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Thai Chicken Crunch Wraps

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Thai Chicken Crunch Wraps are tasty tortilla wraps filled with savory Thai‑style chicken, crunchy slaw, fresh herbs, and a creamy, zesty dressing. They’re quick to make, full of flavor and texture, and perfect for lunches, dinners, or gatherings.

Ingredients

  • 46 large flour tortillas
  • 2 cups cooked chicken breast, shredded or chopped
  • 2 cups shredded green cabbage or coleslaw mix
  • 1/2 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp fresh mint or basil, chopped (optional)
  • 2 green onions, sliced
  • 1/4 cup chopped peanuts or cashews (optional)
  • Juice of 1 lime
  • 2 tbsp soy sauce or tamari
  • 2 tbsp peanut butter (or almond butter)
  • 1 tbsp honey or maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, minced
  • Salt and black pepper, to taste
  • Sriracha or chili sauce, to taste (optional)

Instructions

  1. In a large bowl, combine the shredded chicken, cabbage, carrots, red bell pepper, cilantro, mint or basil (if using), and green onions.
  2. In a separate bowl, whisk together lime juice, soy sauce, peanut butter, honey or maple syrup, rice vinegar, sesame oil, garlic, ginger, salt, pepper, and sriracha or chili sauce if using.
  3. Pour the dressing over the chicken and slaw mixture. Toss until everything is evenly coated.
  4. Warm the tortillas slightly to make them more pliable.
  5. Place a generous scoop of the filling in the center of each tortilla.
  6. Top with chopped peanuts or cashews if using for added crunch.
  7. Fold the sides of the tortilla and roll tightly to form a wrap.
  8. Serve immediately, or chill briefly before serving for a refreshing wrap.

Notes

  • Use rotisserie chicken to save time.
  • Store filling and tortillas separately to prevent sogginess.
  • Customize with other veggies like cucumber, jicama, or mango.
  • Add extra peanut butter for a creamier dressing.

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