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Thai Chicken Crunch Wraps Recipe

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4.1 from 11 reviews

These Thai Chicken Crunch Wraps are a fresh and flavorful meal perfect for a quick lunch or light dinner. Featuring tender chicken, crisp cucumbers pickled in a tangy rice vinegar mixture, crunchy carrots, and fresh cilantro all wrapped in a soft tortilla slathered with a creamy, slightly spicy mayo and sweet chili sauce blend, these wraps offer a delicious fusion of textures and flavors that’s easy to prepare in just 25 minutes.

  • Total Time: 25 minutes
  • Yield: 3 servings

Ingredients

Pickled Cucumbers

  • 1/2 cup rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 1 English cucumber, halved and cut into thin ribbons

Sauce

  • 1/3 cup light mayonnaise
  • 2 tablespoons sweet Thai chili sauce

Wrap Components

  • 2-3 burrito-sized tortillas (white, wheat, spinach, or your preference)
  • 4 leaves romaine or green leaf lettuce
  • 1-2 cups cooked, chopped chicken
  • 3/4 cup thinly sliced or julienned carrots (about 1-2 large carrots)
  • 1/2 cup packed fresh cilantro leaves

Instructions

  1. Pickle the Cucumbers: In a shallow dish or pie plate, whisk together the rice vinegar, sugar, and kosher salt until dissolved. Add the cucumber ribbons to the mixture and toss them to coat evenly. Let the cucumbers marinate and pickle for 10 to 15 minutes at room temperature, or cover and refrigerate for up to several days until ready to use. Drain or pat dry lightly before assembling.
  2. Prepare the Sauce: In a small bowl, mix together the light mayonnaise and sweet Thai chili sauce until smooth and well combined. This creamy, sweet, and slightly spicy sauce will bring the wrap components together with a delightful flavor.
  3. Assemble the Wraps: Lay out the tortillas on a flat surface. Spread a couple of tablespoons of the mayo-chili sauce evenly over each tortilla. Place one or two leaves of romaine or green leaf lettuce on top of the sauce as a base layer. Add a generous layer of cooked, chopped chicken, followed by the pickled cucumbers, julienned carrots, and fresh cilantro leaves. Adjust amounts to your taste and quantity of wraps.
  4. Roll the Wraps: Tightly roll each tortilla like a burrito, folding in the ends to enclose the filling securely. Ensure the wraps are firm enough to hold together but gentle enough to keep the fillings intact.
  5. Serve Immediately: Enjoy the wraps fresh for the best crunch and flavor. They make a quick, satisfying meal packed with fresh ingredients and vibrant Thai-inspired tastes.

Notes

  • Pickled cucumbers can be prepared a few days in advance and stored covered in the refrigerator.
  • Use cooked chicken of your choice—grilled, roasted, or rotisserie chicken works well.
  • Feel free to substitute the tortillas with gluten-free or whole wheat options to suit dietary preferences.
  • For extra heat, add some sliced fresh chili or a drizzle of sriracha inside the wrap.
  • Wraps are best served fresh to maintain the crisp texture of the vegetables.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Lunch
  • Method: No-Cook
  • Cuisine: Thai
  • Diet: Halal

Find it online: https://monicarecipes.com/thai-chicken-crunch-wraps-recipe/