Peanut Chicken Wraps with Creamy Peanut Sauce Recipe

Oh, you’re going to love this Peanut Chicken Wraps with Creamy Peanut Sauce Recipe! It’s one of those meals that feels gourmet but comes together super fast – perfect for busy weeknights or casual weekend lunches. What makes these wraps truly special is the rich, flavorful peanut sauce that ties everything together – creamy, zesty, and just a little spicy, it’s the kind of sauce that keeps you coming back for more.

When I first tried this recipe, I was amazed by how fresh and satisfying it felt without turning to anything heavy or complicated. Plus, it’s versatile enough to put your own spin on it without losing that crave-worthy essence. If you’ve been looking for a flavorful, easy wrap that’s both filling and light, you’ll find that these Peanut Chicken Wraps with Creamy Peanut Sauce Recipe hits the spot every time.

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Ingredients You’ll Need

This Peanut Chicken Wraps with Creamy Peanut Sauce Recipe brings together fresh, crunchy veggies with tender shredded chicken and an irresistible peanut sauce. Most ingredients are easy to find and work in harmony to give a balanced, vibrant flavor you’ll really enjoy.

• Natural peanut butter: Look for a creamy, natural variety without added sugars for the best flavor.
• Coconut aminos: A great soy sauce alternative with a mild, slightly sweet taste that blends beautifully in the sauce.
• Fresh lime juice: Adds brightness and cuts through the richness of the peanut butter.
• Pure honey: Balances the tang and adds subtle natural sweetness.
• Toasted sesame oil: Gives a nutty, aromatic depth to the sauce – don’t skip it if you can help it!
• Garlic and fresh ginger: The dynamic duo that amps up flavor and freshness.
• Red pepper flakes: Adds a mild heat – optional but highly recommended for a little kick.
• Cooked shredded chicken: A perfect protein base, and a great way to use leftovers or rotisserie chicken.
• Coleslaw mix and shredded carrots: Bring crunch and color that brighten the wraps.
• Thin rice noodles: Cooked and cut for texture contrast and a little extra substance.
• Chopped roasted peanuts and fresh cilantro: For that final crunchy freshness and herby scent.
• Wraps of choice: I love using spinach or whole-wheat tortillas, but crisp lettuce leaves are fantastic for a low-carb twist.

Variations

I love how flexible this recipe is—you can easily switch things up based on what you have on hand or your dietary preferences. Experimenting with different wraps or swapping some veggies makes it feel like a fresh new meal every time.

• Make it Gluten-Free: I’ve made these wraps using large lettuce leaves instead of tortillas—totally delicious and great when you want to keep it light.
• Peanut-Free Option: A close friend of mine is allergic to peanuts, so I use almond butter and chopped almonds instead—still creamy and packed with flavor!
• Extra Veggies: Sometimes I add sliced bell peppers or cucumber for extra crunch and freshness.
• Spicier Version: Adding a bit more red pepper flakes or a dash of sriracha to the sauce really wakes it up if you like heat.

How to Make Peanut Chicken Wraps with Creamy Peanut Sauce Recipe

Step 1: Whisk Together the Creamy Peanut Sauce

Start by combining all the peanut sauce ingredients—peanut butter, coconut aminos, fresh lime juice, honey, sesame oil, garlic, ginger, red pepper flakes, and salt—in a bowl or measuring cup. It might look thick at first, but that’s normal. Stir in warm water a tablespoon at a time until the sauce is smooth enough to drizzle or toss with your filling. I always set aside about ¼ cup of the sauce for dipping later—that little extra touch takes the wraps from good to amazing.

Step 2: Prep the Wrap Filling

Cut your cooked rice noodles into shorter, manageable pieces—kitchen scissors make this super easy to do without squishing them. In a large bowl, mix shredded chicken, coleslaw mix, shredded carrots, chopped peanuts, fresh cilantro, and the noodles. Pour about ¾ cup of your peanut sauce over the mixture and toss it gently until everything’s coated evenly. This step is where the magic happens—make sure every bite gets that luscious peanut flavor!

Step 3: Assemble and Roll Your Wraps

Lay out your wraps of choice flat on a clean surface. Spoon an even amount of the filling onto each wrap, then roll them up snugly like a burrito. I usually slice each wrap in half because it’s easier to eat that way and looks so inviting on the plate. Serve them with your reserved peanut sauce for dipping. I promise once your family or friends try these, they’ll go crazy for every bite.

How to Serve Peanut Chicken Wraps with Creamy Peanut Sauce Recipe

Garnishes

I love topping these wraps with an extra sprinkle of chopped roasted peanuts and fresh cilantro—it adds crunch and a pop of herbal freshness. Sometimes I add a few thin slices of red chili or a dash of toasted sesame seeds for a little extra texture and visual appeal. Simple garnishes really elevate the whole experience.

Side Dishes

These wraps pair beautifully with light, refreshing sides like cucumber salad, edamame beans, or a crisp Asian-style slaw. I’ve also served them with miso soup for a more substantial meal. The key is to keep sides fresh and complementary to the peanut sauce’s richness.

Creative Ways to Present

For parties or special occasions, I like to cut the wraps into bite-sized pinwheels and arrange them on a platter with little dipping bowls of peanut sauce. You can even customize toppings on each wrap before rolling, like adding sliced avocado or pickled veggies for variety. It’s a great way to make the presentation fun and interactive.

Make Ahead and Storage

Storing Leftovers

I usually store leftover filling in an airtight container in the fridge for up to five days. When I’m ready to eat, I simply warm it slightly or assemble fresh wraps on demand. This way, the veggies stay crisp and the wraps never get soggy.

Freezing

While I don’t often freeze the assembled wraps, the filling freezes well if stored separately. After thawing overnight in the fridge, give it a good stir and add a splash of extra peanut sauce or lime juice to freshen up the flavors before assembling.

Reheating

Gently reheat the filling in the microwave or on the stovetop to avoid overcooking and drying out the chicken. I recommend assembling the wraps after reheating to keep the veggies crisp and bright. If you like warm wraps, a quick toasting in a pan after rolling really brings it all together.

FAQs

Final Thoughts

This Peanut Chicken Wraps with Creamy Peanut Sauce Recipe is one of those dishes I keep coming back to because it strikes the perfect balance between fresh, flavorful, and fuss-free. Whenever I need a meal that feels like a treat but doesn’t take forever, I know I can count on this recipe to come through. Give it a try—you’ll enjoy how the peanut sauce transforms simple ingredients into something really special, and I bet your whole crew will be asking for seconds!

Peanut Chicken Wraps with Creamy Peanut Sauce Recipe

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• Author: Megane
• 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 Fusion

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Description

These Peanut Chicken Wraps are a flavorful and healthy meal option combining tender shredded chicken, crunchy vegetables, and thin rice noodles, all tossed in a creamy, tangy peanut sauce. Perfect for lunch or dinner, these wraps offer a delightful mix of textures and a balance of sweet, savory, and slightly spicy flavors, wrapped snugly in your choice of tortilla or leafy greens for a satisfying bite.

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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. Prepare the Peanut Sauce: In a bowl or 2-cup glass measuring cup, combine all peanut sauce ingredients including peanut butter, coconut aminos, lime juice, honey, sesame oil, garlic, ginger, red pepper flakes, and sea salt. Stir well until smooth. If the sauce is too thick to pour easily, add warm water one tablespoon at a time until desired consistency is reached.
2. Reserve Sauce for Dipping: Set aside ¼ cup of the prepared peanut sauce to be used later as a dipping sauce for the wraps.
3. Cut Rice Noodles: Using kitchen shears or a knife, cut the cooked thin rice noodles into approximately 3-inch pieces for easier handling and eating in the wraps.
4. Mix Wrap Filling: In a separate large bowl, combine the cooked shredded chicken, coleslaw mix, shredded carrots, cut rice noodles, chopped roasted peanuts, and chopped fresh cilantro.
5. Toss with Peanut Sauce: Pour the remaining peanut sauce (about ¾ cup) over the chicken and vegetable mixture. Toss everything together gently but thoroughly until all ingredients are evenly coated with the sauce.
6. Assemble Wraps: Divide the mixture evenly among 6 wraps of choice. Roll each wrap tightly and cut in half for serving.
7. Serve: Serve the peanut chicken wraps with the reserved peanut sauce for dipping on the side.
8. Storage: Store any leftover filling in an airtight container in the refrigerator for up to 5 days. Alternatively, pre-made wraps can be wrapped individually or packed in airtight containers and refrigerated for up to 3 days.

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Notes

• For gluten free option, serve in gluten-free wraps or enjoy the filling as a salad without any wrap.
• For peanut-free variation, substitute peanut butter with almond butter and replace chopped roasted peanuts with chopped almonds.
• Substitution for coconut aminos: Use 2 tablespoons tamari or soy sauce mixed with 2 tablespoons water to replace ¼ cup coconut aminos.
• Nutrition info provided is for the filling excluding the wrap.

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Nutrition

• Serving Size: 1 cup filling
• Calories: 278
• Sugar: 9g
• Sodium: 645mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 18mg