Easy Peanut Chicken Wrap – Fit Foodie Finds

Tender chicken, crunchy veggies, and a spicy peanut sauce make this Peanut Chicken Wrap a delicious addition to any mealtime, whether it’s a healthy lunch or part of your dinner rotation. 

It uses the BEST Thai peanut sauce and takes only 30 minutes to make. The combination of flavors and textures is sure to be a hit with the whole fam.

Anyone else love a sandwich or a wrap SO much more when someone else makes them for you?! There’s something about someone you love getting the combo of meat, veggie crunch and sauce exactly right. And that’s exactly what Linley did when she handed me one of these wraps after testing them at our studio. It was a perfect lil lunch-y wrap, and super easy to make.

Just cook your chicken, make the cabbage salad, prepare the peanut sauce, and assemble. These wraps are so easy to make and trust me when I tell you you’ll want to dip everything in the homemade peanut sauce.

Peanut Chicken Wrap Star Ingredients

• Boneless skinless chicken breast: You can use chicken breast or tenderloins for this recipe.
• Veggies: We used fresh vegetables like shredded purple cabbage, carrots, white onion, green onions, and crisp butter lettuce in this easy recipe.
• Rice vinegar: This is added to the cabbage mixture and peanut sauce to give it a delightful, tangy taste.
• Sesame oil: Creates a hint of nutty flavor to the cabbage salad and peanut sauce.
• Creamy Peanut Butter: The main ingredient for our delicious Thai chicken wrap.
• Soy sauce: Great for adding an umami flavor to the peanut sauce and veggies.
• Chopped peanuts: We used roasted and salted crunchy peanuts for these Thai chicken wraps.
• Flour tortillas: The perfect vessel for wrapping up all the delicious ingredients.
• Sriracha: Adds a kick of spice to the peanut sauce!
• Fresh ginger: You can’t make an Asian-inspired chicken wrap without ginger!
• Honey: Just a little bit to balance out the flavors in our peanut sauce.

Can I make this recipe gluten-free?

Definitely! Swap the flour tortillas with gluten-free tortillas like spinach tortillas or corn tortillas. Lettuce wraps would also be a great option for a low-carb version — delish!.

Don’t have some of the veggies listed? 

Get creative and use what you have on hand. Red bell pepper, cucumbers, and avocado would all make great additions to these wraps.

Can I use pre-cooked chicken?

Totally! Leftover rotisserie chicken or grilled chicken would be great additions to these wraps. Simply warm up the chicken before adding it to the wrap.

How many wraps does this peanut chicken wrap recipe make?

The size of the tortilla used, and the amount of filling added to each wrap will determine the number of wraps made. This recipe makes about 4-6 wraps using a standard 8-inch tortilla when you spread the ingredients evenly across all tortillas. 

You can easily double or triple the recipe to make more wraps for a bigger crowd or meal prep.

Peanut Chicken Wrap Storage Instructions

We recommend storing the components of the wrap separately and assembling them just before serving. You can store the chicken in an airtight container in the fridge for up to 3 days. 

The extra peanut sauce can also be stored in an airtight container in the fridge for up to 5 days. Dip ANYTHING into it 😀

What to Enjoy It With

Serve these peanut chicken wraps with a side of fresh fruit, tortilla chips or a side salad for a balanced meal. This Fruit Salad Recipe, Ginger Pea Salad, or Rainbow Sesame Noodle Salad would all pair well with the wraps. 

You can also serve them as an appetizer by cutting the wraps into smaller pieces and arranging them on a platter for easy grabbing.

Peanut Chicken Wrap Recipe

This peanut chicken wrap recipe is crunchy and creamy, with a spicy kick from the homemade peanut sauce. It’s perfect for a quick and easy lunch or dinner option and can be easily customized with what you have on hand.

Prep:20 minutes minutes

Cook:10 minutes minutes

Total:30 minutes minutes

Fat 12

Carbs 20

Protein 11

Ingredients

• 1-1.5. boneless skinless chicken breast
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 tablespoons avocado oil
• 1.5 cups shredded purple cabbage
• 4 large carrots peeled and cut into matchsticks
• ¼ large white onion sliced
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 2 teaspoons fresh lime juice
• 1 teaspoon soy sauce
• ¼ teaspoon salt
• ⅓ cup chopped fresh cilantro
• ½ cup chopped peanuts roasted and salted
• 4 green green onions diced
• 4-6 large butter lettuce leaves
• 4-6 large flour tortillas

Instructions 

• Season the chicken breasts with salt and pepper on each side. Heat the avocado oil in a skillet over medium/high heat. Add the chicken to the pan and cook for 5-6 minutes on each side or until the internal temperature reaches 165ºF. Remove from heat and set aside.

• Prepare the cabbage salad. Add the purple cabbage, carrots, and white onion to a bowl. Add the rice vinegar, sesame oil, lime juice, soy sauce, and salt to the vegetables. Toss everything together until completely coated. Add cilantro and toss again. Set aside.

• Prepare the sauce. Whisk all the sauce ingredients together until a thick sauce forms.

• When the chicken has cooled, cut the chicken into chunks or strips. Add half of the sauce to the chicken and stir until the chicken is coated in sauce.

• Assemble the chicken wraps. Place a tortilla on a flat, clean surface. Spread 2 tablespoons of the sauce on the tortilla and top it with two pieces of butter lettuce. Add a scoop of chicken, a scoop of cabbage salad, about 1 tablespoon of chopped peanuts, and about 1 tablespoon of chopped green onion to the wrap. Gently roll the chicken wrap as tight as possible. Repeat until all the wraps have been made.

• Serve immediately or wrap in plastic wrap or parchment paper for later.

Tips & Notes

• Chicken thighs can be used in place of chicken breasts.
• If you’d like more sauce for dipping, double the sauce recipe.
• The size of the tortilla used, and the amount of filling added to each wrap will determine the number of wraps made.

Nutrition facts

Calories: 223kcal Carbohydrates: 20g Protein: 11g Fat: 12g Fiber: 4g Sugar: 4g