These Thai Chicken Wraps are not only super easy to make, but they are also absolutely delicious! If you are looking to make a quick and healthy lunch then this recipe is for you.
The use of the crushed red pepper flakes in this recipe is totally optional. Personally I love using them as it gives these delicious chicken wraps a little kick. If you don’t care for a little heat feel free to leave them out.
Ingredient Substitution
While I like this recipe as-is, you can substitute the chicken for some shrimp or tofu in place of the chicken. You can also use Thai yellow curry sauce instead of the peanut sauce.
Some of my favorite sandwiches are my Spicy Bacon Grilled Cheese, my Bacon Beer & Cheese Sloppy Joes and my Chicken Salad. All easy to make and delicious to eat!
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Gather your Ingredients
You will need the following ingredients to make this Thai Chicken Wraps recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Cucumbers
- Fresh Cilantro – Also optional as I know many people can’t stand the taste of cilantro
- Whole Wheat Tortillas
- Thai Peanut Sauce – use your favorite brand of peanut sauce
- Chicken
- Crushed Red Pepper Flakes – Leave this ingredient out if you don’t like heat
How to Make Thai Chicken Wraps
- In a bowl, toss together the cucumber and cilantro. Add crushed red pepper flakes if desired. Set aside.
- In another bowl, combine cooked chicken, 2 tablespoons of the peanut sauce. Toss till the chicken is covered in the peanut sauce.
- Divide the remaining peanut sauce across the tortillas. Distribute the chicken mixture evenly across each tortilla. Top each with the cucumber mixture.
- Fold in the bottom and sides of the tortillas and serve.
Printable Recipe Card
Simple Thai Chicken Wraps
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IngredientsÂ
- ½ Cucumber, seedless, sliced
- 3 tsp Fresh Cilantro, chopped
- 4 Whole Wheat Tortillas
- 4 Tbsp Thai Peanut Sauce
- 2 Chicken Breasts, diced
- Crushed Red Pepper Flakes, optional
Instructions
- In a bowl, toss together the cucumber and cilantro. Add crushed red pepper flakes if desired. Set aside.
- In another bowl, combine cooked chicken, 2 tablespoons of the peanut sauce. Toss till the chicken is covered in the peanut sauce.
- Divide remaining peanut sauce across the tortillas. Distribute the chicken mixture evenly across each tortilla. Top each with the cucumber mixture.
- Fold in the bottom and sides of tortillas and serve.
Notes
Use Thai yellow curry sauce in place of the peanut sauce.
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These are so light for lunch but the flavor has a punch with the red pepper flakes. Definitely will be be making these again. Just make an extra breast when you’re making dinner and you have a perfect lunch the next day.