A peanut chicken wrap is an easy, tasty, light dinner or lunch. Tender chicken, crunchy veggies, and a peanut butter-based sauce are wrapped in a tortilla shell.

If peanut butter and chicken sounds like a strange combination, I get it. Years ago, I was nervous to try this peanut chicken sheet pan dinner. I thought it sounded delicious, but it wasn’t a flavor combination I had ever tried. Despite a possible dinner flop, I forged ahead. The recipe was a big success and quickly became a favorite. Since then, I have used chicken and peanut flavors together in a stir-fry and a salad.

This wrap would definitely catch my eye on a sandwich shop menu. But so easy to make at home.

Elements

Peanut butter: I have always been team creamy peanut butter. But if crunchy is more your style, go for it!

Rice Vinegar: Adds a tangy contrast to the sweet flavors of peanut butter and honey.

Low Sodium Soy Sauce: Adds salty, complex flavor to the sauce

Sriracha Sauce: Spicy sriracha sauce adds a touch of heat. Use a tiny drop or omit if you don’t want the sauce to be spicy.

Honey: Adds sweetness to the sauce.

Flour Tortillas: The same flour tortillas typically used for tacos or burritos get used as a wrap.

Chicken: I pan-fried a small chicken breast to use in the wrap. This recipe would be a great use of leftover baked chicken.

Bell Pepper, Onion, Cabbage: Veggies add color and crunch to the wrap.

Preparation

If you need to bake or cook the chicken, start that process first.

Next, make the sauce. Stir together the peanut butter, vinegar, soy sauce, sriracha, and honey in a small bowl.

Prep the pepper, onion, and cabbage. Then lay the tortilla shells on a flat surface. Arrange the chicken and veggies on the tortilla shells and drizzle with peanut sauce.

Now the hardest part, at least for me. Roll up the tortillas into tight wraps. Apparently, excess filling makes it harder to wrap. But who wants a skimpy wrap? Just wrap tightly the best you can. Your peanut chicken wrap will be delicious.

Serve immediately and enjoy.