Thai Chicken Wraps

Now that I’m home with Sam during the day, I struggle to find lunch ideas that are simple but still exciting. Because let’s face it — some days I barely have time for a ham sandwich and a handful of grapes, and there’s nothing exciting about that. But I’ve found that if I plan ahead — i.e. make a batch of this Thai chicken salad on Sunday — lunch is something I look forward to. I can assemble it quickly and sit down to savor it while the little guy is napping.

This wrap is full of flavor and packed with enough protein and veggies to keep me satisfied until dinner.

Do you have any easy and fulfilling lunch ideas to share?

Thai Chicken Wrap

(Print this Recipe)

Makes 6 wraps.

Ingredients for Salad

  • 1 lb chicken breast tenders
  • 1 Tbsp olive oil
  • Salt and pepper
  • 2 cups fresh bean sprouts
  • 1 cup coleslaw mix
  • 3 scallions, chopped
  • 12 basil leaves, chopped
  • 6 whole wheat tortilla wraps

Ingredients for Peanut Sauce

  • 1/4 cup room temperature peanut butter
  • 2 Tbsp soy sauce
  • 1 Tbsp rice wine vinegar
  • 2 tsp sugar
  • 1/4 tsp cayenne pepper
  • 2 Tbsp canola oil


  1. Heat olive oil in a skillet over medium-high heat. Sprinkle salt and pepper onto chicken and cook about 4 minutes per side. Slice cooked chicken on an angle.
  2. In a large bowl, combine sprouts, coleslaw, scallions, and basil. Set aside.
  3. In a small bowl, whisk together peanut butter, soy sauce, vinegar, sugar, and cayenne. Stream in canola oil.
  4. Add chicken to veggies and pour peanut sauce on top. Toss to combine.
  5. Pile chicken salad onto tortillas, wrap tightly, and warm using a panini press or griddler.

15 thoughts on “Thai Chicken Wraps

  1. This looks so good! I’m guilty of relying on left-overs and soups or salad for lunch most days (could be worse!). I hope you get some good ideas!

  2. I usually pick really random leftovers, but if I’m ambitious and cook something quick, I recommend scrambling 2 eggs, throwing in a handful of spinach, and a little bit of feta. Balanced, healthy, enough calories to keep you going, and delicious.

  3. This looks good! Question: what’s coleslaw mix? Is it just coleslaw you made ahead of time, or is it something particular you pick up at the grocery store?

  4. I made these tonight and they were wonderful! The only thing I did differently was add a little more of the coleslaw mix since I had so much (I think I added about 2 cups total). Very tasty! Even my husband, who was a little nervous about the bean sprouts, said he’d have them again!

  5. Just found your blog a few days ago and made these last night – absolutely delish! Thanks for sharing!

    Also, your son is adorable. I have a Sam as well (a smidge older than yours, I think) – there’s just something about that name…. 🙂

  6. I made these tonight and they were excellent! I added extra carrot to the coleslaw mix and I baked the chicken with sweet coconut chili sauce on top and then sliced the chicken up. Thanks for the great recipe!

  7. Even the recipes for meat dishes look good. I just can’t personally eat it. I used to be a flexitarian (I guess that’s what it’s called now) but recently had to drop it altogether.
    Chicken was one of the few meats I did eat. Chicken and seafood, and sometimes sausage.
    I think I’m waxing nostalgic about chicken. 🙂
    I’d like the bean sprouts though.

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