Picture this: tender, juicy chicken glazed in a sweet and savory peanut sauce, wrapped up with crisp vegetables and fresh herbs in a soft tortilla. That’s exactly what you get with this Asian Peanut Chicken Wrap – a flavor-packed meal that’s going to become your new lunch obsession!
When I first tried making these wraps, I was blown away by how the creamy peanut sauce brings everything together. The combination of textures – from the tender chicken to the crunchy cabbage and carrots – creates such a satisfying bite. Plus, they’re incredibly versatile and perfect for meal prep, making them ideal for busy weekdays when you want something delicious but don’t have hours to spend in the kitchen.
Table of Contents
Key Takeaways
- Quick and easy – Ready in just 25 minutes with simple ingredients you probably already have
- Packed with flavor – The homemade peanut sauce is sweet, savory, and slightly spicy
- Customizable – Swap proteins, add your favorite veggies, or adjust spice levels to taste
- Meal prep friendly – Components can be made ahead and assembled when ready to eat
- Healthier option – Loaded with fresh vegetables and lean protein for a balanced meal
Why You’ll Love This Asian Peanut Chicken Wrap
✨ Lightning fast – From start to finish, you’ll have these wraps ready in under 30 minutes, making them perfect for busy lunch breaks or quick dinners.
✨ Flavor explosion – The combination of creamy peanut butter, soy sauce, lime juice, and a hint of heat creates an addictive sauce that coats every bite.
✨ Incredibly flexible – Don’t have chicken? Use shrimp, tofu, or leftover protein. Missing an ingredient? No problem – these wraps are forgiving and adaptable.
✨ Perfect for any occasion – Whether you’re packing lunch for work, hosting a casual dinner, or need something portable for a picnic, these wraps deliver every time.
Ingredient Highlights & Notes
The magic of these wraps lies in the balance of flavors and textures. The peanut sauce is the star of the show – it’s what transforms ordinary ingredients into something extraordinary. I love using natural peanut butter because it gives the sauce a richer, more authentic taste, but any smooth peanut butter will work beautifully.
For the chicken, boneless thighs stay incredibly juicy, but if you prefer white meat, chicken breasts work just fine. The key is not to overcook them! The vegetables add that essential crunch and freshness that makes each bite so satisfying.
For the Peanut Sauce:
- 1/3 cup smooth peanut butter (natural works best, but any brand is fine)
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon honey (or maple syrup for vegan option)
- 1 tablespoon rice vinegar (apple cider vinegar works too)
- 1 teaspoon sesame oil (adds amazing nutty flavor)
- 1 clove garlic, minced (fresh is best)
- 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground)
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 2-3 tablespoons warm water (to thin the sauce)
For the Chicken:
- 1 pound boneless chicken thighs or breasts (cut into strips)
- 1 tablespoon vegetable oil
- Salt and pepper to taste
For Assembly:
- 4 large flour tortillas (whole wheat works great too)
- 2 cups napa cabbage, thinly sliced (or regular cabbage)
- 1 large carrot, julienned (adds sweet crunch)
- 1 red bell pepper, thinly sliced
- 1/2 cucumber, julienned (removes excess moisture)
- 1/4 cup fresh cilantro leaves
- 2 green onions, sliced
- 1/4 cup roasted peanuts, chopped (optional but highly recommended)
Equipment & Tools
You won’t need any fancy equipment for these wraps – just basic kitchen tools that you probably already have:
- Large skillet or wok for cooking the chicken
- Small mixing bowl for whisking the peanut sauce
- Sharp knife for prepping vegetables
- Cutting board
- Measuring cups and spoons
- Whisk or fork for mixing the sauce
Instructions & Method
Step 1: Make the Peanut Sauce (5 minutes)
In a small bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Gradually add warm water, one tablespoon at a time, until you reach your desired consistency. The sauce should be smooth and pourable but not too thin. Set aside – the flavors will meld beautifully while you prepare everything else.
Step 2: Prep Your Vegetables (10 minutes)
While the sauce sits, slice your cabbage into thin ribbons, julienne the carrot and cucumber, and slice the bell pepper into thin strips. Having everything prepped and ready makes assembly so much easier! I like to arrange everything in separate bowls – it makes me feel like I’m running my own little wrap station.
Step 3: Cook the Chicken (8-10 minutes)
Heat the vegetable oil in a large skillet over medium-high heat. Season the chicken strips with salt and pepper, then add them to the hot pan. Cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F). The chicken should have lovely caramelized edges – that’s where so much flavor lives!
Step 4: Glaze with Peanut Sauce (2 minutes)
Remove the skillet from heat and add about half of the peanut sauce to the cooked chicken. Toss everything together until the chicken is beautifully coated. Reserve the remaining sauce for drizzling later.
Step 5: Warm the Tortillas (1 minute)
Quickly warm your tortillas in a dry skillet for about 30 seconds per side, or wrap them in damp paper towels and microwave for 20-30 seconds. Warm tortillas are so much more pliable and delicious!
Step 6: Assemble Your Wraps (5 minutes)
Lay each tortilla flat and add a generous portion of the glazed chicken down the center. Top with cabbage, carrots, bell pepper, cucumber, cilantro, and green onions. Drizzle with the remaining peanut sauce and sprinkle with chopped peanuts if using.
Step 7: Roll and Serve
Fold in the sides of the tortilla, then roll tightly from bottom to top. Cut in half diagonally if desired, and serve immediately. The first bite is pure magic – you get all those incredible flavors and textures in perfect harmony!
Tips, Variations & Substitutions
Make it your own: Feel free to swap the chicken for shrimp (cook for just 2-3 minutes), firm tofu, or even leftover beef from a stir-fry. The peanut sauce pairs beautifully with almost any protein.
Spice level adjustments: Love heat? Add some sriracha to the sauce or include sliced jalapeños in your wrap. Prefer it mild? Skip the red pepper flakes entirely – the sauce is still incredibly flavorful without them.
Vegetable swaps: No napa cabbage? Regular cabbage, lettuce, or even spinach works great. You can also add bean sprouts, snap peas, or any crunchy vegetables you have on hand.
Gluten-free option: Use tamari instead of soy sauce and choose gluten-free tortillas or lettuce leaves for wrapping.
Nut-free alternative: Substitute the peanut butter with sunflower seed butter or tahini for a completely different but equally delicious flavor profile.
Troubleshooting: If your peanut sauce is too thick, add more warm water a teaspoon at a time. If it’s too thin, whisk in a bit more peanut butter. The sauce should coat the back of a spoon nicely.
Serving Suggestions
These wraps are fantastic on their own, but they pair beautifully with:
- Fresh fruit like mango slices or pineapple chunks
- Asian-style coleslaw for extra crunch
- Coconut water or iced green tea to complement the flavors
- Crispy baked sweet potato fries for a heartier meal
They’re perfect for lunch boxes, picnics, or casual dinners. I love serving them at parties because they’re so easy to eat and everyone can customize their own!
Storage, Make-Ahead & Reheating
Storage: Assembled wraps are best eaten immediately, but you can store components separately in the refrigerator for up to 3 days.
Make-ahead magic: The peanut sauce actually gets better after sitting for a few hours, so make it ahead! You can also cook the chicken and prep all vegetables the night before. Just store everything in separate containers and assemble when ready to eat.
Meal prep tip: For the ultimate meal prep, portion out the cooked chicken, prepared vegetables, and sauce in separate containers. When you’re ready for lunch, just warm a tortilla and assemble your wrap – it takes less than 2 minutes!
Freezing: The peanut sauce freezes well for up to 3 months. Thaw in the refrigerator overnight and whisk in a bit of warm water to restore the consistency.
Nutrition & Dietary Notes
Each wrap provides approximately:
- Calories: 420-450
- Protein: 28-30g
- Healthy fats from peanut butter and sesame oil
- Plenty of vegetables for fiber and vitamins
These wraps are naturally dairy-free and can easily be made gluten-free or vegan with simple substitutions. They’re also packed with fresh vegetables, making them a well-balanced meal that will keep you satisfied for hours.
Frequently Asked Questions
Can I use crunchy peanut butter instead of smooth?
Absolutely! Crunchy peanut butter adds extra texture to the sauce. You might need to add a bit more liquid to achieve the right consistency.
How do I prevent my wraps from getting soggy?
Pat your vegetables dry after washing, especially the cucumber. You can also lightly salt the cucumber slices and let them drain for 10 minutes before using.
Can I make this with rotisserie chicken?
Yes! Just shred the rotisserie chicken and toss it with the peanut sauce. You might want to warm it slightly in a skillet for the best flavor.
What if I don’t have rice vinegar?
Apple cider vinegar or white wine vinegar work perfectly as substitutes. You could even use fresh lime juice for a slightly different but delicious flavor.
How spicy are these wraps?
With the amount of red pepper flakes listed, they have just a gentle warmth. If you’re sensitive to spice, start with a pinch and adjust to taste.
These Asian Peanut Chicken Wraps have become a regular in my meal rotation, and I think they’ll become one of your favorites too! The combination of that creamy, flavorful peanut sauce with fresh vegetables and tender chicken is simply irresistible. Whether you’re looking for a quick lunch, easy dinner, or something special for meal prep, these wraps deliver on all fronts.
Just like other favorites on Martha Blogger, this recipe proves that delicious, restaurant-quality meals can be made right in your own kitchen with simple ingredients and minimal fuss. Give them a try – I guarantee you’ll be making them again and again!