These chicken wraps with chickpea salad and peanut dressing are a delicious and unique recipe that is sure to be a hit! These wraps are super easy to make, perfect for lunch or supper, and can easily be upgraded with any of your favorite wrap fillings.

a close up of a wrap that has been cut in half, you can see the other half of it and a dish in the background

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I know I say a lot of recipes on this blog are created on a whim, but I think this one might just take the cake. It started as something completely different, but somehow turned into this easy and delicious recipe.

I’d say these wraps were inspired by Thai chicken wraps. After all, they feature many of the same ingredients: chicken breast, cabbage, and peanut dressing. And I suppose I could have called this recipe Thai Peanut Chicken Wraps.

a close up of a tortilla with wrap filling on it

But the truth is, that just wouldn’t be true. This recipe actually came about because of a salad I made, which turned into more of a coleslaw, but with chickpeas. And for some reason, I couldn’t get crispy chicken out of my head while eating it.

So, I decided to do something I’m trying to make more of a habit this year: I followed my heart and my random food cravings, and thus, these wraps were created.

a cut wrap on plate there is a dish of salad next to the wrap

Do I now have another whole bowl of Thai salad in my fridge? Yes. Did I take these pictures on a random Wednesday before I left for work? Also yes. Was it worth it? 100% yes!

These crispy chicken wraps are easy to make, unique in the best way, and bursting with fresh, bright flavors. They feature a chickpea and cabbage salad, crispy chicken, and a delicious peanut dressing—and they’re sure to be a hit with everyone who tries them.

a tortilla with wrap filling on it, that hasn't been rolled up yet.

Chicken Wraps with Chickpea Salad & Peanut Dressing

For the Chickpea Salad, you’ll need:

Red bell pepper, diced
Carrot, peeled and shredded
Green cabbage, finely chopped or shredded. You can also use purple cabbage.
Chickpeas, drained and rinsed
Green onions, sliced

Peanut Dressing Ingredients:

Creamy peanut butter. I like to use natural peanut butter.
Ground ginger
Garlic, minced
Rice vinegar, you can also use lime juice.
Soy sauce
Curry powder
tumeric
Sea salt and freshly ground black pepper, to taste
Hot water, to thin

For the Wraps:

Tortillas. I like to use large flour tortillas, but you can also use whole wheat tortillas, spinach wraps, or even lettuce leaves to make lettuce wraps
Crispy chicken. I like to use my homemade oven-fried chicken, but store-bought chicken strips work great. You could also use grilled chicken or even rotisserie chicken.
Fresh cilantro

Additional Filling Ideas:

Jalapeño or crushed red pepper flakes for added spice
Sliced avocado
Lettuce, for added volume
Fresh tomatoes
Snap peas
Shredded coconut

a close up of a wrap that has been cut in half so you can see what's inside

How to Make Chicken Wraps with Chickpea Salad and Peanut Dressing

Prep and cook your chicken, then cut it into bite-sized pieces or thin strips. Set aside until ready to use.

In a small bowl, combine all of the peanut dressing ingredients except for the hot water and whisk to combine. Add the hot water, 1 tablespoon at a time, until you reach a drizzleable consistency. Set aside.

In a large mixing bowl, combine the salad ingredients and toss to combine. You can either add the dressing to the salad and toss to coat (which is what I usually do), or leave the dressing on the side and add your desired amount to each wrap.

Now you’re ready to assemble your wraps. Place a tortilla on a large plate or flat surface. Scoop a generous amount of salad (I use about 1½ cups) onto the tortilla, keeping it piled roughly in the center.

Layer the chicken over the top of the salad. I usually use the equivalent of about 2–3 chicken strips per wrap, but feel free to add as much or as little as you like.

If you didn’t add the peanut dressing to the salad already, drizzle your desired amount over the chicken. Top with fresh cilantro.

To roll the wrap, fold one half of the tortilla over the filling, gently pull the filling back, fold in the sides, and roll tightly. Cut in half and plate.

Repeat with the remaining ingredients.

These chicken wraps are best served immediately.

Enjoy!

a close up of a wrap that hasn't been rolled up yet, you can also see part of a wooden plate behind it

Recipe Notes

I don’t recommend prepping these wraps too far in advance. Making them in the morning and packing them for lunch should be fine, but I wouldn’t prepare them much earlier than that. The cabbage and red pepper in the salad tend to release moisture (especially if mixed with the dressing), which can lead to soggy wraps.

That said, both the salad and the peanut dressing can be made ahead of time and stored separately in airtight containers in the fridge for up to 3 days.

Personally, I think the salad portion of this recipe makes a fairly large batch. If you’re making these for yourself or just two people, you may want to cut the salad recipe in half. I usually get 4–6 wraps from one batch, depending on how much salad and chicken I add to each wrap.

To make these wraps even more delicious, consider frying the finished wraps! To do this, melt about 1 tablespoon of butter in a large skillet over medium heat. Starting seam-side down, fry each wrap until golden brown and crispy on both sides. Let cool slightly before cutting and serving.