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.
🐓 How to Handle Raw Chicken
Leave the chicken in the fridge until ready to use.
Be careful of dripping juices. Clean up immediately.
Do not wash raw chicken (which prevents cross-contamination).
Wash all utensils and cutting boards (if applicable).
If marinating the chicken, make sure you toss the juices before you cook. Don't ever use the juice from the marinade.
Wash your hands after handling raw chicken.
🥜 Nut Allergy Warning
📋 Gather your Ingredients
You will need the following ingredients to make this Thai Chicken Wraps recipe (see recipe card for quantities): Cucumbers, Fresh Cilantro, Whole Wheat Tortillas, Thai Peanut Sauce, Chicken and Crushed Red Pepper Flakes.
🥣 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.
Simple Thai Chicken Wraps
- ½ Cucumber, seedless, sliced
- 3 teaspoon Fresh Cilantro, chopped
- 4 Whole Wheat Tortillas
- 4 tbs Thai Peanut Sauce
- 2 Chicken Breasts, diced
- Crushed Red Pepper Flakes, optional
- 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.
Use Thai yellow curry sauce in place of the peanut sauce.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.