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.
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!
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!
Whole family loved these!! Will make again. Easy and delicious. Make the sauce. Worth the time. Thanks for excellent recipe
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!
Made this for dinner. Absolutely delicious, and the peanut sauce was fabulous. Thank you.
This was a wonderful recipe. My whole family loved it. I added mandarin oranges to mix as well.
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 🙂
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!!!
Don’t cook for him anymore. He can make his own food.
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.