Asian Chicken Wraps with Creamy Peanut Sauce



These Asian Chicken Wraps with Creamy Peanut dipping sauce are perfect for summer! Cook the chicken on the skillet or grill it and there is not a lot of work to have a yummy Asian infused healthy dinner! I love how these Asian Chicken Wraps with Creamy Peanut Sauce are perfect for lunch or an appetizer too!



Healthy, delicious, and quick meals this summer are a must to keep up with the kids and keep the house cool. I also love meals that you can prepare ahead of time! Once its dinner time just pull everything you prepared before hand out of the fridge, cook the chicken and voila you are ready to eat! I ate these Asian Chicken Wrap with a spinach wrap, stuffed with a crunchy cabbage mixture and chicken. Homemade peanut sauce always tastes better and is so easy! The tanginess of the cabbage mixture, saltiness and sweetness of the peanut sauce compliment each other so well. Texture combos are so important when making food too. The creaminess of the peanut sauce, crunch of the cabbage, and tenderness of the chicken go so well together!



Serve these Asian Chicken Wraps with Creamy Peanut Sauce for your family this summer with fresh fruit and still have enough time to play outside with them before the sunsets! A healthy dinner that your whole family will enjoy!


Asian Chicken Wraps with Creamy Peanut Sauce

Serves 6
Prep time 20 minutes
Cook time 15 minutes
Total time 35 minutes
Meal type Appetizer, Lunch, Main Dish, Snack, Starter
Misc Child Friendly, Gourmet, Pre-preparable
Occasion Barbecue, Casual Party


  • 1lb chicken tenderloin
  • 1 Small cabbage (4-6 leaves roughly chopped)
  • 2 cups fresh spinach (chopped)
  • 3 Medium carrots (peeled and grated)
  • 1-2 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon canola oil
  • 1 bag tortilla wraps
  • 1 bunch fresh cilantro
  • 1 tablespoon vegetable oil
  • 1/4 cup onion (minced)
  • 2 cloves garlic (minced)
  • 1 tablespoon fresh ginger (minced)
  • 2/4 cups creamy peanut butter
  • 1 cup almond milk or unswwtened coconut milk
  • 1 tablespoon sugar (optional)
  • 1-2 tablespoon soy sauce
  • 1 teaspoon asian chili sauce


Step 1
Peanut Sauce:
Heat oil in a medium saucepan over medium low heat. Add onion, garlic, and ginger until tender, 3-4 minutes. Stir well. Turn heat to low and whisk in peanut butter, milk, sugar, soy sauce, and chili sauce. Let sauce simmer until thick, about 5 minutes, stirring regularly. Taste to add more liquid for creaminess or flavor. Remove from heat and put in glass dish and store in refrigerator until ready to serve at room temperature.
Note: can be made ahead of time.
Step 2
Season chicken with salt and pepper and marinate with a spoonful of peanut sauce in plastic bag and handful of cilantro. Store in refrigerator. Remove 10 minutes before cooking or grilling. Cook or grill chicken until cooked all the way through. Once cooked let chicken sit for 3-5 minutes before cutting into cubes. These allows it to be more flavorful.
Step 3
Mix cabbage, grated carrots, and spinach in a medium bowl. In a small bowl mix rice vinegar, soy sauce and oil with a dash of sea salt and pepper. Mix well into cabbage mixture right before serving.
Step 4
Lay wrap flat and divide cabbage mixture evenly, top with chicken, drizzle with peanut sauce, fold edges, wrap and serve immediately.

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