These Thai Chicken Wraps are a flavor explosion! We combine tender shredded chicken, crunchy quick-pickled veggies, creamy avocado, and a tangy-sweet chili sauce, all wrapped in a soft flour tortilla.
Optional, but delicious!: 1 large ripe avocado (thinly sliced), fresh cilantro (coarsely chopped; tender stems are fine)
Instructions
QUICK-PICKLED VEGGIES: Combine the matchstick carrots, matchstick radishes, rice vinegar, sugar, and 1 teaspoon salt in a large bowl. Let stand at room temperature for at least 15 mins and up to an hour, gently stirring the mixture every 15 minutes. (Longer=better flavor, but shorter works fine too.)
SAUCE: Combine mayo and sweet chili sauce. Stir until smooth.
ASSEMBLE: Set out four tortillas. Divide sauce evenly among tortillas -- about 2 tbsp per. 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
Notes
Note 1: Chicken: Use our favorite Baked Chicken Breast recipe (leave out the paprika, oregano, and brown sugar) to cook up the chicken and then shred for these wraps. Or use prepared rotisserie chicken from the store.Note 2: Sweet chili sauce: 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.