Looking for a lunch or dinner option that packs both crunch and creamy flavor? These Peanut Chicken Wraps are everything you want in a handheld meal: tender chicken, crisp veggies, and a lusciously rich peanut sauce all wrapped up in a soft tortilla. Every bite offers a blend of savory and fresh, with the sauce adding a slightly sweet, nutty twist that takes it to the next level.

They’re perfect for meal prep, a grab-and-go lunch, or even a quick weeknight dinner. Plus, they look beautiful on a plate, thanks to vibrant veggies like purple cabbage and carrots. Whether you’re serving them cold or slightly warm, these wraps are a wholesome and satisfying option you’ll make again and again.

Preparation Phase & Tools to Use

Before diving into this recipe, gathering the right tools will make your wrap assembly smoother and more enjoyable:

Cutting Board & Sharp Knife: Crucial for slicing chicken and chopping vegetables with precision.
Non-Stick Skillet or Grill Pan: Ideal for cooking the chicken evenly while keeping it tender and juicy.
Mixing Bowls: Needed to toss your veggies or whisk the peanut sauce ingredients together.

Blender or Whisk: To get that peanut sauce extra creamy, a blender works great. A whisk will do the job if you’re short on appliances.
Tongs or Silicone Spatula: Helpful for flipping chicken and assembling your wraps cleanly.

Using these tools not only simplifies the process but ensures that your wraps come together cleanly, without tearing the tortillas or overcooking the chicken.

Ingredients for the Peanut Chicken Wraps

Chicken Breast: The main protein of the wrap. Grilled or seared, it offers a hearty and juicy bite.
Tortillas (Large, Burrito-size): These hold everything together. Go with flour tortillas for the best flexibility.
Shredded Purple Cabbage: Adds crunch and a pop of vibrant color.

Shredded Carrots: For sweetness and texture contrast.
Cucumber Slices or Matchsticks: Offer a refreshing, cool crunch.
Fresh Lettuce or Baby Spinach: Provides a fresh green layer and helps balance flavors.

Crushed Peanuts: For added texture and a salty crunch.
Creamy Peanut Sauce: The signature flavor element. It’s rich, slightly sweet, a bit tangy, and wonderfully nutty.

How To Make the Peanut Chicken Wraps

Step 1: Cook the Chicken

Season chicken breasts with salt, pepper, and a bit of garlic powder. Cook in a non-stick skillet or grill pan over medium heat for 6–7 minutes per side, until golden and cooked through. Let rest before slicing into strips.

Step 2: Prepare the Veggies

While the chicken cooks, wash and prep your veggies. Shred the cabbage and carrots, and slice the cucumbers into thin matchsticks. Keep the lettuce or spinach leaves whole.

Step 3: Make the Peanut Sauce

In a bowl or blender, combine creamy peanut butter, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and a splash of warm water. Whisk or blend until smooth and pourable.

Step 4: Warm the Tortillas

Heat tortillas in a dry skillet for 20–30 seconds per side to make them more pliable. This helps avoid tearing when wrapping.

Step 5: Assemble the Wraps

Lay out a tortilla and layer lettuce, sliced chicken, shredded cabbage, carrots, and cucumber. Drizzle generously with peanut sauce and sprinkle with crushed peanuts.

Step 6: Fold and Serve

Fold the bottom of the tortilla up, then roll it tightly from one side. Slice in half for easy serving. Serve extra peanut sauce on the side for dipping.

How to Serve and Store These Peanut Chicken Wraps

Serve these wraps fresh for the best flavor and texture—especially if you love that contrast between warm chicken and crisp veggies. Pair them with a side of edamame, a fresh fruit salad, or even sweet potato fries for a heartier meal.

For storing, wrap each tortilla tightly in foil or parchment paper, and keep them in an airtight container. Store in the refrigerator for up to 3 days. If you’re making them ahead of time, consider keeping the peanut sauce separate until serving to avoid soggy wraps.

They’re fantastic cold, but you can reheat them in a skillet for a few minutes if you prefer them warm. Just skip the lettuce when reheating to keep it from wilting.

Frequently Asked Questions

Can I use rotisserie chicken instead of cooking fresh?

Yes! Rotisserie chicken works great and cuts down prep time. Just slice it thinly and toss it with a bit of peanut sauce before wrapping.

Is this recipe gluten-free?

It can be! Use gluten-free tortillas and make sure your soy sauce is labeled gluten-free.

How can I make the peanut sauce spicier?

Add a dash of sriracha or crushed red pepper flakes to the sauce for a spicy kick.

Can I use a different nut butter?

Absolutely. Almond or cashew butter both work well if you prefer those flavors over peanut.

Are these wraps freezer-friendly?

Not recommended. The fresh veggies tend to get soggy when thawed. Stick to refrigerating them for the best texture.

What else can I add for more flavor?

Try pickled onions, fresh herbs like cilantro, or a squeeze of lime juice for a bright finish.

Want More Wrap Ideas?

If you loved these Peanut Chicken Wraps, here are a few more handheld favorites you might want to try next:

For even more delicious recipes like this one, be sure to follow along on my Pinterest board, where I share fresh ideas daily!

Save This Recipe for Later

📌 Save this recipe to your Pinterest lunch board so you can come back to it anytime.

And let me know in the comments how yours turned out. Did you add any extra crunch? Maybe swap in almond butter instead?

I love hearing how you customize these wraps to make them your own. Have a question? Drop it below and let’s keep the wrap magic going!

Peanut Chicken Wraps

Author: Olivia McKenney
Total Time: 27 minutes
Yield: 4 wraps

Print Recipe

Description

These Peanut Chicken Wraps are loaded with juicy chicken, crisp veggies, and drizzled with a creamy, savory-sweet peanut sauce. They make an easy, colorful lunch or dinner that’s perfect for meal prep or entertaining. Fresh, protein-packed, and ready in under 30 minutes!

Instructions

1. Season chicken with salt, pepper, and garlic powder.

2. Cook chicken in a skillet over medium heat for 6–7 minutes per side, or until fully cooked. Let rest, then slice into strips.

3. Shred the cabbage and carrots, slice cucumber into matchsticks, and set aside lettuce or spinach.

4. In a bowl or blender, combine peanut butter, soy sauce, vinegar, honey, sesame oil, garlic, and warm water. Whisk or blend until smooth.

5. Warm tortillas in a skillet for 30 seconds per side.

6. To assemble: Place lettuce, chicken strips, cabbage, carrots, and cucumber on each tortilla. Drizzle with peanut sauce and sprinkle with crushed peanuts.

7. Fold the bottom up and roll tightly. Slice in half and serve with extra sauce on the side.