Chicken Peanut Wraps

Chicken Peanut Wraps

I love dishes that are easy to assemble, full of texture, and packed with flavor—this Chicken Peanut Wraps recipe checks all those boxes. It’s a quick and fresh meal that’s perfect for busy days when you want something delicious without spending too much time in the kitchen. The combination of crunchy cabbage, tender chicken, and the creamy, slightly tangy peanut sauce creates a burst of flavor in every bite. Plus, it’s a versatile recipe—you can switch out the chicken with rotisserie chicken for convenience or customize the fillings to your liking. These wraps are always a hit in my kitchen, and I can’t wait for you to try them!

Chicken Peanut Wraps - Lafa’ef Al-Dajaj bi Al-Fool Al-Sudani

Dalool’s Kitchen

Servings

6 Wraps

Prep Time

15 minutes

Cook Time

15 minutes

Calories

200

Cuisine

Fusion

Category

Chicken Wraps

These Chicken Peanut Wraps (Lafa’ef Al-Dajaj bi Al-Fool Al-Sudani) are a delicious fusion of textures and flavors, featuring crunchy cabbage, carrots, and roasted peanuts tossed with tender chicken, all wrapped in soft tortillas. The star of the dish is the rich, creamy peanut sauce, made with smooth peanut butter, sesame oil, soy sauce, and fresh ginger, giving the wraps a nutty, savory taste with a hint of sweetness. With the addition of fresh cilantro and a touch of lime juice, these wraps are both refreshing and satisfying. They make for a perfect quick meal or snack, and the wraps can be easily customized for any preference.

Chicken Peanut Wraps - Lafa’ef Al-Dajaj bi Al-Fool Al-Sudani

Ingredients

    For the Chicken Wraps:

    • 1 cup freshly chopped red cabbage
    • 1 cup freshly chopped white cabbage
    • 1 cup shredded carrots
    • 1/3 cup roasted peanuts
    • 1/2 cup chopped fresh cilantro
    • 2 cooked chicken breasts, chopped or sliced (can be replaced with rotisserie chicken, recommended)
    • 6 large tortillas

    For the Peanut Sauce:

    • 1/4 cup smooth peanut butter
    • 2 tablespoons sesame oil
    • 3 tablespoons soy sauce
    • 2 tablespoons rice vinegar
    • 1 tablespoon honey
    • 1 tablespoon lime juice
    • 1 teaspoon grated fresh ginger
    • 1 clove garlic, minced
    • 1/4 teaspoon chili flakes (adjust to taste)
    • Salt to taste

    Directions

    1. In a large mixing bowl, combine the freshly chopped red and white cabbage, shredded carrots, roasted peanuts, and chopped fresh cilantro.

    2. In a separate bowl, whisk together the honey, olive oil, peanut butter, rice vinegar, soy sauce, sesame oil, pepper, salt, crushed red pepper flakes, grated ginger, and minced garlic until well combined to make the peanut sauce.

    3. Add the chopped or sliced chicken breasts to the cabbage mixture and toss everything together until evenly combined.

    4. Warm the tortillas slightly in the microwave or on a skillet to make them pliable.

    5. Spoon the chicken and cabbage mixture onto each tortilla, then add a layer of chopped coriander and some roasted peanuts.

    6. Drizzle generously with more peanut sauce if desired.

    7. Roll up the tortillas tightly, tucking in the sides as you go. Place the open side down on a serving dish.

    8. Garnish with some chopped coriander (optional).

    9. Serve with peanut sauce or sweet chili sauce and enjoy! Bil Afya!
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