Description
Enjoy a flavorful and crunchy Thai Chicken Wrap with tender chicken breast cooked in a creamy red curry sauce, combined with fresh coleslaw, carrot ribbons, and cilantro, all wrapped in a soft tortilla. Perfect for a quick lunch or dinner packed with vibrant Thai-inspired flavors and satisfying textures.
Ingredients
Scale
Chicken and Sauce
- 1 TBSP olive oil
- 16 oz chicken breast sliced into thinner pieces if needed
- Salt and pepper to taste
- 1 TBSP red curry paste or other type as needed
- 2 tsp soy sauce
- 1 tsp agave
- 3/4 cup canned coconut milk
Vegetables
- 1.5 cup coleslaw mix
- 3 medium carrots peeled into “ribbons”
- 1 cup cilantro
- 4 oz romaine lettuce or greens of your choice
Wraps
- 3 large tortillas
Instructions
- Preheat and Cook Chicken: Add olive oil to a skillet preheated over medium heat and let it heat for a minute or two. Season chicken generously with salt and pepper. Carefully add chicken to the pan and cook on each side for 5 minutes or until fully cooked through. Remove chicken and let it rest for 15 minutes.
- Prepare Curry Sauce: While chicken rests, combine red curry paste, soy sauce, agave, and coconut milk in a measuring cup or bowl, stirring until smooth.
- Chop Chicken: Once rested, chop the chicken into small pieces or shred it according to preference.
- Combine Ingredients: In a large bowl, mix chopped chicken, coleslaw mix, cilantro, and carrot ribbons. Pour the curry sauce over the mixture and stir to evenly coat all ingredients.
- Assemble Wraps: Divide the chicken curry mixture into three portions. Place one portion onto each tortilla, top with a few pieces of romaine lettuce or greens if desired, and wrap the tortilla carefully. Avoid slicing until ready to eat. Store wraps in an airtight container or wrap in foil or beeswax wrap and refrigerate.
Notes
- For a coconut-free curry sauce, substitute with a mixture of 1/4 cup tahini, 1/4 cup hot water, 1 tsp agave or honey or maple syrup, and 2 tsp curry powder or 1 TBSP curry paste.
- Use thinner slices of chicken breast to ensure even cooking within 10 minutes total on stovetop.
- Carrot ribbons can be made using a vegetable peeler for better texture and appearance.
- Wraps are best eaten fresh, but can be stored refrigerated up to 24 hours for meal prep.
- To keep wraps from becoming soggy, add lettuce just before eating if storing wraps for longer periods.
