Crunchy peanut butter, juicy chicken, lime juice, crisp veggies, and soft tortillas—this wrap has flavor, texture, and serious lunch vibes.

this recipe

So here’s the thing—I didn’t actually plan on making Peanut Chicken Salad Wraps the first time. I was standing in my kitchen with half a rotisserie chicken from two days ago, a questionable cucumber, and a jar of peanut butter that had somehow become my emotional support food that week (don’t judge).

But something about that combo just clicked in my brain. Maybe it was the craving for something fresh and spicy? Or the fact that it was way too hot to cook anything elaborate. Whatever it was, I started whisking together whatever I had on hand—lime juice, soy sauce, ginger, that peanut butter—and suddenly, it smelled like something you’d find at a fancy food truck or one of those trendy fusion cafes that serves everything on wooden boards.

The wraps turned out insanely good. My husband took one bite, gave me that slow nod of approval, and said, “Okay…this one’s a keeper.” And boom—these wraps became part of our regular lunch rotation. I’ve tweaked them since, of course. More lime here, extra crunch there. But every time I make them, they remind me that sometimes, the best recipes come from chaos.

Why You’ll Love This Peanut Chicken Salad Wraps Recipe?

You know those recipes that taste like effort but come together in like… 20 minutes? This is that. The combo of warm, spicy chicken and creamy peanut sauce with cold, crisp veggies tucked into a soft tortilla—it’s just happy food. There’s a sweet-tangy zing from the lime juice, a tiny bit of heat (but nothing aggressive), and a whole lotta flavor layered in every bite. They’re light enough for summer, but satisfying enough that you won’t be raiding the snack drawer an hour later.

Ingredient Notes:

Let me break down what’s going on here, ingredient by ingredient—because I hate when recipes assume you already know what works and what doesn’t.

• Sugar – Not much, just enough to balance the lime and soy. If you’re sweet enough already (ha!), you can cut it back.

• Fresh Ginger – I highly recommend using fresh. The powdered stuff just doesn’t bring that spicy, zingy kick.

• Lime Juice – The real MVP. Use fresh limes if you can, but bottled lime juice in a pinch? Totally okay. I’ve been there.

• Soy Sauce – Brings that savory, umami depth.

• Crunchy Peanut Butter – Adds texture and richness. If you’ve only got creamy, that’s fine too, but crunchy’s the secret to making it feel like it came from a restaurant.

• Cilantro, Bell Pepper, and Cucumber – These give the whole wrap a crisp, refreshing bite. Skip the cilantro if you hate it (you’re not alone), or add carrots if you’ve got ’em.

• Chicken – I sautéed fresh pieces, but rotisserie leftovers work so well here. Bonus: no stove needed.

• Red Pepper Flakes – Optional but worth it. Just a pinch can wake the whole thing up.

• Tortillas & Romaine – I used flour tortillas and classic romaine, but honestly? Use what you love. Collard greens, butter lettuce, rice wraps—it’s all fair game.

How To Make Peanut Chicken Salad Wraps?

Step 1: Whisk Like You Mean It
In a big bowl, mix up your lime juice, sugar, ginger, soy sauce, salt, garlic, and red pepper. Then add your peanut butter and water. If your peanut butter is super thick, warm it a little first—it helps it blend better. Whisk it until it’s creamy and smooth, then stir in your chopped veggies and cilantro. It’ll smell incredible. Try not to eat it all with a spoon.

Step 2: Cook the Chicken (or Grab the Rotisserie)
If you’re cooking fresh chicken, heat a bit of peanut oil in a skillet and toss the pieces with some red pepper flakes. Sauté until golden and cooked through—should take about 5-7 minutes. If you’re using leftover chicken, just warm it up gently. Either way, once it’s hot and ready, toss it into your peanut sauce bowl and stir everything together.

Step 3: Wrap It Up
Warm your tortillas so they’re nice and flexible. I usually microwave them for about 15 seconds under a damp paper towel. Then spoon about ½ cup of the chicken mixture down the center, add some chopped romaine, and wrap it up like you’re tucking in a burrito baby. Done!

Storage Options:

Honestly, they taste best fresh, but you can totally store the chicken filling separately for 2–3 days in the fridge. Keep the tortillas and lettuce separate or things get weird and soggy. I’ve packed these up for road trips and they held up pretty well for a few hours in a cooler too—just wrap ‘em tight in foil.

Variations and Substitutions:

• Swap the Protein – Tofu, shrimp, leftover steak—whatever you’ve got.

• Make it Veggie – Just skip the meat and add extra crunchy veggies like carrots, cabbage, or edamame.

• Change the Wrap – Use rice paper, collard greens, or even pita bread.

• No Peanut Butter? – Almond or sunflower seed butter work in a pinch. It’ll taste different, but still great.

• Add Extras – Chopped peanuts on top? Yesss. A drizzle of sriracha? Even better.

What to Serve with Peanut Chicken Salad Wraps?

These wraps are kinda like that one friend who gets along with everyone—they pair well with so many sides.

• Chilled Noodles or Pasta Salad – Tossed with sesame oil, soy, and a little vinegar.

• Fruit Slices or Skewers – Think mango, pineapple, or watermelon.

• Crispy Edamame – Roasted with sea salt for a salty snack.

• Iced Tea or Sparkling Lime Water – Keep it cool and refreshing.

Frequently Asked Questions:

Can I meal prep these?
Yes, but keep the filling and tortillas separate until you’re ready to roll. No one likes a soggy wrap. Trust me.

What if I don’t like cilantro?
Totally okay. Use parsley or skip it. No flavor police here.

Are these spicy?
Just a little. But if you’re sensitive, skip the red pepper flakes. Or if you’re a heat-lover—add extra and maybe some chili garlic sauce on top.

And hey—if you make these Peanut Chicken Salad Wraps, I’d love to hear what you think. Snap a pic, tag me, or just drop a comment and tell me how it went. Whether you stuck to the script or added your own twist, I wanna know. Recipes like this? They’re meant to be shared.

Can’t wait to see what you do with it.

Keep the Flavor Coming – Try These:

Creamy Garlic Mushrooms And Bacon

Creamy Crack Chicken Noodle Soup

Cheesy Mississippi Mud Potatoes

Peanut Chicken Salad Wraps

These flavorful Peanut Chicken Salad Wraps combine tender chicken, crisp vegetables, and a rich, zesty peanut-lime sauce, all wrapped in soft flour tortillas. A refreshing, protein-packed meal perfect for lunch or dinner.

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Servings

Ingredients

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• 1½ tablespoons granulated sugar
• 1 tablespoon freshly minced ginger peeled
• 3 tablespoons freshly squeezed lime juice
• 1 tablespoon soy sauce
• ¼ teaspoon fine sea salt
• ¼ teaspoon ground red pepper
• 1 garlic clove finely minced
• ¼ cup crunchy peanut butter
• 2 tablespoons water
• 3 tablespoons finely chopped fresh cilantro
• 1 cup cucumber peeled, seeded, and finely chopped
• ¾ cup red bell pepper finely chopped
• 1 teaspoon peanut oil
• 6 boneless skinless chicken breast halves (4 oz each), cut into bite-sized pieces
• ½ teaspoon crushed red pepper flakes
• 8 flour tortillas 8-inch
• 4 cups chopped romaine lettuce

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Instructions

 

Prepare the Peanut Sauce:

1. In a large mixing bowl, combine the granulated sugar, minced ginger, lime juice, soy sauce, sea salt, ground red pepper, and garlic. Whisk until the sugar dissolves. Add the crunchy peanut butter and water, whisking until the mixture is smooth and emulsified. Stir in the chopped cilantro, cucumber, and red bell pepper. Set aside.

Cook the Chicken:

1. In a large skillet or wok, heat the peanut oil over medium-high heat. Sprinkle the chicken pieces with the crushed red pepper flakes. Add the chicken to the pan and sauté until the meat is fully cooked and lightly browned, approximately 6–8 minutes. Remove from heat and stir the cooked chicken into the peanut sauce mixture until evenly coated.

Assemble the Wraps:

1. Warm the flour tortillas according to the package instructions. Lay each tortilla flat and spoon approximately ½ cup of the chicken mixture onto the center of each one. Top with about ½ cup of chopped romaine lettuce. Roll each tortilla tightly to form a wrap.

Serve:

1. Serve immediately while warm, or wrap in parchment paper or foil for later consumption.

Notes

To make this recipe gluten-free, simply replace the flour tortillas with certified gluten-free tortillas (such as corn or gluten-free wraps). Additionally, ensure that the soy sauce used is labeled gluten-free, or substitute with tamari or coconut aminos.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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