Thai Chicken Salad Wraps

Thai Chicken Salad Wraps

Recipe by GenevaWatsonCourse: AppetizersCuisine: American, ThaiDifficulty: Easy


Prep time




  • 3 chicken breasts, cut into quarters

  • 4 to 6 10-inch flour tortillas

  • 1 1/2 cups dry coleslaw mix (shredded cabbage and carrots)

  • Butter or Bibb lettuce

  • 3 green onions, thinly sliced

  • 3 tbsp. chopped cilantro

  • 3 tbsp. chopped dry-roasted peanuts

  • 3 tbsp. creamy peanut butter

  • 3 tbsp. soy sauce

  • 3 tbsp. lime juice

  • 3 tbsp. light brown sugar

  • 3 tbsp. light sesame oil

  • 1 1/2 tsp minced garlic

  • Pinch of red pepper flakes


  • Bring a large pot of water to a boil. Add chicken and cook for 10-15 minutes, until fully cooked through.
  • Remove from heat. Remove chicken from water and let cool completely. Cut into 1/2-inch cubes and put in a large bowl.
  • Add coleslaw mix, green onions, cilantro and peanuts to bowl and toss to combine.
  • Combine peanut butter, soy sauce, lime juice, brown sugar, sesame oil, garlic and red pepper flakes in another bowl. Whisk until smooth.
  • Pour sauce over salad bowl and toss to coat completely.
  • Lay tortillas on a flat surface. Place 4-5 lettuce leaves at bottom half of each tortilla. Top with a few heaping tablespoonfuls of chicken salad mixture.
  • Fold over then roll up from bottom to top. Repeat with remaining tortillas.
  • Cut tortillas in half and serve. Enjoy!

Nutrition Facts

4 servings per container

  • Amount Per ServingCalories300
  • % Daily Value *
  • Total Fat 27g 42%
    • Saturated Fat 5g 25%
    • Trans Fat 0.5g
  • Cholesterol 75mg 25%
  • Sodium 1170mg 49%
  • Potassium 630mg 18%
  • Total Carbohydrate 45g 15%
    • Dietary Fiber 4g 16%
    • Sugars 14g
  • Protein 38g 76%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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