Crispy Chicken Wraps | with chickpea salad & peanut dressing
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.
Ingredients
For the Chickpea Salad
- 1 red bell pepper diced
- 1 carrot peeled and shredded
- 1/2 head green cabbage finely chopped or shredded. You can also use purple cabbage.
- 1 15 oz can chickpeas drained and rinsed
- 3 green onions sliced
For The Peanut Dressing
- 1/4 cup creamy peanut butter I like to use natural peanut butter.
- 1/4 tsp ground ginger
- 1 clove garlic minced
- 1 tbsp rice vinegar you can also use lime juice.
- 2 tbsp soy sauce
- 1 tsp curry powder
- 1/4 tsp tumeric
- Sea salt and freshly ground black pepper to taste
- hot water to thin
For the Wraps
- 6 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
Instructions
- 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!
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.
Additional Filling Ideas:
- Jalapeño or crushed red pepper flakes for added spice
- Sliced avocado
- Lettuce, for added volume
- Fresh tomatoes
- Snap peas
- Shredded coconut
Nutrition
Calories: 195kcalCarbohydrates: 25gProtein: 7gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 627mgPotassium: 349mgFiber: 5gSugar: 6gVitamin A: 2457IUVitamin C: 55mgCalcium: 93mgIron: 2mg
Tried this recipe?Let us know how it was!