Description
These Peanut Chicken Wraps are a delicious and refreshing meal perfect for a quick lunch or light dinner. Featuring a flavorful peanut sauce combined with tender shredded chicken, crisp coleslaw mix, shredded carrots, and thin rice noodles, wrapped in your choice of tortillas or leafy greens. Aromatic with ginger, garlic, and a hint of lime, these wraps offer a delightful balance of savory, sweet, and tangy flavors, complemented by crunch from roasted peanuts and fresh cilantro. Ready in just 25 minutes, they make a great make-ahead option for meal prep or entertaining.
Ingredients
Peanut Sauce
- ½ cup natural peanut butter
- ¼ cup coconut aminos
- Juice of 1 large lime (2-3 tablespoons lime juice)
- 1 tablespoon pure honey
- 1½ teaspoons toasted sesame oil
- 1 garlic clove, minced (or ½ teaspoon garlic powder)
- 1 teaspoon minced fresh ginger (or ½ teaspoon ground ginger)
- ½ teaspoon red pepper flakes (optional)
- ¼ teaspoon fine sea salt
- Warm water, if needed
Wrap Filling
- 2 cups cooked shredded chicken
- 2 cups coleslaw mix
- 2 cups shredded carrots
- 2 oz thin rice noodles, cooked
- ½ cup chopped roasted peanuts
- ¼ cup chopped fresh cilantro
- 6 wraps of choice (such as 8-inch tortillas, spinach wraps, egg wraps, or lettuce leaves)
Instructions
- Make the peanut sauce: In a bowl or 2-cup glass measure, combine the peanut butter, coconut aminos, lime juice, honey, toasted sesame oil, minced garlic, ginger, red pepper flakes (if using), and sea salt. Stir thoroughly until smooth. Add warm water, 1 tablespoon at a time, if the sauce is too thick to pour.
- Reserve dipping sauce: Set aside ¼ cup of the prepared peanut sauce to serve as a dipping sauce with the wraps.
- Prepare noodles: Cut the cooked thin rice noodles into approximately 3-inch pieces using kitchen shears or a knife for easier wrapping.
- Combine filling ingredients: In a large bowl, mix together the cooked shredded chicken, coleslaw mix, shredded carrots, cut rice noodles, chopped roasted peanuts, and chopped fresh cilantro.
- Toss with dressing: Pour the remaining ¾ cup of peanut sauce over the chicken and vegetable mixture. Toss well to evenly coat all ingredients.
- Assemble wraps: Divide the coated filling evenly among the 6 wraps of your choice. Roll up each wrap securely and cut them in half for easier serving.
- Serve: Arrange the peanut chicken wraps on a platter and serve with the reserved peanut dipping sauce on the side.
- Storage tips: Store any leftover filling in an airtight container in the refrigerator for up to 5 days. Alternatively, pre-make the wraps, wrap individually, and refrigerate for up to 3 days for convenient grab-and-go meals.
Notes
- You can substitute garlic powder and ground ginger if fresh ingredients are not available.
- The red pepper flakes are optional for added heat; adjust to taste.
- The wraps can be made using tortillas, spinach or egg wraps, or even lettuce leaves for a low-carb option.
- For gluten-free wraps, choose rice or corn tortillas or large lettuce leaves.
- Adjust the consistency of the peanut sauce with warm water to make it easier to toss and drizzle.
- Leftover sauce can also be used as a flavorful salad dressing or dipping sauce for vegetables.
- For a vegan version, substitute shredded chicken with tofu or tempeh and use a vegan wrap.
