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.
Love this recipe! Tried it for lunch today and it was just perfect! Thank you for the yummy sauce.
Just made this for dinner. The peanut sauce is good, and makes more than you need for this recipe. I added more slaw mix to help balance it out. I used a Salad Kit, as it had most of the items needed, added the shredded carrots, onion too.
This was amazing!! I made the dressing from scratch. I put extra red pepper flakes so it would be extra spicy! Also I didn’t have peanuts so I used pistachios! Turned out delicious!!
Would this work with the organic peanut butter that is more runny? The other kind makes my stomach angry. Ty!
Yes. We use that kind of peanut butter all the time!
If you’re looking for an easy and delicious meal, this is it!! It was even a hit for the picky eaters!
Great flavor! My family loves it.
I do not usually comment on recipes I try, but had to make an exception for this. The peanut sauce is the absolute best I’ve ever tried. And I’ve made a number of homemade sauces. Nothing matches this one. The many ingredients create a complex, tasty sauce/dip that could be used in so many ways. Thanks for a real keeper!
Thank you so much for your kind words! I’m so glad you enjoyed the recipe!
This is only half of a recipe. Chicken marinating/seasoning/cooking directions are not included in the step by step recipe. You say it is included in the intro but I have no interest in reading 8 paragraphs of ad-riddled fluff to find out what you do with your chicken.
Listing cooked chicken as an ingredient does not make this recipe a half-recipe. I’m sorry that you are too entitled to read through the content on my website that contains ads, just like every other form of FREE information on the internet. If you’d like an ad-free experience, you’re more than welcome to join my membership plan or go to the store and buy a cookbook.
I make this all the time. So easy. I definitely think cooked chicken for any wrap is up to your choice. I just take chicken breast, Salt, Pepper, garlic powder and onion powder. Cook it in oil in a pan. Let it cool a little. It’s perfect. Love the peanut sauce.
I love it! I have left overs so I may just eat it as a salad or over rice. Can the peanut sauce be frozen?
That’s a good question. I’ve never tried freezing it but I think it would work just fine for a few months!