Peanut Chicken Wraps with Creamy Peanut Sauce Recipe

I’m excited to share this Peanut Chicken Wraps with Creamy Peanut Sauce Recipe because it’s one of those dishes that perfectly balances fresh crunch, savory chicken, and a dreamy, rich peanut sauce that’s just unforgettable. You’ll find that it works great for both quick weeknight dinners and casual meal prep – I love how it keeps well in the fridge too!

When I first tried making these wraps, I was blown away by how simple ingredients come together in such a fresh yet indulgent way. Trust me, once you try this Peanut Chicken Wraps with Creamy Peanut Sauce Recipe, it’ll be a staple in your kitchen for busy days or when you want to impress family and friends with minimal effort.

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Ingredients You’ll Need

The ingredients here come together like a little flavor party. Fresh veggies, tender chicken, crunchy peanuts, and that creamy peanut sauce all work beautifully to bring that classic Asian-inspired taste right into your hands.

• Natural peanut butter: Use smooth for that silky texture in the sauce.
• Coconut aminos: Adds a savory, slightly sweet umami flavor; tamari or soy sauce works too.
• Lime juice: Fresh lime is a game-changer for brightness and balances the richness.
• Honey: Just a touch adds a lovely natural sweetness to the sauce.
• Toasted sesame oil: Brings a deep nutty aroma that enhances the peanut flavor.
• Garlic and fresh ginger: Fresh is always best here for punchy, aromatic depth.
• Red pepper flakes: Optional, but I love the little kick they give to the sauce.
• Cooked shredded chicken: Pre-cooked rotisserie works perfectly for speed and flavor.
• Coleslaw mix & shredded carrots: Crunchy and fresh veggies that keep the wraps lively.
• Thin rice noodles: Adds a comforting texture and soaks up the sauce wonderfully.
• Chopped roasted peanuts: For extra crunch and that authentic peanutty finish.
• Fresh cilantro: Bright and herbaceous—don’t skip it if you can handle cilantro’s unique flavor.
• Wraps of choice: Tortillas, spinach wraps, or even lettuce leaves if you want a lighter option.

Variations

One of the things I adore about this Peanut Chicken Wraps with Creamy Peanut Sauce Recipe is how easy it is to tweak it to your tastes or dietary needs. Feel free to swap veggies or adjust the sauce heat to keep it your own!

• Peanut-free option: I once made this for a friend with a nut allergy and swapped peanut butter for almond butter, plus almonds instead of peanuts—they loved it!
• Gluten-free: Use gluten-free wraps or skip the wrap and turn it into a salad—it’s just as amazing.
• Spice level: My family prefers mild, but if you like it spicy, add more red pepper flakes or a dash of sriracha to the sauce.
• Veggie upgrades: Toss in sliced bell peppers or cucumber for extra crunch and color.

How to Make Peanut Chicken Wraps with Creamy Peanut Sauce Recipe

Step 1: Whip up that luscious peanut sauce

Start by combining the peanut butter, coconut aminos, lime juice, honey, sesame oil, minced garlic, fresh ginger, red pepper flakes (if using), and sea salt in a bowl or glass measuring cup. Stir it well—if it feels too thick to pour over the wraps, just add warm water a little at a time until it’s silky and pourable. I discovered this trick saves the sauce from being heavy and clumpy, letting it coat every bit of chicken and noodle perfectly.

Step 2: Prep your ingredients for wrapping

Grab your cooked shredded chicken, coleslaw mix, shredded carrots, and cooked rice noodles. Here’s a tip: I use kitchen scissors to cut the noodles into 3-inch pieces—it’s faster and less messy than a knife. Combine these with chopped roasted peanuts and fresh cilantro in a large bowl.

Step 3: Toss and assemble your wraps

Pour about three-quarters of the peanut sauce over the chicken mixture and toss gently but thoroughly so everything’s coated evenly. Set aside the extra quarter cup of sauce for dipping later—this is the best part, trust me! Then, divide the filling evenly onto your wraps, roll them up snugly, and cut in half to show off those colorful layers inside.

How to Serve Peanut Chicken Wraps with Creamy Peanut Sauce Recipe

Garnishes

I love sprinkling extra chopped roasted peanuts on top for a serious crunch factor and a little more fresh cilantro. Sometimes I add thinly sliced green onions or a few extra lime wedges for that zingy pop. The dipping sauce served alongside takes these garnishes to the next level.

Side Dishes

My go-to side is a simple cucumber salad with rice vinegar and sesame seeds, which pairs perfectly with the rich peanut flavors. Steamed edamame or a light miso soup also make excellent combos if you want a more filling meal.

Creative Ways to Present

For a fun party or picnic, I like serving these as bite-sized pinwheels—just roll the wrap tighter and slice into rounds. They’re easier to eat and look pretty on a platter! You can also layer the filling over rice bowls instead of wraps for a deconstructed take.

Make Ahead and Storage

Storing Leftovers

I typically store the chicken filling separately in an airtight container and keep wraps wrapped individually in the fridge. This way, the wraps stay fresh and don’t get soggy. Leftovers last up to 3-5 days, making great quick lunches.

Freezing

I don’t recommend freezing the assembled wraps because the fresh veggies and tortillas tend to get mushy. However, you can freeze the cooked chicken filling without the noodles and veggies, then thaw and add fresh ingredients when ready to serve.

Reheating

When reheating the filling, I gently warm it in the microwave or on the stovetop—just enough to take the chill off. For the wraps, I prefer eating them cold or at room temperature so the veggies stay crisp and the sauce stays creamy.

FAQs

Final Thoughts

This Peanut Chicken Wraps with Creamy Peanut Sauce Recipe has become one of my absolute favorites because it’s just so satisfying without any fuss. I love sharing it with friends who are amazed at how fresh, flavorful, and easy it is to make—plus, it’s a win for quick meal prep. Trust me when I say you’re going to want to keep the ingredients on hand so you can whip this up any time for a delicious, crowd-pleasing meal.

Peanut Chicken Wraps with Creamy Peanut Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 175 reviews

• Author: Jasmine
• Prep Time: 25 mins
• Cook Time: 0 mins
• Total Time: 25 mins
• Yield: 6 wraps (6 cups filling)
• Category: Lunch
• Method: No-Cook
• Cuisine: Asian-inspired
• Diet: Gluten Free

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Description

These Peanut Chicken Wraps are a delicious and refreshing meal featuring shredded chicken, crunchy vegetables, and rice noodles tossed in a creamy homemade peanut sauce. Perfect for a quick lunch or light dinner, they combine vibrant flavors with a satisfying texture in easy-to-roll wraps.

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Ingredients

Units USM Scale 1x2x3x

For the Peanut Sauce

• 1/2 cup natural peanut butter
• 1/4 cup coconut aminos*
• Juice of 1 large lime (2-3 tablespoons lime juice)
• 1 tablespoon pure honey
• 1 1/2 teaspoons toasted sesame oil
• 1 garlic clove, minced (may substitute 1/2 teaspoon garlic powder)
• 1 teaspoon minced fresh ginger (may substitute 1/2 teaspoon ground ginger)
• 1/2 teaspoon red pepper flakes, optional
• 1/4 teaspoon fine sea salt
• Warm water, if needed

For the Wraps

• 2 cups cooked shredded chicken
• 2 cups coleslaw mix
• 2 cups shredded carrots
• 2 oz thin rice noodles, cooked
• 1/2 cup chopped roasted peanuts
• 1/4 cup chopped fresh cilantro
• 6 wraps of choice (such as 8-inch tortillas, spinach wraps, egg wraps, or lettuce leaves)

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Instructions

1. Make Peanut Sauce: In a bowl or 2-cup glass measure, combine all peanut sauce ingredients. If the sauce is too thick to pour, stir in warm water 1 tablespoon at a time until desired consistency is reached. Set aside ¼ cup of the sauce for dipping.
2. Prepare Noodles: Cut the cooked rice noodles into approximately 3-inch pieces using kitchen shears or scissors, making them easier to eat in wraps.
3. Combine Filling: In a separate large bowl, mix the shredded chicken, coleslaw mix, shredded carrots, prepared rice noodles, chopped roasted peanuts, and chopped fresh cilantro until evenly distributed.
4. Toss with Sauce: Pour the remaining peanut sauce (about ¾ cup) over the chicken mixture. Toss thoroughly until all ingredients are well coated with the dressing.
5. Assemble Wraps: Divide the chicken and vegetable filling evenly among the 6 wraps. Roll each wrap tightly and then cut them in half for serving.
6. Serve: Serve the wraps with the reserved peanut sauce on the side for dipping.
7. Storage: Store any leftover filling in an airtight container in the refrigerator for up to 5 days. Alternatively, assemble wraps ahead of time, wrap individually in airtight containers, and refrigerate for up to 3 days.

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Notes

• For a gluten-free option, use gluten-free wraps or serve the filling as a salad without a wrap.
• For peanut-free variation, substitute peanut butter with almond butter and roasted peanuts with chopped almonds.
• If coconut aminos are unavailable, substitute with 2 tablespoons tamari or soy sauce mixed with 2 tablespoons water to replace ¼ cup coconut aminos.
• Nutrition information provided is for the filling without the wrap.

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Nutrition

• Serving Size: 1 cup chicken-veggie-noodle filling
• Calories: 278
• Sugar: 9g
• Sodium: 645mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 18mg