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.
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.
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.
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!!
Just made these with my 6 year old – super quick, super easy and super tasty 😊
Great wrap. However, I did cut the honey by a third.
The best peanut sauce recipe we have made so far …yes make it a double batch lol. Awesome wraps!!! Thanks for sharing 🙂
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.
This looks so good! Do you use this peanut sauce for any other recipes?
Thanks for sharing! How long to they keep once prepped?
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. 🤣)
These Asian Chicken Wraps were amazing! So yummy and also very easy to make. Added it to our recipe book to make again!!
My daughter is fructose intolerant and cannot have honey, but we usually substitute real maple syrup for honey. do you think this would work?
Yes! That would work perfectly!