Thai Chicken Wraps

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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!

Prep Time15

Pickling Veggies15

Total Time30

Course: Dinner, Lunch

Cuisine: Healthy, Thai

Keyword: Thai Chicken Wraps

Servings: wraps

Author: Chelsea Lords

Cost: $14.12

Equipment

Large bowl

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

US - Metric

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

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