These Thai Chicken Wraps are a flavor explosion! We combine tender shredded chicken, crunchy quick-pickled veggies, creamy avocado, and a tangy-sweet chili sauce, all wrapped in a soft flour tortilla.
Thai Chicken Wraps
These Thai Chicken Wraps are nothing short of delicious! Each wrap explodes with flavors and textures: the satisfying crunch of quick-pickled veggies, the comforting richness of tender chicken, and the fantastic creaminess of the mayo-chili sauce. Somehow these wraps manage to hit so many notes–tangy, sweet, salty, and spicy– all at once.
These wraps are also surprisingly easy to prepare. The process is as simple as combining fresh vegetables in a quick pickling solution, mixing together a two-ingredient sauce, and assembling everything on a tortilla. Even the seemingly “fancy” process of quick pickling is a breeze and requires no special skills or equipment. It’s essentially a matter of letting your fresh veggies soak in a sweet and tangy bath that does all the flavor-boosting work for you!
Ingredients
- Matchstick carrots: You can either use whole carrots and cut them into matchsticks, or for convenience, opt for pre-cut matchstick carrots available in the produce section of the grocery store.
- Radishes: These contribute a peppery crunch that complements the other ingredients well. Choose radishes that are firm and brightly colored.
- Unseasoned rice vinegar: It’s important to use unseasoned rice vinegar as it has a delicate, mildly sweet flavor that’s perfect for pickling. Seasoned rice vinegar, which contains added sugar and salt, will throw off the balance of the pickling liquid.
- White granulated sugar: Sugar balances the acidity of the vinegar in the pickling liquid.
- English cucumber: This variety of cucumber is often less bitter and has fewer seeds than other types of cucumber. This makes them ideal in these Thai Chicken Wraps.
- Flour tortillas: Choose medium-sized tortillas that are fresh and soft.
- Shredded cooked chicken: You can use leftover chicken or even rotisserie chicken for convenience. For more flavor, consider using chicken that’s been grilled!
- Baby spinach: Fresh baby spinach gives a nice, subtly earthy flavor. If you don’t love spinach, use romaine instead.
- Optional ingredients: avocado and cilantro. Use a ripe avocado for a creamy texture. To check ripeness, gently press near the stem; it should yield to gentle pressure. The cilantro adds a fresh, herbaceous note. If you’re not a fan of cilantro, you could use fresh mint or basil for a different yet equally fresh flavor.
Cilantro is a love-it-or-hate-it herb. Scientists have determined that some people actually have a genetic characteristic that makes cilantro taste soapy–which explains the strong feelings that cilantro lovers can’t understand! If you’re in the anti-cilantro camp, parsley is often a good substitute, or as this recipe suggests, mint or basil also work. Quick Tip
The Best Two-Ingredient Sauce
- Full-fat mayo: This provides a rich, creamy base for the sauce. The better the flavor of the mayo, the better these Thai Chicken Wraps will taste! Best Foods/Hellman’s® is our favorite to use here, but feel free to use your favorite brand.
- Sweet chili sauce: Thai-inspired flavors call out for sweet heat. Mae Ploy’s® sauce is our favorite and can typically be found on the condiment or international aisle of your grocery store.
How To Make Thai Chicken Wraps (Tips)
- Preparing the veggies: When cutting your vegetables into matchsticks, strive for uniformity in size for both a consistent texture.
- Quick pickling: The vegetables rest in the pickling liquid, the stronger the flavor will be. If you have the time, letting them sit for the full hour can deepen the flavor considerably.
- Wrap assembly: Don’t overload the tortilla; you want to be able to securely wrap it up without everything falling out. Also, adding ingredients in the order specified in the recipe helps create balanced bites and makes the wrapping process easier.
- Cooked chicken: You can either pick up some rotisserie chicken at the store or try our favorite Baked Chicken Breast recipe.
- Serving: These Thai Chicken Wraps are best enjoyed immediately after assembling. The tortillas will get soggy if they sit for too long.
Variations
Switch Up These Thai Chicken Wraps
- Vegetarian/vegan wraps: Swap the chicken for tofu or tempeh. Use vegan mayo for the sauce to make it completely vegan.
- Seafood wraps: Replace the chicken with grilled shrimp or cooked flaked salmon.
- Spicy wraps: Add sliced fresh jalapeños to the wraps or a dash of sriracha to the mayo-chili sauce for an extra kick.
- Low-carb wraps: Use lettuce leaves instead of tortillas for a lower-carb version.
- Hearty wraps: Add cooked quinoa or brown rice for an extra filling Thai Chicken Wrap.
Storage
Make-Ahead Thai Chicken Wraps
If you want to prepare these wraps ahead of time, keep the components separated, especially the pickled veggies and sauce, to prevent the tortilla from getting soggy. Assemble when you’re ready to eat.
More Wrap Recipes:
- Chicken Bacon Avocado Wraps with a creamy honey-mustard sauce
- Buffalo Chicken Wraps with crispy chicken
- Cashew Chicken Wraps with fresh, crunchy veggies
- Healthy Turkey Wraps with a quick apple coleslaw
- Tikka Masala Wraps with crispy chickpeas
Thai Chicken Wraps
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!
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
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
Recipe 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: Sweet chili sauce 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
Serving: 1serving | Calories: 526kcal | Carbohydrates: 45g | Protein: 23g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 1231mg | Potassium: 822mg | Fiber: 5g | Sugar: 24g | Vitamin A: 13635IU | Vitamin C: 23mg | Calcium: 133mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
