These Rainbow Peanut Chicken Wraps are bright, fresh, crunchy, and packed with delicious flavor! Crisp veggies, chicken, roasted peanuts, fresh mint and cilantro are drizzled with a homemade peanut sauce and tucked into a whole grain wrap. They’re so incredibly tasty and couldn’t be more perfect for a satisfying, quick and easy throw together meal!
If there were ever a perfect wrap, hands down these Crunchy Rainbow Peanut Chicken Wraps would take the cake. They’re everything you’d want in a satisfying meal. From biting into the soft tortilla to the crunch of the crisp rainbow veggies and crushed peanuts to the creamy and flavorful peanut sauce dressing, it’s crazy how good it is. And it’s balance of carbs from the wrap, protein from the chicken and fat from the dressing, as well as all the fiber, make this meal wonderfully satiating.
Don’t Forget the Carb In Your Collard Green Rainbow Wraps For a More Satisfying Meal
Have you seen a collard green rainbow wrap recipe before? There’s a bunch. And typically a lot of them will use collard greens as the wrap and stuff it with a protein and veggies. While there’s nothing wrong with this, chances are you’ll end up hungry soon after and start to carve carbs later on. If you’re looking for a more satisfying meal that will hold you over longer, add a carb. For this recipe, I wrapped all the goodness in a large whole grain wrap. And if you want to have some fun with wrapping your ingredients in collard greens, add a rice noodle or a grain like rice or quinoa.
How to Make These Crunchy Rainbow Peanut Chicken Wraps
- Make the peanut sauce. In a small bowl, whisk together peanut butter, coconut aminos, brown rice vinegar, sesame oil, maple syrup, ginger, garlic, sambal oelek and lime juice. Depending on the thickness of your peanut butter, you may need to thin the consistency with a little warm water. Start by whisking in a small amount and gradually adding more until you reach a desired consistency.
- Prep your veggies. Shred carrots and cabbage using a box grater or julienne them on a mandolin. To prep the collard greens, remove the ribs and stack the leaves on top of each other. Roll the leaves into a tight log shape. Slice to make very thin strands and chop another time or two.
- Assemble your wraps. To the center of a large tortilla wrap add cooked chicken, cabbage, collard greens, carrots, mint leaves, cilantro leaves, and chopped peanuts. Drizzle with a tablespoon of peanut sauce.
- Roll the wraps. Carefully tuck in the sides of the wrap as you roll the bottom portion of the tortilla over the top of the ingredients. Continue to roll while keeping everything taught, so the filling remains securely tucked inside. Either wrap in parchment paper to save for later, or secure with a toothpick, slice in half and enjoy! Serve with extra peanut sauce!
If you make these Crunchy Rainbow Peanut Chicken Wraps make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
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Crunchy Rainbow Peanut Chicken Wraps
- Prep Time: 15 Minutes
- Total Time: 15 minutes
- Yield: Makes 4 Wraps 1x
Description
A rainbow of crisp veggies, chicken, roasted peanuts, fresh mint and cilantro are drizzled with a homemade peanut sauce and tucked into a whole grain wrap. They’re so incredibly tasty and couldn’t be more perfect for a satisfying, quick and easy throw together meal!
Ingredients
For the Peanut Sauce:
1/2 c. natural peanut butter
1 1/2 tsp. grated fresh ginger
1 clove garlic, grated
3 Tbsp. coconut aminos
1 Tbsp. brown rice vinegar
2 tsp. toasted sesame oil
2 tsp. maple syrup
1 tsp. sambal oelek
Juice of 1 lime
2–4 Tbsp. warm water
For the wraps:
4 c. sliced, chopped, or shredded cooked chicken breast
2 large carrots, shredded
2 c. thinly sliced collard greens
1 1/2 c. shredded red cabbage
1/4 c. cilantro leaves
1/4 c. mint leaves
1/4 c. crushed peanuts
4 large whole grain tortilla wraps
Instructions
- To make the peanut sauce, whisk together the peanut butter through lime juice in a small bowl. Depending on the consistency of your peanut butter, you may need to thin out the dressing with warm water. If so, start by whisking in two tablespoons and gradually adding more until it’s reached your desired consistency.
- To assemble the wraps, divide the cooked chicken, carrots, collard greens, red cabbage, cilantro, mint and peanuts between the tortilla wraps. Drizzle about a tablespoon of the peanut sauce over each wrap. Carefully fold in the sides as you roll your wrap until the ingredients are securely tucked inside. Secure with toothpick if needed. Serve with extra peanut sauce and enjoy!
Notes
The peanut sauce will keep in the fridge for up to one week. If it becomes too thick, thin with a little warm water.
Keywords: peanut sauce, chicken wrap, rainbow wrap, collard greens, easy recipe
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