Asian Peanut Chicken Wraps with Sriracha Sauce
Fresh, vibrant chicken wraps loaded with crispy cabbage slaw, roasted peanuts, and creamy peanut sauce with a kick of sriracha. The combination of crunchy vegetables, tender seasoned chicken, and rich peanut flavors creates a satisfying handheld meal. Perfect for lunch, meal prep, or casual entertaining. This version balances heat, crunch, and creaminess with homemade sauces that simple ingredients into restaurant-quality wraps.
Ingredients
- 1 lb boneless skinless chicken breast
- ½ tsp salt
- ½ tsp ground black pepper
- 1 tbsp avocado oil
- 1 ½ cups shredded purple cabbage
- 4 large carrots, peeled and cut into matchsticks
- ¼ large white onion, sliced
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 2 tsp fresh lime juice
- 1 tsp soy sauce
- ¼ tsp salt
- ⅓ cup fresh cilantro, chopped
- ½ cup peanuts, roasted and salted, chopped
- 4 green onions, diced
- 4 large butter lettuce leaves
- 4 large flour tortillas
- 3 tbsp soy sauce, for sriracha sauce
- 2 clove garlic, minced
- 3 tsp sriracha
- 1 tbsp sesame oil, for sriracha sauce
- 1 ½ tbsp rice vinegar, for sriracha sauce
- 2 tsp fresh ginger, grated
- 1 tbsp honey
- ½ cup peanut butter
- 2 tbsp rice vinegar, for peanut dipping sauce
- 1 ½ tbsp soy sauce, for peanut dipping sauce
- 1 tbsp sriracha, for peanut dipping sauce
- 1 tbsp maple syrup
- water, to thin peanut sauce(optional)
Instructions
- 1
Season chicken breasts with salt and pepper on both sides.
- 2
Heat avocado oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until internal temperature reaches 165F. Set aside to cool.
- 3
Combine purple cabbage, carrots, and white onion in a bowl. Toss with rice vinegar, sesame oil, lime juice, soy sauce, and salt until coated. Add cilantro and toss again. Set aside.
- 4
Whisk together sriracha sauce ingredients: soy sauce, garlic, sriracha, sesame oil, rice vinegar, ginger, and honey until thick.
- 5
Once chicken has cooled, cut into chunks or strips. Stir in half of the sriracha sauce to coat chicken.
- 6
For peanut dipping sauce, whisk together peanut butter, rice vinegar, soy sauce, sriracha, and maple syrup. Add water one tablespoon at a time until desired consistency.
- 7
Spread 2 tablespoons sriracha sauce on each tortilla. Layer with butter lettuce, sauced chicken, cabbage slaw, peanuts, and green onions.
- 8
Roll wraps tightly. Serve immediately or wrap in plastic wrap or parchment paper.
- 9
Serve with peanut dipping sauce on the side.
Tips
Cook chicken to exactly 165F for food safety. Use a meat thermometer to avoid overcooking, which dries out the meat.
Assemble wraps no more than 2 hours before serving to prevent tortillas from becoming soggy. Wrap individually in parchment for transport.
Make both sauces ahead and refrigerate. The slaw also keeps for 2 days, allowing quick assembly at mealtime.
Good to Know
Wrapped wraps keep in an airtight container in the refrigerator for up to 2 days. Store sauces separately in sealed containers for up to 4 days. Component slaw keeps for 2 days refrigerated.
Prepare chicken, slaw, and both sauces up to 2 days ahead. Refrigerate separately. Assemble wraps no more than 2 hours before serving or wrap individually in parchment for transport.
Serve immediately while tortillas are still pliable. Provide peanut dipping sauce on the side. Pair with fresh lime wedges, cucumber slices, or a light Asian slaw salad.
Common Mistakes
Do not skip the 165F temperature check to avoid undercooked chicken or dry, overcooked meat
Do not assemble wraps too far in advance to avoid soggy tortillas
Do not roll wraps too loosely to avoid them falling apart when eating
Substitutions
Vegan Options
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these wraps ahead for meal prep?
Yes, prepare all components separately and refrigerate for up to 2 days. Assemble wraps no more than 2 hours before eating, or wrap individually in parchment paper to eat within 4 hours. Store sauces in separate containers.
What if I do not have butter lettuce?
Substitute with any large, sturdy lettuce leaves such as green leaf, romaine, or iceberg. Avoid fragile varieties like arugula or spinach that will fall apart. You can also wrap in an extra tortilla for more structure.
How long can I keep leftover peanut sauce?
Store peanut sauce in an airtight container in the refrigerator for up to 4 days. If it thickens, thin with water or a splash of soy sauce. Freeze for up to 2 months in a sealed container; thaw in the refrigerator and adjust consistency with water.