Perfectly Spicy Thai Chicken Wraps

Perfectly Spicy Thai Chicken Wraps are full of fresh veggies and herbs and have just the right amount of spice! They’re perfect for lunch, dinner, or your next picnic!

Thai cuisine is one of my very favorites. I make some variation of Thai food about once a week. Also, I’m always trying to come up with fresh lunch ideas to take to work. This recipe is also a perfect thing to pack in your picnic basket, which I also love. These will stay fresh and crispy for up to about four hours. After that, they will start to get soggy, so plan accordingly.

I added as much fresh veggies and herbs as possible and in my opinion, that gave it so many different textures and flavors. This is a winner at my house! In fact, it’s one of my favorite things I’ve made in awhile.

You’ll need:

• 1 1/2 cups shredded rotisserie chicken (or you can cook and shred your own if you want)
• 2 T chunky peanut butter
• 2 T sweet chili sauce
• 1 T coconut milk
• 1/2 t soy sauce
• 1 T sesame oil
• 1 T rice wine vinegar
• 1/2-1 T sriracha (depending on what spice level you want)
• 1 T roughly chopped cilantro
• Whole grain wraps (can also use large flour tortillas)
• English cucumbers, diced
• Shredded carrots
• Fresh chopped mint and cilantro
• Sriracha
• Toasted sesame seeds (optional)

First, you need to make the sauce. Mix together the peanut butter, chili sauce, coconut milk, soy sauce, sesame oil, rice wine vinegar, sriracha and cilantro. Now toss the chicken in the sauce to completely coat it.

Next, chop the cucumbers and herbs. It’s important to use the fresh herbs for this. It just brings all the freshness. I bought the already shredded carrots for making this, but you could also just thinly slice carrots if you want.

If you are using sesame seeds, go ahead and toast them. You do that by simply putting them in a small pan over medium heat and stirring for about three minutes or until they are fragrant and lightly toasted. No oil is needed at all for this. Just place them in the pan by themselves.

Now you are ready to assemble the wraps! I just smeared some of the “chicken salad” on the wrap and topped it with the cucumbers, carrots, sesame seeds and a drizzle of sriracha. You can tightly roll it up or you can just fold it in half and eat it like a taco.

This is definitely going on my rotation for lunch or dinner ideas. In addition to being delicious, it’s healthy and also easy to make – especially if using a rotisserie chicken. Also, it’s an inexpensive meal, which is definitely a plus.

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Perfectly Spicy Thai Chicken Wrap

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Thai

By Denise Palma

Prep Time: 20 mins Total Time: 20 mins

Ingredients

• 1 1/2 cups shredded rotisserie chicken (or you can cook and shred your own if you want)
• 2 T chunky peanut butter
• 2 T sweet chili sauce
• 1 T coconut milk
• 1/2 t soy sauce
• 1 T sesame oil
• 1 T rice wine vinegar
• 1/2-1 T sriracha (depending on what spice level you want)
• 1 T roughly chopped cilantro
• Whole grain wraps (can also use large flour tortillas)
• English cucumbers, diced
• Shredded carrots
• Fresh chopped mint and cilantro
• Sriracha
• Toasted sesame seeds (optional)

Instructions

1

Combine peanut butter, sweet chili sauce, coconut milk, soy sauce, sesame oil, rice wine vinegar, sriracha and cilantro in a bowl.

2

Toss chicken in sauce to thoroughly combine.

3

Chop cucumbers and fresh herbs (mint and cilantro)

4

If using sesame seeds, toast them by cooking on medium heat for about 3 minutes or until fragrant and toasty.

5

Assemble wraps with chicken and all the toppings.

6

Drizzle with sriracha if desired.

7

Wrap tightly or fold in half like a taco.