Crunchy Thai Chicken Salad Wraps Recipe
Crunchy Thai Chicken Salad Wraps combine tender cooked chicken with fresh coleslaw, vibrant carrots, and a flavorful spicy peanut sauce, all wrapped in soft tortillas for a quick, delicious, and satisfying meal with an Asian-inspired twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 wraps
- Category: Wraps
- Method: No-Cook
- Cuisine: Asian
Ingredients
Chicken and Vegetables
- 2 cups cooked chicken breast, cubed
- 1 1/2 cups coleslaw mix
- 1/4 cup carrots, julienne cut
- 2 tablespoons chopped cilantro
Sauce and Toppings
- 1 cup Spicy Peanut Sauce
- 1/4 cup chopped dry roasted salted peanuts
Wraps
- Four 10″ round soft flour tortillas (can be low carb or gluten-free)
Instructions
- Prepare the Filling: In a large bowl, combine the cooked cubed chicken breast, coleslaw mix, julienned carrots, and chopped cilantro. Toss these ingredients together to mix evenly.
- Add the Sauce: Pour the spicy peanut sauce over the chicken and vegetable mixture. Gently toss everything together ensuring each piece is coated well with the sauce for maximum flavor.
- Assemble the Wraps: Lay out each flour tortilla flat. Spoon an equal amount of the chicken salad mixture onto the center of each tortilla. Sprinkle the chopped dry roasted salted peanuts on top for added crunch and texture.
- Wrap and Serve: Fold the sides of the tortilla inward and roll it up tightly to enclose the filling. Slice the wraps in half if desired. Serve immediately for best texture and flavor.
Notes
- You can substitute the chicken for grilled tofu or shrimp for variation.
- Use gluten-free or low-carb tortillas to fit dietary preferences.
- Adjust the level of spiciness in the peanut sauce according to taste.
- For an extra crunch, add fresh cucumbers or bell peppers.
- These wraps are best eaten fresh to keep the tortillas from becoming soggy.
