Asian, Chicken, The Weekly Menus and Recipes

Recipe 26.3: Thai Chicken Wraps

Print Friendly, PDF & Email

These wraps are excellent for a quick dinner and the leftovers are perfect for lunch. Pair these with fruit, salad, or fresh potato chips for a larger meal. I could see making the filling for these in advance, then wrapping everything up and sending everyone in the family off with a wrap for a quick and healthy dinner on a busy night of practices and meetings. To make this meal even easier, you could substitue a rotisserie chicken in place of the chicken thighs. Just peel off skin and follow the rest of the recipe.


4 whole wheat tortillas

3 chicken thighs

4 leaves lettuce, washed and sliced

1 bunch carrots, peeled

1/2 bunch green onion, washed and sliced

1 bunch cilantro, washed and chopped

Peanut sauce:

1 tbs. chili paste (sambal olek) – reduce this quantity to reduce spiciness!

2 tbs. reduced-sodium soy sauce

1/4 cup peanut butter


Fill a medium saucepan with water. Bring to a boil, then add chicken thighs. Reduce heat to medium, then cover. Allow chicken thighs to boil until cooked through and registering 165 on a meat thermometer. Cook time will vary depending on size of thighs. I boiled mine for 15-20 minutes.

Prepare sauce while chicken boils. Add all sauce ingredients in a medium bowl. Mix well to combine. Taste and adjust ingredients accordingly.

Prepare all vegetables for the wrap. Discard the peeled skin of the carrots, then continue to use the vegetable peeler to peel the entire carrot.

Mix all vegetables into the sauce mixture.

Once chicken is cooked through, drain and allow to cool. Remove skin from chicken and then shred using your hands or two forks.

Add shredded chicken to the sauce mixture.

Mix to combine, then divide mixture evenly between the four tortillas. Roll up to create a wrap.