Tender chicken, crunchy peanuts, slaw mixture, and spicy peanut sauce make these the perfect wrap for lunch, meal prep, or dinner!
Do you find that you gravitate towards particular types of foods based on the weather? Like right now, it’s butt-cold out and I crave Asian and spicy-style dishes.
I’m not sure if it’s the heat from the That peanut sauce or what but I’ve always craved these when it’s cold old.
Funny thing is, most of the time these dishes are cold. *shrugs* I’m weird, I know but you love me nonetheless.
This wrap couldn’t be any easier as it’s a one-bowl dish that you can eat as-is (sans wrap) and totally eat as a salad OR put it in some type of wrap and enjoy!
The freshness of the veggies and the crunch from the peanuts truly make this one recipe you’ll want to keep on your meal-plan rotation for sure!
Simple Ingredient Asian Chicken Wrap List
This recipe truly only requires a few ingredients. If you’re like me, you already have your Spicy Peanut Sauce made, if not it takes like 5 minutes to whip together.
- Cooked Chicken – I put some chicken breasts in the Instant Pot and poached them for about 10 minutes. They come out PERFECT every time! Because I wanted just a bit of char on it, I put it under the broiler with simple salt and pepper for a minute or 2 to give it that ‘grilled’ taste. Totally optional *but definitely worth it!)
- Tortillas – I personally like Mission Soft Flour Tortillas. They come in various sizes as well as low-carb and gluten-free!
- Veggies – to cut down on time, I used packaged slaw mix but also added in fresh carrots for more crunch
- Herbs – cilantro gives this dish such a light, bright flavor. If you’re one of those folks that hate the taste of it, leave it out.
- Nuts – The addition of the dry roasted nuts not only gives it great flavor but incredible texture. You could omit or go with a different nut like slivered pecans.
- Sauce – That peanut sauce… it’s EVERYTHING!
Let’s make the Thai Chicken Filling!
This is one of those dishes that I’ll make as a result of my weekly meal prep. Typically every Sunday I’ll cook up a few pounds of chicken for various meals throughout the week. Slaw/veggies are something I always have on hand in my fridge.
This literally is a dump in one bowl, mix and wrap!
It’s THAT easy!
Mix up the Asian filling!
- To a bowl, add the slaw, veggies, chicken, cilantro, and peanuts.
- Add some of the Spicy Peanut Sauce – here is where you can be as liberal as you want. I like it a tad saucier (as I was eating it as soon as this shoot was over). If I was making this for meal prep I would add less sauce to keep it from getting soggy (veggies wilt) and add more sauce on the side).
- Mix it all and set it aside.
See, not tough, right?
Wrap it up (I’ll take it!)
Yep, I totally did a Fabulous Thunderbirds reference. And yes, I totally sang that in my head.
… you did it too, didn’t you? LOL
- Take your room, temp soft flour tortillas, and, at the bottom third of a tortilla, add 1/4-1/3 cup of the mixture.
- Roll the bottom of the tortilla up and over the filling. Fold in the sides and roll up to close the wrap.
- Repeat for the rest of the wraps.
How to store these Thai Chicken Salad Wraps
So you have a few options depending on what you’re going to do with this/how long you plan on refrigerating them.
Storage Tips for using with a tortilla
- Use less of the peanut sauce (maybe 1/2 sauce of the mixture. You just want enough to coat the meat and veggies.
- Cut each wrap in half and wrap it snuggly in plastic wrap. No, you cannot freeze these.
- Serve a side of the peanut sauce on the side
- It’s not recommended to heat these as the veggies will wilt.
Storage Tips for using with a lettuce cup
- Make the mixture up per the recipe.
- Cover and serve the lettuce cups on the side. Do not make the lettuce cups ahead of time. You don’t want the lettuce cups to get soggy if you make them too far in advance.
If using as meal prep, portion out the mixture into your respective containers. I LOVE these personally. Put the mixture on one side and your lettuce cups on the other side. Serve with a small container of spicy peanut sauce.
For the sauce on the side, I recommend either of these containers
How else could I use this recipe?
So there’s not a law or requirement that you have to use this in a wrap or lettuce cup. It’s just one of the ways I love to enjoy this dish. Some other ways I’ve used the “filling” would be:
- Salad – simply add lettuce, more slaw, and veggies and eat it as a salad/meal
- Thai Nachos – yep you read that right; nachos! This is where you do not mix it all but instead, you add a layer of nacho chips, peanut sauce, slaw/veggies, chicken, peanuts, and cilantro. Repeat until the desired nacho level is achieved.
- Flatbread pizza – Preheat the oven to 400F. Do not mix everything. On the flatbread add a layer of the peanut sauce, cooked chicken, and top with mozzarella. Bake for 10-15 minutes or until the cheese is melted. Remove from the oven, top with slaw and veggies, cilantro, peanut sauce drizzle, and peanuts.
Other Vegetables to add to this Asian Wrap
I like veggies that I can matchstick/julienne cut. As they add great texture and flavor. I would suggest adding the following:
- Julienne peppers (red, yellow, orange)
- Jicama slices
- Bamboo shoots
- Bean Sprouts
- Red cabbage
Keto-Friendly and Gluten-Free Options
Spicy Peanut Sauce Options
- Go with an All-Natural Peanut butter as that is low carb such as Jif Natural Low Sodium Creamy Peanut Butter
- Soy sauce is not keto-friendly but you can go with Natural Liquid Aminos but you must only use 1/2 the amount that the recipe calls for. So if a recipe calls for 1/4 cup of low sodium soy sauce you must only use 1/8 cup of liquid aminos!
- Brown Sugar – you can go with Truvia but know that you use only 1/2 the amount of Truvia that you would for regular brown sugar.
- Carb Balance Flour Tortillas – 6g Net Carbs per Tortilla K
- Gluten-Free Tortillas
- Coconut Wraps– only 70 calories and 4 grams net carbs
- Swap the flour tortilla and go with Bib or Butter Lettuce *I would not make these ahead of time though
- 2 cups cooked chicken breast, cubed
- 1 1/2 cups coleslaw mix
- 1/4 cup carrots, julienne cut
- 2 tablespoon chopped cilantro
- 1 cup Spicy Peanut Sauce
- 1/4 cup chopped dry roasted salted peanuts
- Four 10” round soft flour tortillas (can be low carb or gluten-free)
- In a bowl, add the chicken, peanuts, coleslaw mix, carrots, and cilantro. Toss to combine. Add in about 1/4-1/3 cup of the peanut sauce and stir to combine.
- At the bottom third of a tortilla, add 1/4-1/3 cup of the mixture. Roll the bottom of the tortilla up and over the filling. Fold in the sides and roll up to close the wrap.
- Place the wrap seam side down. And repeat by making the rest of the wraps.
- At this point, you can serve or wrap each one tightly in plastic wrap for your meal prep. Serve with additional spicy peanut sauce for dipping.
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