Creamy. Crunchy. Spicy. Healthy. These Asian Chicken Wraps, complete with a homemade Thai peanut sauce, are a burst of color, rich flavors, and texture that can be ready to devour in just 30 minutes.
These Asian-style chicken wraps are simultaneously a final salute to summer and an ideal recipe to transition us into the busy fall season ahead.
- Chock-full of wholesome, filling ingredients (like this Healthy Chicken Stir Fry).
- Lightly spicy, to warm your soul as you remember that cooler weather is just around the corner.
- Made entirely on the stovetop, so you can keep your house cool as you cling to those last precious rays of summer sunshine.
- Ready in 30 minutes so you can spend your final days of summer relaxing on your porch rather than hours cooking (psst: here are more 30-Minute Meals).
- Easy to make ahead and tote with you back to school or the office (check out these Asian Lettuce Wraps for another Thai-inspired portable recipe).
5 Star Review
“Just wanted to say I’ve made these so many times, they are amazing. The sauce recipe is a gem – I always double it!”
— Jeff —
How to Make Asian Chicken Wraps
Crunchy broccoli slaw and edamame are paired with tender chicken pieces tossed in a bright, zippy Thai peanut sauce, these wraps are healthy, come together quickly, and you’ll be licking the sauce from your fingers.
- Chicken. Succulent, plump pieces of sautéed chicken provide a healthy dose of lean protein. I usually go for boneless, skinless chicken breasts when I make these wraps, but you may use boneless, skinless chicken thighs if you prefer.
Cut this recipe time even further by swapping in precooked chicken, made with one of these easy methods (or even store bought rotisserie chicken):
- Peanut Butter. The base of a rich, nutty, and creamy sauce that’s so yummy, you’ll want to eat it by the spoonful (be sure to check out the Thai-Peanut Chicken Stir Fry in my cookbook—it’s so tasty it convinced my husband to propose).
- Soy Sauce. Balances the sweetness of the peanut butter with salty umami flavor.
- Sriracha + Honey. The sweet and spicy combo that adds a little kick to the sauce without overpowering it. Feel free to adjust to suit your taste preferences.
- Ginger + Lime Juice. Adds some bite and zip.
- Broccoli Slaw. One of my FAVE store-bought shortcuts (I also love it in this Asian Noodle Salad and Ramen Salad). Made from thinly shredded stems of broccoli, this slaw blend provides a little extra bulk to the wraps compared to traditional cabbage-base coleslaws.
- Edamame. These little gems add a healthy dose of fiber to the wraps as well as plant-based protein.
- Carrots. Contribute crunch and color while upping the vitamin A factor.
- Peanuts. Because crunchy Asian chicken wraps are the best Asian chicken wraps. Seriously, the more crunch, the better!
- Green Onions + Cilantro. Provide a finishing touch of oniony, herby freshness to the wraps.
- Whole Wheat Tortillas. Feel free to use traditional flour tortillas, but whole wheat are my go-to for rolling up these hearty wraps.
- Stir together the sauce ingredients.
- Cook the chicken.
- Toss the chicken in 1/4 cup of the peanut sauce, reserving the remaining sauce for serving.
- Saute veggies until crisp-tender—this will just take a minute or two.
- To assemble wraps, spread a spoonful of the reserved Thai peanut sauce on each tortilla.
- Top with the chicken, veggies, peanuts, and garnishes. Wrap tightly and ENJOY!
Don’t overfill your tortillas. It can be tempting to fill your wraps to the brim, but leaving enough room to roll everything properly will ensure your tortillas don’t tear and tragically leak out precious chicken, sauce, or veggies.
- To Store. Refrigerate the filling for up to 4 days. Assemble within a few hours of serving.
- To Freeze. I do not recommend freezing as the vegetables will become soggy once thawed and lose their crunch.
Meal Prep Tip
These wraps are a stellar make-ahead lunch. Assembled wraps can be made up to 4 hours in advance and stored in the refrigerator (or your lunch box) until ready to serve.
Serve leftover chicken tossed in peanut sauce over a bed of your favorite greens with Asian vegetables for a quick, easy salad.
Recommended Tools to Make this Recipe
- Cast Iron Skillet. Easy to clean and versatile, a quality cast iron skillet is well worth the investment.
- Mixing Bowls. This nested set of 10 mixing bowls is compact for easy storage and very durable.
- Tongs. These silicone tongs won’t scratch or damage cookware.
The Best Cast Iron Skillet
This 12-inch cast iron skillet is pre-seasoned with vegetable oil and made in the U.S.A. Plus, a quality silicone handle to prevent burns!
Frequently Asked Questions
Leftover peanut sauce can be kept in a covered container for up to 1 week. Toss leftovers with your favorite blend of Asian veggies, chicken, and tofu for an easy stir-fry or serve as a dipping sauce with strips of skewered chicken as a tasty Chicken Satay.
Peanut sauces, like this one, are healthy in moderation. Peanut sauces are packed with vitamin E and niacin; peanut butter is high in fat, but it’s “good” fat. Enjoy in moderation.
Yes! If you’d like to make these wraps vegetarian, swap the chicken for extra-firm tofu or tempeh. You can also check out these Vegetarian Lettuce Wraps.
For the Sauce:
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon Sriracha or similar spicy chili sauce
- 1 tablespoon minced fresh ginger
- 1 tablespoon fresh lime juice
For the Chicken Wraps:
- 1 pound boneless, skinless chicken breasts about 2 medium breasts
- 1 tablespoon canola oil or grapeseed oil, divided
- 2 cups broccoli slaw
- 1 cup shelled edamame thawed if frozen
- 1/2 cup shredded carrots
- 1/2 cup finely chopped green onions
- 1/4 cup dry roasted salted peanuts chopped
- Chopped fresh cilantro to taste
- 4 whole wheat tortillas
In a small bowl, stir together all of the sauce ingredients: peanut butter, soy sauce, honey, Sriracha, ginger, and lime. Set aside.
Cut the chicken into bite-sized pieces. Heat half of the oil in a large, non-stick skillet over medium-high. Once the oil is shimmering, add the chicken (be careful as the oil may splatter), and sauté the chicken until fully cooked, about 2-3 minutes per side.
Transfer to a bowl and blot away any excess oil. To the bowl, add 1/4 cup of the peanut sauce, then toss to coat the chicken. Reserve the rest of the sauce for serving.
To the same skillet in which you cooked the chicken, add the remaining oil and let warm for 30 seconds. Add the broccoli slaw, edamame, carrots, and half of the green onions and sauté until crisp-tender, about 2 minutes. Remove from heat.
To assemble wraps, spread a spoonful of the reserved sauce on each tortilla.
Top with the chicken, vegetables, chopped peanuts, remaining green onions, and fresh cilantro. Wrap and enjoy warm or at room temperature.
- TO STORE: The prepared filling can be prepared up to 1 day in advance and stored in an airtight container in the refrigerator. Assembled wraps can be made up to 4 hours in advance and stored in the refrigerator (or your lunch box) until ready to serve.
- TO FREEZE: I do not recommend freezing assembled Asian chicken wraps or prepared filling as the vegetables will become soggy once thawed and lose their crunch.
Serving: 1of 4Calories: 586kcalCarbohydrates: 47gProtein: 43gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 73mgPotassium: 1109mgFiber: 8gSugar: 15gVitamin A: 3065IUVitamin C: 63mgCalcium: 175mgIron: 4mg
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