Thai Chicken Crunch Wraps
These Thai chicken crunch wraps are amazing! They are loaded with crunchy vegetables and tons of flavor.
Lunch is my nemesis.
While I love to eat and have never been one to skip meals willingly, most days, I dread the thought of finding something to eat for lunch that
a) actually sounds good and
b) I won’t regret later (like, five chocolate chip cookies staring me in the face and looking much more appealing than a boring PB&J).
My problem is that I refuse to spend more than about 10 1/2 (but usually more like three) minutes putting a quick lunch together. Cooking and slaving over lunch?
Ugh, no thanks. I want something light and healthy but still filling and fast – is that too much to ask?
Well, these wraps? They are my lunch salvation. I give them props for single-handedly getting me through the nightmare month of January (sub-zero temps every day, holidays over with nothing to look forward to, and general January blues).
I woke up excited each morning because I knew I would be eating this amazing wrap for lunch. And what’s easier than rolling up a bunch of stuff in a tortilla wrap? Not a lot, that’s what, especially since I kept all the ingredients prepped in little containers in the fridge.
Of course, now that it’s February, I am completely burned out on them. We had to break up for a little while. That’s what happens when you have no self-control and eat the same thing for lunch 31 days in a row.
But come March, I think I’ll be on board again. I’m already half-craving them again which is a good sign.
These wraps are fantastic. Like, I want to reach through the screen and shove half of one in your mouth so you know what I’m talking about.
The crunch factor is crazy-in-a-good-way thanks to the quick, 10-minute homemade pickles, fresh lettuce and crisp carrots and the simple sweet and slightly spicy spread takes these from ordinary chicken and veggie wraps to unique and tasty Thai chicken wraps.
If you are feeling anger toward the lunch hour, like me, or you simply need an idea for a quick, easy dinner, these wraps will be your salvation, too.
What to Serve With This
- Baked Brown Rice to add inside the wraps and amp up the “fill” factor
- Honey Lime Fruit Salad
- Hummus with chips or crackers
One Year Ago: Chocolate Frosted Brownies
Two Years Ago: Smoked Salmon Chowder
Three Years Ago: Mexican Lasagna
Thai Chicken Crunch Wraps
Ingredients
- ½ cup rice vinegar
- 1 tablespoons sugar
- ½ teaspoon kosher salt
- 1 english cucumber, halved and cut into thin ribbons
- ⅓ cup light mayonnaise
- 2 tablespoons sweet Thai chili sauce
- 2-3 burrito-sized tortillas, white, wheat, spinach, or whatever you prefer
- 4 leaves romaine or green lettuce
- 1-2 cups cooked, chopped chicken
- ¾ cup thinly sliced or julienned carrots, 1-2 large carrots
- ½ cup packed cilantro leaves
Instructions
- In a pie plate or other shallow dish, whisk together the vinegar, sugar and salt. Add the cucumbers, tossing to cover with the liquid. Let stand for 10-15 minutes while you prepare the other ingredients (they can be made several days in advance and covered in the refrigerator).
- In a small bowl, combine the mayo and chili sauce. Spread a couple tablespoons evenly on the tortillas. Top with lettuce, chicken, cucumbers (lightly patting dry, if needed), carrots and cilantro (just eyeball the amounts for each tortilla depending on how many wraps you are making). Roll the tortilla up tightly like a burrito so the ends are enclosed. Serve immediately.
Notes
Recommended Products
Recipe Source: adapted from Cuisine at Home Issue 103 (used a different type of chili garlic sauce – sweet Thai – adjusted ingredient amounts, reduced mayonnaise, etc.)
Thanks, Mel, for another dinner success. I had some leftover peanut sauce (from you Buddha bowls, maybe) so I offered the choice of that or the sauce in this recipe. Both were really good. My husband even enjoyed the carrots and cucumbers.
So good! Love the flavor. Light and yummy
I wrote a review for this recipe in May 2021: now it is June 2022. Since then, I am the full time do everything person in our home since Karen’s heart started playing up last year..
I used to make meals somewhat regularly but do them all now. I had to adapt our lifestyle to little or no salt. This recipe is very popular in our house. Easy to prepare and very tasty. I substitute shrimp for the chicken, sautéing in a little coconut oil with a sprinkle of paprika. Let cool and chop very coarsely.
We live in Ontario, Canada. I use Blue Dragon Sweet Thai Sweet Chili Sauce.
FIVE STARS ! ! !
Really good! I was conservative on the thai chili sauce.
I enjoyed the McD’s Spicy Thai Chicken wrap a few years ago but they don’t make it any more. I tried a knock off version that I found online the other week but … nah.
I looked on Mister Google a few nights ago and your recipe popped up. Just reading the recipe intrigued me, especially the quick pickles.
GREAT RECIPE! It presses all the taste buttons.
We really enjoyed it as printed. I tend to eyeball ingredients though. I sautéed a couple of boneless, skinless chicken thighs in a bit if coconut oil. All good! I was told that I can make it again.
Thank you for sharing.
Paul
These wraps are delicious. Add a couple fresh mint leaves to each.
Someone else suggested adding peanut sauce which I imagine would be divine.