carrots. And I skipped the peanuts. I would look forward to lunch all morning, because I couldn’t wait to eat it! Yum!! I am not talented in the kitchen, and it tastes like something u’d get in a restaurant!

    27. Made this tonight for the first time. It was good but I thought it was a little bland, needed a little spice. I didn’t use the black pepper though. Maybe I’ll up the red pepper flakes or use a little chili garlic paste. I did make a few adjustments. I marinaded the chicken in teriyaki sauce overnight the night before. I used two pounds of chicken breast tenders that I cut up into bite size pieces and doubled everything else in the recipe. I also added some fresh mushrooms that I sautéed with the chicken. Before filling each wrap I put a little romaine lettuce down first. I noticed the cole slaw gets soggy so mix it into the sauce right before you are about to eat.

      1. I don’t think it’s fair for you to say that you thought it was bland when you didn’t even really make this recipe.

    28. This was SO GOOD! Everyone in the house loved it. My only wish was that it were lower in calorie. 648 cals per wrap is high. That’s nearly half my daily allowance! That being said I can’t wait to make it again.😝

    29. This is a great recipe. I us d to much peanut butter so my sauce was pretty thick but it still taste great. I’ll try it again for sure..I’ll just be sure to stick to the recipe next time.

    30. WOW! This wrap has me excited for a leftover lunch wrap tomorrow! So easy and so so flavorful. LOVED IT

    31. Oh my word! This recipe is absolutely deeelicious! I followed the recipe exactly as written except that I added in some diced red pepper. The leftovers on the second day we’re just as tasty as the first day. Wonderful, wonderful recipe!

    32. I made this last night and my family, included my kids, loved it! I doubled the recipe so we’d have plenty for leftovers. I added some chopped kale into the coleslaw mix. Tonight I added chopped mango to mine and ate it like a salad – heavenly!

    33. Family favorite. I add avocado to the finished product. Also I cook the chicken in the pressure cooker with broth, thyme, apple cider vinegar, and gochujang sauce.

    34. This is amazing! Only thing I changed was the omission of red pepper flakes… because kids! My husband definitely threw them in his wrap though!

      Everybody agreed this needed to be on a regular rotation… that is UNHEARD OF… with the exception of pizza and hotdogs!

      Thank you so much!!!

    35. These wraps were really delicious! My family, including my somewhat picky 14 year-old son, loved them! They were quick and easy to make, and I will definitely make them again.

    36. Super duper yummy! I served it as we had friends over for lunch and everyone complimented the recipe. I followed the recipe exactly. The only change I made was to only add half of the peanut sauce to the slaw mix and then to serve the rest on the side so that people could choose their own level of sauciness. Of course everyone added extra as they ate. Will definitely make again!

    37. Thai peanut sauce is one of my favorites. I’m so glad now I have the perfect recipe to make myself. It’s delicious!