A refreshing, crunchy Thai Chicken Salad Wrap filled with juicy seasoned chicken, crispy veggies, and a tangy Thai-style peanut dressing. Finished with fresh herbs and peanut flavor for the perfect balance of sweet, savory, and spicy. This quick and easy dish is perfect for a light weeknight dinner or to have it for lunch. Make this delicious and flavorful wrap in just a matter of minutes. Don't worry about chopping up the veggies, just grab a bag of cole slaw mix the next time you are are the grocery store. Great way to save time by not having to peel and chop. If watching your carb intake, spoon the chicken salad onto large lettuce leaves instead of a tortilla. Yum!
Measure out 3-4 cups precooked shredded chicken. See my Easy Pull Apart Shredded Chicken recipe here. Juicy and flavorful shredded chicken made all in one pan on the stove. Incredibly easy to shred. Having extra shredded chicken on hand is a must. Store it in the freezer for times like these, when you need something fast and delish. Just pull the chicken out of the freezer, defrost, and add to your recipe.
In a medium sized bowl, make the Thai peanut dressing. Whisk together smooth peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, and sriracha until combined. Set aside.
In a large bowl, combine shredded chicken, cole slaw mix, green onions, cilantro, and peanuts (if desired). Toss with the prepared Thai peanut dressing until well-coated.
Scoop the chicken salad mixture onto a tortilla wrap and roll it into a burrito. Cut wrap in half diagonally and serve with a couple slices of lime to squeeze over top before taking a tasty bite. Enjoy this light, but filling and crunchy flavorful wrap that's bursting with flavor.
Try scooping Thai chicken salad onto a large leaf lettuce if you are looking to cut carbs. Butter, Iceberg or Romaine lettuce work the best. Simply just wash, dry, and fill the leaves. Can use toothpicks to keep wrap rolled in place if needed. Be sure to pat dry the leaves completely so they are not soggy and hold up well. Double or triple up the leaves to increase the structural integrity and nutrition.
A fresh, crunchy Thai Chicken Salad Wrap filled with juicy seasoned chicken, crispy veggies, and a tangy Thai-style peanut dressing.
Measure out 3-4 cups of precooked shredded chicken. See my super simple recipe for Easy Pull Apart Shredded Chicken.
In a medium sized bowl, make the Thai dressing. Whisk together smooth peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, and sriracha. Set aside.
In a large bowl, combine shredded chicken, cole slaw mix, green onions, cilantro, and peanuts (if desired).
Toss with the Thai peanut dressing until well-coated.
Scoop the chicken salad mixture onto a tortilla wrap and roll it into a burrito. Cut the wrap in half diagonally. Serve with couple slices of limes and enjoy!
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