Crunchy Rainbow Peanut Chicken Wraps

Name: Crunchy Rainbow Peanut Chicken Wraps
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 2 cups cooked shredded chicken; 4 large flour or spinach tortillas; 1 cup shredded red cabbage; 1 cup shredded carrots; 1 red bell pepper, thinly sliced; 1 cucumber, sliced into matchsticks; 1/4 cup fresh cilantro, chopped; 1/4 cup creamy peanut butter; 2 tablespoons soy sauce; 1 tablespoon honey; 1 tablespoon lime juice; 1 teaspoon grated fresh ginger; 1 tablespoon warm water

A fresh and colorful wrap filled with crunchy veggies and a creamy peanut sauce.

By Enzo81 Kitchen· Global· October 14, 2026

enzo81.xyz

Prep

20 minutes

Cook

0 minutes

Total

20 minutes

Serves

These wraps have been a favorite in my kitchen for years because they are so bright and satisfying. They are perfect for a quick lunch when you want something that tastes fresh but still keeps you full throughout the afternoon.

The best part is the homemade peanut dressing that ties all the flavors together. If you have some leftover rotisserie chicken in the fridge, you can pull this whole meal together in just a few minutes without even turning on the stove.

Ingredients

2 cups cooked shredded chicken
4 large flour or spinach tortillas
1 cup shredded red cabbage
1 cup shredded carrots
1 red bell pepper, thinly sliced
1 cucumber, sliced into matchsticks
1/4 cup fresh cilantro, chopped
1/4 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon lime juice
1 teaspoon grated fresh ginger
1 tablespoon warm water

8Instructions

1
Start by making the peanut dressing. In a small bowl, whisk together the peanut butter, soy sauce, honey, lime juice, and ginger. Add a little warm water and whisk until it is smooth and easy to pour.
2
Lay your tortillas out on a clean, flat surface.
3
Divide the shredded chicken evenly among the four wraps, placing it in a line down the center of each tortilla.
4
Top the chicken with a handful of red cabbage, carrots, bell peppers, and cucumber slices.
5
Sprinkle the fresh cilantro over the vegetables to give it a bright flavor.
6
Drizzle a generous amount of the peanut sauce over the filling. You can also keep some on the side for dipping later.
7
Fold in the sides of the tortilla and roll it up tightly from the bottom like a burrito.
8
Slice each wrap in half on a diagonal and serve immediately.

Tips

You can make the peanut sauce a day in advance and keep it in the fridge. To make this vegan, just swap the chicken for extra firm tofu or chickpeas and use maple syrup instead of honey. These stay fresh in an airtight container for a few hours, so they are great for taking to work.

#high protein #healthy #lunch #quick #easy

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