Thai Chicken Wraps bring tons of flavor in every bite with juicy shredded chicken, crisp pickled veggies, creamy avocado, and sweet chili sauce all tucked into a soft tortilla.
authorโs note
The Wrap I Canโt Stop Making!
I love a good wrap, theyโre my lunch go-to along with this turkey bacon sandwich. After tasting a Thai chicken wrap at a cafรฉ a few weeks ago, I couldnโt stop thinking about it. I had to recreate it at home, and now itโs been in my regular lunch rotation ever since.
It checks all the boxes: simple, satisfying, and full of flavor. I usually prep everything early in the week and assemble a fresh wrap when I need something fast.
Three Reasons Youโll Love These Wraps
- Make-Ahead Friendly: Prep components once, build fresh wraps all week
- Speedy: Lunch is ready in about 20 minutesโno stove needed with rotisserie chicken
- Balanced: Sweet, tangy, creamy, crunchy! Every bite hits all the notes
Ingredients
| Ingredient | Notes |
|---|---|
| Matchstick carrots | Buy pre-cut to save time or shred whole carrots with a grater. |
| Radishes | Slice thin with a mandoline or sharp knife for the best texture. |
| Unseasoned rice vinegar | Check the label and avoid โseasonedโ versions. |
| White sugar | Stir until fully dissolved in the vinegar before adding veggies. |
| English cucumber | No need to peel; slice thin and skip seeding for less prep. |
| Flour tortillas | Choose medium-sized tortillas that are fresh and soft. |
| Shredded cooked chicken | Use rotisserie or leftover chicken thighs. |
| Baby spinach | Place near the sauce so it wilts slightly and stays tucked in while rolling. |
The Best Two-Ingredient Sauce
- Full-fat mayo: Adds a rich, creamy base. Best Foods or Hellmanโs is a great option, but any good-quality mayo works.
Sweet chili sauce: Brings sweet heat. Mae Ployโs is a favorite and is usually found in the condiment or international aisle.
How To Make Thai Chicken Wraps (Tips)
- Veggie prep: Cut veggies into even matchsticks so the texture stays consistent.
- Pickling: Let the veggies sit in the vinegar mix as long as possible.
- Assembly: Keep the fillings light so the wrap rolls easily and holds together.
- Chicken: Rotisserie chicken is fast and easy, or use grilled or baked for extra flavor.
- Serving: These wraps taste best right after you make them.
Storage
Make-Ahead Thai Chicken Wraps
Store pickled veggies, sauce, and chicken separately in airtight containers up to 4 days. Assemble wraps fresh so the tortillas donโt get soggy.
More Wrap Recipes:
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!
Video
Equipment
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 Hellmanโs/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
Instructionsย
- Combine matchstick carrots, matchstick radishes, rice vinegar, sugar, and 1 teaspoon salt in a large bowl.ย 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 tortillasโabout 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!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1:ย 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: This adds a delicious Thai-inspired flavor to the wraps.ย Mae Ployโsยฎ sauceย 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 youโre 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.
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 jalapeรฑos 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.
