Name: Peanut Chicken Wraps
Prep time: 25 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 3 tbsp natural peanut butter; 2 tbsp coconut aminos; 2 tbsp lime juice; 1 tbsp honey; 1 tsp toasted sesame oil; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1/4 tsp red pepper flakes; 1/4 tsp fine sea salt; 3–5 tbsp warm water (to thin); 2 cups cooked shredded chicken; 2 cups coleslaw mix; 1 cup shredded carrots; 1 cup thin rice noodles, cooked; 1/3 cup roasted peanuts, chopped; 1/4 cup fresh cilantro, chopped; 6 large wraps or tortillas

These Peanut Chicken Wraps are fresh, colorful, and full of texture. I combine tender shredded chicken, crisp slaw, shredded carrots, soft rice noodles, and a creamy peanut-lime sauce to make an easy meal that feels both light and satisfying.

Why You’ll Love This Recipe

I love this recipe because it comes together quickly and delivers a lot of flavor without any actual cooking time. The creamy peanut sauce coats every bite, while the slaw, carrots, and peanuts add a great crunch. I also like how flexible these wraps are because I can serve them for lunch, dinner, or meal prep. They feel fresh, filling, and easy to customize with whatever wraps I have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Peanut Sauce:

3 tbsp natural peanut butter

2 tbsp coconut aminos

2 tbsp lime juice

1 tbsp honey

1 tsp toasted sesame oil

2 cloves garlic, minced

1 tsp fresh ginger, grated

1/4 tsp red pepper flakes

1/4 tsp fine sea salt

3–5 tbsp warm water (to thin)

Filling:

2 cups cooked shredded chicken

2 cups coleslaw mix

1 cup shredded carrots

1 cup thin rice noodles, cooked

1/3 cup roasted peanuts, chopped

1/4 cup fresh cilantro, chopped

For Assembly:

6 large wraps or tortillas

Directions

I start by making the sauce in a medium bowl. I stir together the peanut butter, coconut aminos, lime juice, honey, toasted sesame oil, minced garlic, fresh ginger, red pepper flakes, and sea salt until the mixture is smooth. Then I add a little warm water until the sauce becomes creamy and easy to pour.

I set aside a small portion of the peanut sauce so I can use it later as a dipping sauce.

Next, I cut the cooked rice noodles into shorter pieces so they mix more easily into the filling and do not make the wraps difficult to roll.

In a large bowl, I combine the shredded chicken, coleslaw mix, shredded carrots, cooked rice noodles, chopped roasted peanuts, and chopped cilantro.

I pour most of the peanut sauce over the filling and toss everything together until all the ingredients are evenly coated.

Then I divide the filling among the wraps or tortillas, roll them up tightly, and cut them in half if I want a cleaner presentation.

I serve the wraps with the reserved peanut sauce on the side for dipping.

Servings and timing

I get 6 servings from this recipe.

Prep time: 25 minutes

Cooking time: 0 minutes

Total time: 25 minutes

Calories: 424 kcal per serving

Variations

I like to switch up these wraps depending on what I have available. I can use rotisserie chicken for extra convenience, or swap the chicken for tofu if I want a vegetarian version. Also I like adding sliced bell peppers, cucumbers, or green onions for even more crunch and freshness. When I want extra heat, I mix a little more red pepper flakes or a drizzle of sriracha into the sauce. I can also use lettuce leaves instead of tortillas for a lighter option.

Storage/Reheating

I store the filling in an airtight container in the refrigerator for up to 3 days. I prefer to keep the wraps and the peanut sauce separate until I am ready to eat, because that helps prevent the tortillas from getting soggy. Since these wraps are meant to be served cold or at room temperature, I usually do not reheat them. If I want the filling slightly warmer, I warm the chicken mixture very gently before assembling, but I keep the vegetables crisp for the best texture.

Related Recipes:

Cheesy Garlic Chicken Wraps

FAQs

Can I make Peanut Chicken Wraps ahead of time?

I can make the filling and sauce ahead of time and store them separately in the refrigerator. I find that assembling the wraps shortly before serving gives me the best texture.

What kind of wraps work best for this recipe?

I can use flour tortillas, whole wheat wraps, spinach wraps, or even gluten-free wraps. I just choose wraps that are soft and flexible enough to roll without tearing.

Can I use a different nut butter?

I can replace peanut butter with almond butter or cashew butter if I want a different flavor or need an alternative. The sauce may taste a little different, but it still works well.

How do I keep the wraps from falling apart?

I avoid overfilling the wraps and make sure to roll them tightly. I also like to tuck in the sides as I roll so the filling stays secure.

Are these wraps good for meal prep?

I think they work very well for meal prep. I prepare the filling and sauce in advance, then assemble each wrap when I am ready to eat for the freshest result.

Conclusion

I think these Peanut Chicken Wraps are a simple and delicious way to turn fresh ingredients into a satisfying meal. The creamy peanut-lime sauce brings everything together, while the crunchy vegetables and tender chicken make every bite interesting. I love how easy they are to prepare, and I keep coming back to them whenever I want something quick, fresh, and full of flavor.

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