Thai Chicken Salad Wraps
These Thai Chicken Salad Wraps are a winning combo of flavors, textures, and convenience. Whether you're packing lunch for work, feeding a crowd, or enjoying a quiet meal at home, they bring a fresh and exciting twist to your table.
Ingredients
- 3 chicken breasts cut into quarters
- 1 1/2 cups dry cole slaw mix shredded cabbage and carrots
- 3 green onions thinly sliced
- 3 tablespoons chopped cilantro
- 3 tablespoons chopped dry-roasted peanuts
- 3 tablespoons creamy peanut butter
- 3 tablespoons soy sauce use tamari for gluten-free
- 3 tablespoons lime juice freshly squeezed preferred
- 3 tablespoons light brown sugar
- 3 tablespoons light sesame oil
- 1 1/2 teaspoons minced garlic
- Pinch of red pepper flakes adjust to taste
- 4 to 6 10- inch flour tortillas use whole wheat or gluten-free if preferred
- Butter or bibb lettuce for lining wraps or low-carb option
Substitutions:
- Use rotisserie chicken or leftover grilled chicken in place of cooking fresh.
- Sunflower seed butter works well as a peanut-free alternative.
- Add shredded bell peppers or cucumber for extra crunch.
Instructions
Cook the Chicken
- Season chicken quarters lightly with salt and pepper. Grill, pan-fry, or bake until cooked through (internal temp of 165°F), about 5-7 minutes per side depending on thickness. Let cool, then shred or dice.
- Tip: Cook chicken ahead of time and refrigerate for quicker assembly later.
Make the Dressing
- In a medium bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, sesame oil, garlic, and red pepper flakes until smooth.
- Tip: Warm the peanut butter slightly for easier mixing. Taste and adjust lime or sugar to balance.
Mix the Salad
- In a large bowl, combine cole slaw mix, green onions, cilantro, peanuts, and chicken. Pour dressing over the mixture and toss until everything is well coated.
- Tip: Let the salad sit for 10-15 minutes so the flavors meld together beautifully.
Assemble the Wraps
- Lay tortillas flat and place a lettuce leaf on each. Add a generous scoop of chicken salad down the center, then roll tightly like a burrito. Slice in half diagonally if desired.
- Tip: Warm tortillas slightly to make them more pliable and prevent cracking.
Serve
- Serve immediately or wrap tightly in parchment for lunchboxes or picnics.
- Tip: These are also delicious chilled, making them ideal for make-ahead meals.
Notes
Need Buttermilk? No problem! Mix 1 tbsp lemon juice with 1 cup of milk, let sit 5 minutes.
Make It Low-Carb: Skip the tortilla and serve over lettuce cups.
Add Crunch: Top with chopped peanuts or crispy wontons just before serving.
Avoid Soggy Wraps: Add dressing just before assembling if prepping in advance.