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.
Ingredients
Units
Scale
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)
Instructions
- 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.
- Prepare Noodles: Cut the cooked rice noodles into approximately 3-inch pieces using kitchen shears or scissors, making them easier to eat in wraps.
- 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.
- 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.
- 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.
- Serve: Serve the wraps with the reserved peanut sauce on the side for dipping.
- 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.
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.
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
