Asian Chicken Wraps are ready in 20 minutes with crunchy broccoli slaw, your favorite chicken, and an easy homemade Thai peanut sauce.

Asian Chicken Wraps are the lunch I make on repeat all week long. A batch of homemade Thai peanut sauce, a big bag of crunchy broccoli slaw, and whatever chicken I have on hand come together into a wrap that tastes like way more effort than it actually takes. They’re perfect for busy weeknights, easy lunches, or anytime you’re craving those sweet, salty, peanutty Thai flavors.

 

The peanut sauce is really the star of the show here. It’s sweet, savory, and just a little spicy, and it keeps well in the fridge so you can mix up a batch and enjoy wraps all week. Whether you’re using rotisserie chicken, leftover grilled chicken, or frozen chicken tenders warmed up in the air fryer or toaster oven, these wraps come together in just a few minutes.

Ingredients You’ll Need

• Creamy Peanut Butter — the base of the Thai peanut sauce.
• Soy Sauce — for savory depth. Swap in tamari for a gluten-free version.
• Honey — balances the salty and spicy flavors.
• Rice Vinegar — adds a little tang.
• Ginger and Garlic — fresh, grated, for the best flavor.
• Sesame Oil — adds that toasty, nutty flavor Thai peanut sauce is known for.
• Crushed Red Pepper — for a little heat; adjust up or down to taste.
• Water — to thin the sauce to the right consistency.
• Broccoli Slaw — crunchy and holds up well to the sauce. Regular coleslaw mix works too.
• Chicken — chicken tenders, rotisserie chicken, grilled chicken, or leftover chicken all work.
• Wraps/Tortillas — whatever kind you like, including low-carb or flavored tortillas.
• Chopped Peanuts — for a little crunch on top.

How to Make Asian Chicken Wraps

1. Make Peanut Sauce. Mix the peanut butter, soy sauce, honey, rice vinegar, ginger, garlic, sesame oil, crushed red pepper, and water together until smooth. A liquid measuring cup makes this easy to mix, measure, and store.
2. Warm Chicken. Heat whatever chicken you’re using. Leftover cold chicken works too if you’d rather skip this step.

3. Assemble. Place a tortilla on a plate and top with broccoli slaw, a drizzle of peanut sauce, chicken, and a sprinkle of chopped peanuts.
4. Fold and roll. Fold the edges over, roll it up, and slice in half to serve.

Recipe Tips & Tricks

• Broccoli slaw is super crunchy and holds up well to the sauce, but any coleslaw mix or shredded greens will work.
• Mix the peanut sauce in a liquid measuring cup — it makes measuring, mixing, and storing leftovers easy.
• Add more veggies if you like — bell peppers or snap peas are great additions to the slaw.
• The peanut sauce will thicken as it chills, so let it sit out for a few minutes and give it a stir before using leftovers.

Recipe Variations

• Low-Carb: Swap the tortillas for large lettuce leaves, like butter lettuce or romaine, for a low-carb wrap.
• Gluten-Free: Use tamari in place of soy sauce.
• Change up the protein: rotisserie chicken, grilled chicken, chicken tenders, or leftover chicken all work well.
• Swap the broccoli slaw for a regular coleslaw mix if that’s what you have on hand.

Storage

Peanut Sauce: Store leftover sauce in an airtight container in the fridge for 3-4 days. It will thicken as it chills, so let it warm up a bit and stir before using.

Wraps: These wraps are best assembled fresh, but you can prep the peanut sauce, chicken, and slaw ahead of time and store them separately in the fridge so you can build a wrap in minutes.

More Easy Chicken Dinner Recipes

• Baked Ranch Cheddar Chicken
• Instant Pot BBQ Chicken
• Buffalo Chicken Wrap
• Garlic Tomato Baked Chicken
• Avocado Chicken Salad