Thai Chicken Wraps bring tons of flavor in every bite with juicy shredded chicken, crisp pickled veggies, creamy avocado, and sweet chili sauce all tucked into a soft tortilla.
Thai Chicken Wraps
author’s note
The Wrap I Can’t Stop Making!
I love a good wrap, they’re my lunch go-to along with this turkey bacon sandwich. After tasting a Thai chicken wrap at a café a few weeks ago, I couldn’t stop thinking about it. I had to recreate it at home, and now it’s been in my regular lunch rotation ever since.
It checks all the boxes: simple, satisfying, and full of flavor. I usually prep everything early in the week and assemble a fresh wrap when I need something fast.
Three Reasons You’ll Love These Wraps
- Make-Ahead Friendly: Prep components once, build fresh wraps all week
- Speedy: Lunch is ready in about 20 minutes—no stove needed with rotisserie chicken
- Balanced: Sweet, tangy, creamy, crunchy! Every bite hits all the notes
Ingredients
- Matchstick carrots: Buy pre-cut to save time, or shred whole carrots with a grater.
- Radishes: Slice thin with a mandoline or sharp knife for the best texture.
- Unseasoned rice vinegar: Check the label—avoid “seasoned” versions.
- White sugar: Stir until fully dissolved in vinegar before adding veggies.
- English cucumber: No need to peel—just slice thin and skip seeding for less prep.
- Flour tortillas: Choose medium-sized tortillas that are fresh and soft.
- Shredded cooked chicken: Use rotisserie for ease, or grill your own for extra flavor.
- Baby spinach: Layer spinach near the sauce so it wilts slightly and stays tucked in while rolling.
- Avocado (optional): Slice just before adding to prevent browning.
- Cilantro (optional): Use kitchen scissors to snip directly over the wrap if you’re short on time or don’t love chopping herbs.
Not a fan of cilantro? Try mint, basil, or even flat-leaf parsley for a fresh twist.Quick Tip
The Best Two-Ingredient Sauce
- Full-fat mayo: Adds a rich, creamy base. Best Foods or Hellman’s is a great option, but any good-quality mayo works.
Sweet chili sauce: Brings sweet heat. Mae Ploy’s is a favorite and is usually found in the condiment or international aisle.
How To Make Thai Chicken Wraps (Tips)
- Veggie prep: Cut veggies into even matchsticks so the texture stays consistent.
- Pickling: Let the veggies sit in the vinegar mix as long as possible. One hour gives the best flavor.
- Assembly: Keep the fillings light so the wrap rolls easily and holds together. Add ingredients in order for even bites.
- Chicken: Rotisserie chicken is fast and easy, or use grilled or baked for extra flavor.
- Serving: These wraps taste best right after you make them.
Variations
Switch Up These Thai Chicken Wraps
- Vegetarian/vegan wraps: Swap the chicken for tofu or tempeh. Use vegan mayo for the sauce to make it completely vegan.
- Seafood wraps: Replace the chicken with grilled shrimp or cooked flaked salmon.
- Spicy wraps: Add sliced fresh jalapeños to the wraps or a dash of sriracha to the mayo-chili sauce for an extra kick.
- Low-carb wraps: Use lettuce leaves instead of tortillas for a lower-carb version.
- Hearty wraps: Add cooked quinoa or brown rice for an extra filling Thai Chicken Wrap.
Storage
Make-Ahead Thai Chicken Wraps
Store pickled veggies, sauce, and chicken separately in airtight containers up to 4 days. Assemble wraps fresh so the tortillas don’t get soggy.
More Wrap Recipes:
Thai Chicken Wraps
These Thai Chicken Wraps are a flavor-packed combo of tender chicken, quick-pickled veggies, creamy avocado, and tangy-sweet chili sauce, all wrapped in a soft tortilla!
Equipment
Ingredients
- 2 cups matchstick carrots
- 2 cups radishes cut into matchsticks
- 1/4 cup unseasoned rice vinegar
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 English cucumber cut into matchsticks, 1 cup
- 4 medium (8-inch) flour tortillas
- 2 cups shredded cooked chicken see note 1
- 4 handfuls baby spinach about 4 cups
- 1/2 cup mayo Hellman’s/Best Foods
- 2-1/2 tablespoons sweet chili sauce see note 2
- 1 large ripe avocado optional, thinly sliced
- Fresh cilantro optional, coarsely chopped, tender stems are fine
Instructions
- Combine matchstick carrots, matchstick radishes, rice vinegar, sugar, and 1 teaspoon salt in a large bowl. Let stand at room temperature for at least 15 minutes up to an hour, gently stirring the mixture every 15 minutes. (Longer=better flavor, but shorter works fine too.)
- Combine mayo and sweet chili sauce. Stir until smooth.
- Set out 4 tortillas. Divide sauce evenly among tortillas—about 2 tablespoon each. Add a handful of baby spinach to the center of each tortilla. Divide quick-pickled veggies, cucumber, avocado (if using), chicken, and a small handful of cilantro (if using) between tortillas. Roll up tightly. Cut in half and enjoy immediately!
Video
Recipe Notes
Note 1: Use my favorite Baked Chicken Breast recipe (leave out the paprika, oregano, and brown sugar) to cook up the chicken, then shred for these wraps. Or use prepared rotisserie chicken from the store.
Note 2: This adds a delicious Thai-inspired flavor to the wraps. Mae Ploy’s® sauce is our favorite and can typically be found on the condiment or international aisle of your grocery store.
Storage: To prepare these wraps ahead of time, keep components separated, especially the pickled veggies and sauce to prevent tortillas from getting soggy. Assemble when you’re ready to eat.
Nutrition
Serving: 1serving | Calories: 526kcal | Carbohydrates: 45g | Protein: 23g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 1231mg | Potassium: 822mg | Fiber: 5g | Sugar: 24g | Vitamin A: 13635IU | Vitamin C: 23mg | Calcium: 133mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
