Crunchy Chicken Wraps Recipe
These vibrant Crunchy Thai Chicken Wraps are packed with fresh ingredients and Thai flavors, perfect for a quick meal that requires no reheating.
Ingredients
- 1 tablespoon Olive Oil
- 16 oz Chicken Breast, sliced if needed
- to taste Salt and Pepper
- 1 tablespoon Red Curry Paste
- 2 teaspoon Soy Sauce
- 1 teaspoon Agave
- ¾ cup Canned Coconut Milk
- 1½ cup Coleslaw Mix
- 3 medium Carrots, peeled into ribbons
- 1 cup Cilantro
- 4 oz Romaine Lettuce
- 3 large Tortillas
Instructions
- Add olive oil to a preheated skillet over medium heat. Let the oil heat for a minute or two.
- Season the chicken with salt and pepper. Carefully place the chicken in the pan and cook for about 5 minutes on each side.
- Remove the chicken from the pan and let it rest for 15 minutes.
- While the chicken rests, mix the curry paste, soy sauce, agave, and coconut milk in a measuring cup or small bowl.
- Chop or shred the rested chicken. In a large bowl, combine the chicken pieces, coleslaw mix, cilantro, and carrot ribbons.
- Stir in the curry sauce, ensuring everything is well-coated.
- Place about ⅓ of the chicken curry mixture on a tortilla. Top with a few romaine lettuce pieces if desired.
- Wrap the tortilla securely.
- Do not slice the wrap until ready to eat. Store it in a meal prep container or wrap in foil, Saran wrap, or beeswax wrap.
- Keep refrigerated until you are ready to enjoy.
Notes
- Wraps can last up to three days in the fridge.
- Keep them tightly sealed to prevent sogginess.
- Pair with spicy peanut dipping sauce for extra flavor.
Nutrition
Calories: 550kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 10gSodium: 600mgFiber: 5gSugar: 5g
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