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.

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)

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Instructions

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.
Reserve Sauce for Dipping: Set aside ¼ cup of the prepared peanut sauce to be used later as a dipping sauce for the wraps.
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.
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.
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.
Assemble Wraps: Divide the mixture evenly among 6 wraps of choice. Roll each wrap tightly and cut in half for serving.
Serve: Serve the peanut chicken wraps with the reserved peanut sauce for dipping on the side.
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.

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.

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