Peanut Chicken Wraps

This delicious peanut chicken wrap recipe is connected to a core college memory for me. Let me explain: In college I played centerfield for the Northwestern University softball team, and every February our Chicago-based team would travel to warm Clearwater, Florida for an early season tournament. Between games our team caravan would always stop at the local Einstein Bros Bagels for lunch and I would always order a peanut chicken wrap. Something about the salty-savory flavors and the texture of the noodles and crunchy peanuts inside the wrap has stayed with me for the last 20+ years. Even though this wrap is no longer available on the Einstein Bros menu, I recreated it from memory and one bite takes me right back to those college days. 

Spotlight Worthy Ingredients

This isn’t the full list of ingredients, but a few notes I have about the main ones: 

• Natural peanut butter – natural, creamy peanut butter without added sugars works best for this recipe and almost any brand will work. I’ve tested it with so many pbs, including Justin’s Classic Peanut Butter, Smucker’s Natural Peanut Butter, Crazy Richard’s 100% Peanuts PB, Old Home Natural Peanut Butter, Santa Cruz Organic PB, and Trader Joe’s Organic Salted Valencia PB and each one tasted great. 
• Coconut aminos – just like in this Asian chicken salad, I use coconut aminos to get a savory flavor similar to soy sauce. I like to use it in recipes like this because it contains 70 percent less sodium than traditional soy sauce. But if you don’t have coconut aminos, sub in half the amount of soy sauce, shoyu, or tamari, and mix with the same amount of water (ie: 2 tablespoons soy sauce mixed with 2 tablespoons water).
• Shredded chicken –  I use precooked shredded boneless skinless chicken breast. But shredded chicken thigh meat, chopped grilled chicken, or even chicken pulled off of a rotisserie chicken will work great. 
• Thin rice noodles – the addition of thin rice noodles or glass noodles makes this recipe similar to the Einstein Bros Bagels version I remember. Precook the noodles and add them to the chicken salad mixture before stuffing the mixture into wraps. I like the Eden Bifun rice pasta and these Lotus Pho Rice Noodles.
• Wraps of choice – I wrap this mixture in flour tortillas or spinach tortillas, but it’s also good stuffed into grain-free tortillas, or Boston, Bibb, or romaine lettuce leaves for a lower carbohydrate option. Egg-based wraps (such as the EggLife brand) are also a good gluten-free choice.  

Find the ingredient list with exact measurements in the recipe card below.

Making Peanut Chicken Wraps

These Thai peanut chicken wraps come together in four basic steps. They last well in the fridge for up to 3 days after making. 

1. Make the peanut sauce: The Thai peanut sauce serves as both the binder for the chicken salad and also as a dipping sauce for the wraps. Stir all the sauce ingredients together in a small bowl or a 2-cup glass measure. The peanut sauce itself can be made up to 5 days ahead. 
2. Cook and cut the noodles: Cook the rice noodles according to package directions (it only takes a few minutes). Then drain the noodles and cut them into about 3-inch pieces. I use kitchen shears to do this, but you can also cut them with a chef’s knife. 
3. Combine the chicken mixture: Combine the cooked chicken, cooked noodles, shredded carrots, cole slaw mix, roasted peanuts, and cilantro in a large bowl. Pour the peanut sauce over top and toss until well combined. 
4. Assemble the wraps: Add the mixture to tortillas and roll and fold to enclose. Cut the wraps in half and serve with the reserved peanut sauce for dipping. 

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Make It Gluten Free

To make this recipe gluten free, the chicken-noodle salad filling can be eaten just as is, without putting it inside of a wrap. It’s delicious served this way with an extra garnish of chopped cilantro and roasted peanuts. Or, serve the filling in gluten-free tortillas, lettuce cups, or low-carb egg-based wraps (such as the EggLife brand). Also, be sure to use coconut aminos or gluten-free low sodium soy sauce to make the peanut sauce.

Make It Peanut Free

To make peanut-free wraps, use ½ cup almond butter to replace the ½ cup peanut butter. And use chopped almonds in place of the chopped roasted peanuts. 

Side Dish Suggestions

These wraps make a whole meal on their own, providing plenty of protein, healthy fats, and energy-supplying carbohydrates. When I pack them into meal prep containers for make-ahead lunches, I add lime wedges for squeezing lime juice over top. I also add little containers with extra peanut sauce for dipping. I might add fruit, too, such as apple slices or grapes. For a little spice, it’s also good with a few squeezes of Sriracha

Storing Leftover Wraps

Store the peanut chicken filling in the refrigerator for up to 5 days. Or, the pre-made wraps can be individually wrapped and stored for up to 3 days when packed in airtight containers. I once served the leftover filling inside taco shells and it was absolutely delish thanks to the added crunch. I topped them with some chopped red bell pepper and sliced green onions.

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The photos in this post were taken by Megan McKeehan.

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