Crunchy Peanut Chicken Wraps
Fresh, Crunchy, and Totally Satisfying
These Crunchy Peanut Chicken Wraps are the perfect balance of flavor and texture — crunchy vegetables, tender chicken, creamy peanut sauce, and peppery arugula all wrapped up in a soft gluten-free tortilla. It’s a fresh and wholesome lunch that doesn’t skimp on flavor.
I love mixing up my lunches — some days it’s salads or soups, and other days it’s a wrap filled with everything good. This one hits all the marks: quick to make, filling yet light, and packed with nutritious ingredients that keep you energized through the afternoon.
The Star of the Show: The Peanut Sauce
Let’s talk about the peanut sauce — it’s the real hero here. Rich, savory, and a little sweet, it ties the whole wrap together. The best part? It takes just minutes to make and lasts for days in the fridge.
Use it for wraps, as a dip for veggies, or even tossed into warm peanut noodles with extra veggies for dinner. Once you make it, you’ll want to keep a jar on hand all week long.
More light lunch recipes.
Pro Tip:
For the crunchiest texture, prep your veggies ahead and keep them chilled until you’re ready to assemble your wraps. Add a sprinkle of crushed peanuts for an extra layer of crunch and flavor.
These Crunchy Peanut Chicken Wraps make healthy eating effortless — quick, customizable, and full of flavor. Perfect for meal prep or a grab-and-go lunch that actually satisfies.
Follow along on Instagram @whitesparrowfoodco for more fresh recipes, kitchen inspiration, and everyday favorites you’ll want to make again and again
Crunchy Peanut Chicken Wraps
- Total Time: 15 minutes
- Yield: 3 1x
- Diet: Gluten Free
Description
A simple wrap with all the peanut flavor, tender chicken and crunchy veggies you could want.
Ingredients
- 1 heaping cup roasted/cooked chicken, shredded
- 2 tablespoons fresh cilantro, roughly chopped
- 2 tablespoons roasted peanuts, roughly chopped
- 2 cups shredded iceberg lettuce or green cabbage
- assorted bell peppers, sliced (about 1 cup)
- 2 large handfuls fresh arugula
- gluten free wraps
- sriracha hot sauce, optional
Peanut Sauce
- 1/2 high quality peanut butter
- 2 tablespoons coconut aminos (or tamari or low sodium soy sauce)
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, minced finely
- 1 tablespoon lime juice
- 1 teaspoon (or more) sriracha hot sauce
- 2 garlic cloves, minced
- 2-4 tablespoons hot water, as needed
Blend all ingredients together in a small blender or by using a hand immersion blender. Start with 2 tablespoons hot water, and add more to get the desired consistancy.
Instructions
- In a mixing bowl, combine the chicken, cilantro, peanuts, iceberg lettuce and 2-3 tablespoons of the peanut sauce. Toss together – I like using tongs to fully coat the chicken and lettuce. Add more sauce to your liking.
- To assemble the wraps, lay the sliced peppers down the center of the wrap and top with a small handful of arugula. Spoon some of the chicken mixture on top.
- Starting from one side of the wrap, carefully roll it up tightly until it is closed and you have reached the other side of the wrap. Tuck the folded side underneath – so that its facing the plate or cutting board. Slice in half and serve with more peanut sauce and sriracha hot sauce.
Notes
This recipe makes 3 wraps
For the bell peppers, I had lunch box peppers (so the smaller ones). I used 5 of them in assorted colors.
I recommend using a high quality peanut butter – just peanuts and salt – no added sugar.
- Prep Time: 5
- Cook Time: 10
- Category: chicken
- Method: oven
- Cuisine: lunch
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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