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Thai Chicken Salad Wraps

Girl Versus Dough Recipe by

Thai Chicken Salad Wraps

Chicken salad infused with Thai flavors all rolled up in a wrap.

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  • Prep Time 15 min
  • Total Time 30 min
  • Servings 4
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Thai Chicken Salad Wraps  

As prepared by Girl Versus Dough

Back in my (not-so) glory days, I worked at a sandwich/coffee/smoothie/pizza/candy shop (yeah, we sold a lot of stuff).


Nearly every day, I’d get up around 4 a.m. to get there by 5 a.m., brew gallons upon gallons of coffee – and drink a few myself – stock the bakery cases with fresh bagels and muffins the size of my fist and enjoy a long, leisurely morning with the regulars. Those were the days.

And then, the lunch rush came.

Mixing up filling for wraps

You could hear the herd rumbling in from a mile away. At around 11:50 a.m., a tornado of ravenous teachers, lawyers, stay-at-home moms and teenagers came rushing through the place, ordering hundreds of sandwiches, wraps, lattes, cookies, chocolate and candy (did I mention we sold a lot of stuff?) until they finally left an hour or two later, leaving behind smears of pizza sauce, bits of tortillas and cookie crumbs all over the tables and floor, whence I proceeded to hide in a cabinet under the counter and suck my thumb until the end of my shift.

Ah, yes – those were the days.

These Thai Chicken Salad Wraps remind me of those days. Minus getting up at the crack of dawn, brewing enough coffee I could swim in it and the impending Lunch Rush of Doom, of course. But we did have some pretty killer wraps at the shop (thus the tornado), and I do miss eating them every now and then. The tornado, not so much.

Sauce for wraps

But ANYWAY – let’s talk more about these wraps. I get weak in the knees when it comes to Thai peanut sauce. Something about the combination of peanut butter, soy sauce, brown sugar and garlic just… ugh, it’s just beautiful. And then I go and toss it together with cubes of chicken, cabbage, carrots, scallions, cilantro and peanuts and…I die. It’s almost too good to eat. Almost.

Mixed up filling

The salad tastes best after sitting in the fridge for a few hours so the flavors can meld together, but if you’re even remotely as impatient as me, you can eat it right away. I like rolling it up in wraps with some butter lettuce tucked inside, but it also tastes yummy in lettuce wraps, on sandwich bread or right out the bowl at 2:30 in the morning. Not that I would know anything about that, psh…

Filling on lettuce before wrapping

I’m giving up getting up before the rooster crows, drinking coffee through an I.V. drip and quivering in fear at the sight of a mob of teachers – but the wraps? Those can stay.

Thai Chicken Salad Wraps ready to eat



Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
See Recipe

Thai Chicken Salad Wraps

3
chicken breasts, cut into quarters
1 1/2
cups dry cole slaw mix (shredded cabbage and carrots)
3
green onions, thinly sliced
3
tablespoons chopped cilantro
3
tablespoons chopped dry-roasted peanuts
3
tablespoons creamy peanut butter
3
tablespoons soy sauce
3
tablespoons lime juice
3
tablespoons light brown sugar
3
tablespoons light sesame oil
1 1/2
teaspoons minced garlic
pinch of red pepper flakes
4
to 6 10-inch flour tortillas
butter or bibb lettuce

Directions

  • 1 Bring a large pot of water to a boil. Add chicken and cook, 10-15 minutes, until fully cooked through. Remove from heat. Remove chicken from water and allow to cool completely. Cut into 1/2-inch cubes and place in a large bowl.
  • 2 Add cole slaw mix, green onions, cilantro and peanuts to large bowl and toss to combine.
  • 3 In a separate small bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, sesame oil, garlic and red pepper flakes until smooth. Pour sauce over dry ingredients and toss to coat completely.
  • 4 Place 4-5 lettuce leaves on bottom half of each tortilla. Top each with a few heaping tablespoonfuls of chicken salad mixture. Fold over sides of tortilla, then roll up from bottom to top. Repeat with remaining tortillas. Cut tortillas in half and serve.
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