Peanut Chicken Wrap Recipe with Crunchy Slaw

Tender chicken, crisp vegetables, and a creamy, spicy peanut sauce come together in this easy Peanut Chicken Wrap. Ready in about 30 minutes, it’s a great option for a healthy lunch, casual dinner, or meal prep. The Thai-inspired peanut sauce adds depth and a pleasant kick that pairs perfectly with the crunchy cabbage salad.

These wraps are simple to assemble: cook the chicken, toss the cabbage salad, whisk the peanut sauce, and build the wraps. The textures and flavors—savory chicken, tangy cabbage, crunchy peanuts, and bold sauce—make each bite satisfying. This recipe is flexible, so swap ingredients based on what you have in the pantry.

Key Ingredients

• Boneless, skinless chicken breast (or tenderloins)
• Vegetables: shredded purple cabbage, carrots, white onion, green onions, butter lettuce
• Rice vinegar for brightness in the cabbage salad and sauces
• Sesame oil to add a subtle, nutty note
• Creamy peanut butter for the Thai-style flavor
• Soy sauce to add umami
• Chopped peanuts for crunch (roasted and salted)
• Flour tortillas or lettuce leaves for wraps
• Sriracha (or other hot sauce) to taste
• Fresh ginger for aromatics
• Honey or maple syrup to balance the sauce

Gluten-free option

To make this recipe gluten-free, use gluten-free tortillas or corn tortillas. For a low-carb choice, use large butter lettuce leaves as wraps instead.

Short on veggies?

Get creative—red bell pepper, cucumber, or avocado would be excellent additions. The cabbage salad is forgiving and welcomes substitutions.

Using pre-cooked chicken

Leftover rotisserie or grilled chicken works well here. Warm it briefly, toss it with the sauce, and assemble your wraps.

Yield

This recipe yields about 4–6 wraps when using standard 8-inch tortillas, depending on how generously you fill them. It scales easily—double or triple the ingredients for a crowd or meal prep.

Storage

Store components separately for best texture. Refrigerate cooked chicken in an airtight container for up to 3 days. Keep extra peanut dipping sauce in the fridge for up to 5 days. Assemble wraps just before serving to maintain freshness and crunch.

Serving suggestions

Serve these wraps with a side salad, fresh fruit, or tortilla chips. They also work well as party appetizers—slice into smaller pieces and arrange on a platter for easy sharing.

Peanut Chicken Wrap Recipe

This crunchy, creamy wrap has a spicy peanut kick. It’s quick to prepare and easy to customize.

Prep: 20 mins — Cook: 10 mins — Total: 30 mins — Servings: 4–6

Ingredients

Wrap

• 1–1.5 lb boneless skinless chicken breast
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon avocado oil (or other neutral oil)
• 1 1/2 cups shredded purple cabbage
• 4 large carrots, peeled and cut into matchsticks
• 1/4 large white onion, thinly sliced
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 2 teaspoons fresh lime juice
• 1 teaspoon soy sauce
• 1/4 teaspoon salt (for the salad)
• 1/3 cup chopped fresh cilantro
• 1/2 cup chopped roasted salted peanuts
• 4 green onions, diced
• 4–6 large butter lettuce leaves (optional)
• 4–6 large flour tortillas (or gluten-free tortillas)

Sauce (for tossing chicken)

• 3 tablespoons soy sauce
• 2 garlic cloves, minced
• 3 teaspoons sriracha (adjust to taste)
• 1 tablespoon sesame oil
• 1 1/2 tablespoons rice vinegar
• 2 teaspoons grated fresh ginger
• 1 tablespoon honey

Peanut Dipping Sauce

• 1/2 cup creamy peanut butter
• 2 tablespoons rice vinegar
• 1 1/2 tablespoons soy sauce
• 1 tablespoon sriracha (or to taste)
• 1 tablespoon maple syrup or honey
• Water to thin to desired consistency

Instructions

1. Season the chicken with salt and pepper on both sides. Heat the avocado oil in a skillet over medium-high heat. Cook the chicken 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest.
2. Make the cabbage salad: combine shredded purple cabbage, carrots, and sliced white onion in a bowl. Add rice vinegar, sesame oil, lime juice, soy sauce, and 1/4 teaspoon salt. Toss to coat. Stir in chopped cilantro and set aside.
3. Whisk the sauce ingredients for tossing the chicken until smooth. When the chicken has cooled slightly, slice or chop it into strips or chunks. Toss half the sauce with the chicken so it becomes evenly coated.
4. Prepare the peanut dipping sauce: whisk peanut butter, rice vinegar, soy sauce, sriracha, and maple syrup (or honey). Add water, 1 tablespoon at a time, until the sauce reaches your preferred consistency.
5. Assemble: place a tortilla on a flat surface. Spread about 2 tablespoons of the chicken sauce on the tortilla, add two butter lettuce leaves (if using), a scoop of sauced chicken, a scoop of cabbage salad, about 1 tablespoon chopped peanuts, and 1 tablespoon diced green onion. Roll the tortilla tightly into a wrap. Repeat with remaining tortillas and fillings.
6. Serve immediately with the peanut dipping sauce, or wrap individually in parchment for later. Store components separately for best results.

Tips & Notes

• Chicken thighs may be substituted for breasts for a juicier result.
• If you want extra dipping sauce, double the peanut sauce recipe.
• The number of wraps depends on tortilla size and how much filling you add to each one.

Nutrition (per serving, approximate)

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

Nutrition information is automatically calculated and should be used as an approximation.