Easy Thai Chicken Wraps Recipe

Name: Easy Thai Chicken Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup asian-style dressing (I use Kraft Light Asian Toasted Sesame); 1/4 cup creamy peanut butter; 1/8 teaspoon ground red pepper (cayenne); 1 lb boneless skinless chicken breast, cut into 1/2 inch strips; 1/2 teaspoon gingerroot, finely chopped; 3 cups coleslaw mix (8 ounces); 1 medium red bell pepper, cut into thin strips; 2 tablespoons peanuts, chopped; 1/4 cup fresh cilantro, chopped; 6 flour tortillas (8-10 inches in diameter)

Servings: persons

1
1. Mix dressing, peanut butter and ground red pepper until smooth. Set aside half of mixture to serve with wraps.
2
2. Spray 10 inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken and gingerroot in skillet, stirring occasionally, until chicken is brown. Reserve about 1/4 cup of remaining dressing mixture. Stir remaining dressing mixture into chicken. Cover and cook over medium-low heat 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in center. Remove chicken from skillet.
3
3. Add coleslaw mix, reserved 1/4 cup dressing mixture, bell pepper, peanuts and cilantro to skillet. Toss to coat mixture well. Spread about 1/3 cup each coleslaw mixture and chicken down center of each tortilla; roll up. Serve with remaining dressing mixture.

874

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup asian-style dressing (I use Kraft Light Asian Toasted Sesame), 1/4 cup creamy peanut butter, 1/8 teaspoon ground red pepper (cayenne), 1 lb boneless skinless chicken breast, cut into 1/2 inch strips, and more.

Yes, Easy Thai Chicken Wraps falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Thai Chicken Wraps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions