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Peanut Chicken Wraps

Delicious wraps filled with juicy chicken, fresh vegetables, and a homemade peanut sauce, perfect for lunch, dinner, or a quick snack.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 wraps
Course: Dinner, Lunch, Snack
Cuisine: American, Asian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the wraps
  • 2 medium chicken breasts Season with salt, pepper, and garlic powder.
  • 4 large flour tortillas Can warm briefly for pliability.
  • 1 cup shredded red cabbage
  • 1 medium carrot Julienned.
  • 1/2 medium cucumber Sliced thin.
  • 1 cup romaine or mixed greens
For the peanut sauce
  • 1/3 cup peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar or lime juice
  • 1 tablespoon honey or maple syrup
  • 1 clove garlic Minced.
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon chili flakes or sriracha Optional, for heat.
  • to taste Salt and pepper
  • as needed Water To thin the sauce.

Method
 

Preparation of Chicken
  1. Season chicken breasts with salt, pepper, and garlic powder. Grill or pan-fry over medium heat for 6–7 minutes per side until fully cooked. Let rest, then slice thinly.
Making the Peanut Sauce
  1. In a bowl, whisk together the peanut butter, soy sauce, rice vinegar or lime juice, honey, garlic, ginger, and a splash of water until smooth. Adjust thickness with more water if necessary.
Assembling the Wraps
  1. Shred the cabbage, julienne the carrots, slice the cucumber, and wash and dry the greens.
  2. Warm each tortilla briefly in a dry skillet or microwave until pliable.
  3. Lay out the tortilla. Add greens, sliced chicken, cabbage, carrots, and cucumber. Drizzle generously with peanut sauce.
  4. Fold in the sides and roll tightly from the bottom. Slice in half for easy handling, if desired.
  5. Serve immediately or wrap in foil for later, along with extra peanut sauce for dipping.

Notes

These wraps can be customized with additional veggies like bell peppers or avocado. Store in the refrigerator for up to 3 days. For best texture, keep components separate until ready to serve.