Peanut Chicken Wrap Recipe

I finally nailed Peanut Butter Chicken Wraps that hit sweet, salty, and crunchy notes so hard you’ll pretend you ordered takeout.

I can’t stop making these Peanut Butter Chicken Wraps because they hit that exact mix of sticky, salty, and fresh that my week actually needs. I’m obsessed with the crunch from cabbage and peanuts and the way creamy peanut butter clings to shredded boneless skinless chicken breasts, making every bite messy and worth it.

Thai Peanut Wraps? Yeah, that label fits because there’s limey brightness and a little heat sometimes.

I eat them for lunch, dinner, when I’m lazy, when I’m proud. They’re portable, loud, and unapologetic.

Pure food joy. No fuss, just flavor.

Bring napkins and zero regrets daily.

Ingredients

• Chicken — the protein, juicy and filling, it’s the wrap’s main star.
• Flour tortillas — soft vehicle for everything, they hold it all together.
• Peanut butter — creamy, nutty glue that makes the sauce rich.
• Soy sauce — salty backbone, it’s savory without being overpowering.
• Lime juice — bright, tangy pop that cuts through the richness.
• Honey or maple — sweet touch, balances the savory and tangy.
• Rice vinegar — light acidity, it’s subtle but needed.
• Toasted sesame oil — nutty aroma, tiny splash goes a long way.
• Garlic — punchy, aromatic bite that wakes everything up.
• Ginger — fresh zing, it’s slightly spicy and refreshing.
• Sriracha — optional heat, adds a kick if you want fire.
• Warm water — thins the sauce, makes it spoonable and smooth.
• Shredded carrots — sweet crunch, good for texture and color.
• Red cabbage — crisp, slightly peppery, it’s great for bite.
• Cucumber — cool, refreshing contrast to the rich sauce.
• Cilantro — herbal lift, it’s bright and a little citrusy.
• Green onions — mild bite and freshness, great garnish.
• Crushed peanuts — extra crunch and peanut boost, don’t skip.
• Neutral oil — for cooking, it helps brown the chicken.
• Salt and pepper — basic seasoning, brings everything together simply.

Ingredient Quantities

• 1 lb boneless skinless chicken breasts, cooked and shredded (or thinly sliced)
• 4 large flour tortillas or wraps
• 1/2 cup creamy peanut butter
• 2 tbsp low sodium soy sauce
• 1 tbsp fresh lime juice
• 1 1/2 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 1-2 tsp sriracha or chili sauce, optional but adds heat
• 2 to 4 tbsp warm water to thin the sauce as needed
• 1 cup shredded carrots
• 1 cup shredded red cabbage or thinly sliced
• 1 cup julienned cucumber or sliced thin
• 1/4 cup chopped fresh cilantro, loosely packed
• 2 green onions, thinly sliced
• 1/4 cup crushed roasted peanuts for crunch
• 1 tbsp neutral oil for cooking the chicken, if needed
• Salt and black pepper to taste

How to Make this

1. If your chicken isnt cooked yet, heat 1 tbsp neutral oil in a skillet over medium-high, season chicken with salt and pepper, cook about 4-6 minutes per side until done, then shred or thinly slice and set aside.

2. Make the peanut sauce: in a bowl whisk 1/2 cup creamy peanut butter, 2 tbsp low sodium soy sauce, 1 tbsp fresh lime juice, 1 1/2 tbsp honey or maple syrup, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 1 clove minced garlic, 1 tsp grated ginger and 1-2 tsp sriracha if you want heat.

3. Thin the sauce with 2 to 4 tbsp warm water until it reaches a smooth, pourable consistency; taste and adjust with more soy for salt, lime for brightness, or honey for sweetness.

4. Toss the shredded chicken with about half the peanut sauce so the meat is nicely coated but not swimming; reserve the rest of the sauce for drizzling.

5. Warm the 4 large flour tortillas in a dry skillet or microwave for 10-15 seconds so they bend without cracking.

6. Lay a tortilla flat, spread a little of the reserved sauce, then add a quarter of the dressed chicken, 1/4 cup shredded carrots, 1/4 cup shredded red cabbage, some julienned cucumber, a sprinkle of chopped cilantro and a few sliced green onions.

7. Sprinkle crushed roasted peanuts on top for crunch, season with a tiny pinch of salt and black pepper if needed, then drizzle more peanut sauce over everything.

8. Fold the sides of the tortilla in, then roll tightly from the bottom to form a wrap; repeat with remaining tortillas.

9. If you like them warm and toasty, toast the wrapped seam-side down in a skillet for 1-2 minutes per side until golden and sealed; slice in half and serve with extra sauce on the side.

10. Leftovers keep well refrigerated for 2 days but add fresh cilantro and cucumber just before eating so they stay crisp.

Equipment Needed

1. Large skillet (for cooking chicken and toasting wraps)
2. Mixing bowl (for the peanut sauce and tossing chicken)
3. Whisk or fork (to blend the sauce, a fork works fine)
4. Measuring cups and spoons (1/2 cup, tbsp and tsp measurements)
5. Sharp chef knife (for slicing cucumber, herbs and shredding if needed)
6. Cutting board (separate for veg and chicken if possible)
7. Microplane or fine grater (for ginger and garlic)
8. Spatula or tongs (to flip chicken and press/turn wraps while toasting)

FAQ

Peanut Chicken Wrap Recipe Substitutions and Variations

• Peanut butter: swap with almond butter, cashew butter, or sunflower seed butter if there’s a peanut allergy. Texture might be slightly different but it’ll still be creamy and rich.
• Soy sauce: use tamari for a gluten free option, or coconut aminos for a milder, slightly sweeter flavor. Both keep the savory umami you want.
• Flour tortillas: try large lettuce leaves (butter or romaine) for a low carb fresh wrap, or rice paper wraps for a lighter, chewier bite. Be careful, lettuce can tear easier.
• Boneless chicken: swap with firm tofu, tempeh, or shredded rotisserie turkey for a quick alternative. Press and season tofu first so it soaks up the sauce better.

Pro Tips

1) Warm the tortillas longer than you think, fold them up in a damp paper towel and zap for 20-25 seconds so they actually bend without cracking when you roll. If theyre still stiff, they’ll split when you toast them.

2) When thinning the peanut sauce, add the water a little at a time and whisk vigorously, not just spoon it in. If it looks grainy, a quick zap in the microwave for 10 seconds and another whisk will smooth it out. Taste after each tweak, sauce can swing from too salty to too sweet real fast.

3) For extra flavor, toss the cooked chicken briefly in a hot skillet with a splash of soy and a squeeze of lime before dressing it. It boosts savory caramelized notes and the heat helps the sauce stick, but dont overcook or it will dry out.

4) Keep crunchy veg super fresh by prepping them last minute, or store them separately in a paper towel lined container to absorb moisture. Add cilantro and cucumber right before eating, otherwise the wrap gets soggy fast.

Peanut Chicken Wrap Recipe

Recipe by James Level

0.0 from 0 votes

I finally nailed Peanut Butter Chicken Wraps that hit sweet, salty, and crunchy notes so hard you’ll pretend you ordered takeout.

Pin

Servings

4

servings

Calories

705

kcal

Equipment: 1. Large skillet (for cooking chicken and toasting wraps)
2. Mixing bowl (for the peanut sauce and tossing chicken)
3. Whisk or fork (to blend the sauce, a fork works fine)
4. Measuring cups and spoons (1/2 cup, tbsp and tsp measurements)
5. Sharp chef knife (for slicing cucumber, herbs and shredding if needed)
6. Cutting board (separate for veg and chicken if possible)
7. Microplane or fine grater (for ginger and garlic)
8. Spatula or tongs (to flip chicken and press/turn wraps while toasting)

Ingredients

• 1 lb boneless skinless chicken breasts, cooked and shredded (or thinly sliced)

• 4 large flour tortillas or wraps

• 1/2 cup creamy peanut butter

• 2 tbsp low sodium soy sauce

• 1 tbsp fresh lime juice

• 1 1/2 tbsp honey or maple syrup

• 1 tbsp rice vinegar

• 1 tsp toasted sesame oil

• 1 clove garlic, minced

• 1 tsp fresh ginger, grated

• 1-2 tsp sriracha or chili sauce, optional but adds heat

• 2 to 4 tbsp warm water to thin the sauce as needed

• 1 cup shredded carrots

• 1 cup shredded red cabbage or thinly sliced

• 1 cup julienned cucumber or sliced thin

• 1/4 cup chopped fresh cilantro, loosely packed

• 2 green onions, thinly sliced

• 1/4 cup crushed roasted peanuts for crunch

• 1 tbsp neutral oil for cooking the chicken, if needed

• Salt and black pepper to taste

Directions

• If your chicken isnt cooked yet, heat 1 tbsp neutral oil in a skillet over medium-high, season chicken with salt and pepper, cook about 4-6 minutes per side until done, then shred or thinly slice and set aside.
• Make the peanut sauce: in a bowl whisk 1/2 cup creamy peanut butter, 2 tbsp low sodium soy sauce, 1 tbsp fresh lime juice, 1 1/2 tbsp honey or maple syrup, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 1 clove minced garlic, 1 tsp grated ginger and 1-2 tsp sriracha if you want heat.
• Thin the sauce with 2 to 4 tbsp warm water until it reaches a smooth, pourable consistency; taste and adjust with more soy for salt, lime for brightness, or honey for sweetness.
• Toss the shredded chicken with about half the peanut sauce so the meat is nicely coated but not swimming; reserve the rest of the sauce for drizzling.
• Warm the 4 large flour tortillas in a dry skillet or microwave for 10-15 seconds so they bend without cracking.
• Lay a tortilla flat, spread a little of the reserved sauce, then add a quarter of the dressed chicken, 1/4 cup shredded carrots, 1/4 cup shredded red cabbage, some julienned cucumber, a sprinkle of chopped cilantro and a few sliced green onions.
• Sprinkle crushed roasted peanuts on top for crunch, season with a tiny pinch of salt and black pepper if needed, then drizzle more peanut sauce over everything.
• Fold the sides of the tortilla in, then roll tightly from the bottom to form a wrap; repeat with remaining tortillas.
• If you like them warm and toasty, toast the wrapped seam-side down in a skillet for 1-2 minutes per side until golden and sealed; slice in half and serve with extra sauce on the side.
• Leftovers keep well refrigerated for 2 days but add fresh cilantro and cucumber just before eating so they stay crisp.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 299g
• Total number of serves: 4
• Calories: 705kcal
• Fat: 34.5g
• Saturated Fat: 5.3g
• Trans Fat: 0.3g
• Polyunsaturated: 5g
• Monounsaturated: 17.5g
• Cholesterol: 96.5mg
• Sodium: 514mg
• Potassium: 950mg
• Carbohydrates: 49g
• Fiber: 8.3g
• Sugar: 14.3g
• Protein: 54g
• Vitamin A: 4750IU
• Vitamin C: 13mg
• Calcium: 168mg
• Iron: 3.6mg