Best Thai Chicken Wraps Recipes

THAI CHICKEN LETTUCE WRAPS

Steps:

• In a blender, combine the first 10 ingredients. While processing, gradually add oil in a steady stream; stir in cilantro. Set aside., In a large bowl, combine the chicken, red pepper, onions, carrot and 1/4 cup peanuts. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.

MY THAI CHICKEN WRAPS

Steps:

• Heat a large skillet over medium-high heat. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. Pour in hoisin sauce, soy sauce, and vinegar. Bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes.
• To serve, line a platter with lettuce leaves, and pour the chicken mixture into the center of the platter. Each diner assembles their own wraps by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, then rolling into a cylinder.

THAI CHICKEN WRAPS

Steps:

• Whisk first 5 ingredients until blended. Toss chicken with garlic salt and pepper., In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 3-4 minutes. Remove from pan; keep warm., In same pan, heat remaining oil over medium-high heat; stir-fry coleslaw mix, onion and ginger until broccoli is crisp-tender, 2-3 minutes. Stir in peanut butter mixture. Serve chicken and vegetable mixture in tortillas.

THAI CHICKEN LETTUCE WRAPS

Steps:

• For the chicken: Combine the tamari, oil, lime juice, ginger and chiles in a medium bowl. Add the chicken to the bowl and coat it in the marinade. Marinate for about 1 hour at room temperature.
• Preheat the oven to 350 degrees F. Remove the chicken from the marinade, and discard the remaining marinade.
• Place the chicken on a baking sheet and roast until the internal temperature reaches 160 degrees F, 20 minutes. Remove the chicken from the oven and rest it for 10 minutes. Once cool enough to handle, shred the meat.
• For the wrap: In a separate bowl, combine the cabbage, peanuts, lime juice and basil. Season with salt and pepper.
• Lay out 1 lettuce leaf, place one-quarter of the shredded chicken, then 1/2 cup cabbage salad in the leaf. Repeat for the remaining lettuce and filling. Fold the wraps and enjoy.

THAI-STYLE CHICKEN WRAPS WITH MANGO SALSA

Steps:

• 1. To make the salsa. In a small bowl, stir together the mango, cilantro and lime juice. Cover and refrigerate until ready to serve. 2. To make the wraps. In a large skillet over medium-high, heat the sesame oil. Add cabbage and carrots and saute until the vegetables begin to soften, about 2 minutes. Stir in the scallions and peanuts. Add the lime juice, soy sauce and black pepper, then saute until the mixture is heated through, about 2 minutes longer. 3. Remove the pan from the heat and stir in the chicken and mint. 4. Spread the center of each tortilla with about 1 tablespoon of peanut sauce. Top with a quarter of the chicken filling. Fold in 2 ends of the tortilla, then roll up. Place the wraps on a microwave safe plate, seam-side down. 5. Heat the wraps in the microwave on high until heated through, about 1 1/2 minutes, or in a 350 degree oven for about 5 minutes. Serve with the mango salsa.

GREEN THAI COCONUT CURRY CHICKEN WRAPS

Steps:

• To make filling:.
• In medium bowl, whisk together coconut milk and curry paste till smooth. Stir in cilantro, chicken, carrots, green onions and peanuts. Toss to coat.
• To assemble:.
• Arrange tortillas in single layer on flat surface. Place one quarter of chicken down center of each tortilla. Top with lettuce. Roll up tortillas burrito-style, tucking ends in and wrappeing each up snugly. Cut each in half. Serve immediately or wrap in plastic wrap and refrigerate.

THAI GLAZED CHICKEN LETTUCE WRAPS

Steps:

• Thinly slice the chicken into strips and sprinkle with grill seasoning.
• Heat a large skillet to screaming hot. Add vegetable oil, then chicken. Cook chicken 2 minutes, stirring constantly. Add the ginger, garlic, peppers, cabbage and carrot mix and scallions and stir-fry another 2 minutes. Add plum sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves. Add fish sauce and turn to coat. Transfer cooked chicken and vegetables to a bowl. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos.

THAI CHICKEN LETTUCE WRAPS FROM THE CHEESECAKE FACTORY

Steps:

• Cut chicken into 3/4 inch strips. Place in a shallow glass dish.
• Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in a small bowl. Add water.
• Poor over chicken and toss to coat all of the chicken pieces.
• Cover and marinade 30 minutes up to 2 hours, stirring occasionally.
• Soak bamboo skewers 20 minutes in cold water.
• Drain chicken and reserve marinade. Weave chicken strips onto each skewers, alternating with green onion pieces.
• Brush chiken and onions with reserved marinade.

THAI CHICKEN LETTUCE WRAPS - MARINATED CUCUMBERS

Steps:

• Combine vinegar, sugar, water and salt in a small pan.
• Cook over a medium heat, stirring until it boils and the sugar in dissolved. Remove from heat and let cool to roo, temperature.
• Peel the cucumber and cut lengthwise in 1/8 inch slices.
• Place in a serving bowl and pour marinade over cucumbers.

THAI PEANUT CHICKEN SALAD WRAPS

Steps:

• In a large bowl, combine all ingredients except chicken and tortillas.
• Add chicken and toss until coated.
• Season with salt and pepper.
• Serve wrapped in tortillas, or cover and refrigerate for up to two days.

CROCKPOT PEANUT THAI CHICKEN LETTUCE WRAPS

Steps:

• Mix peanut butter, garlic, ginger, soy sauces, sesame oil, Sriracha and broth.
• Place frozen chick breast in bottom of Crockpot and pour peanut sauce over breasts.
• Cook on low for 6-8 hours or high for 3-4 hours.
• Shred chicken and add back about ¼ cup of the peanut sauce.
• Serve on lettuce with green onions and peppers (or any other Thai fixings).

THAI CHICKEN LETTUCE WRAPS

Steps:

• Heat olive oil in a large skillet. Add shredded chicken and water chestnuts (leave these out if you want even lower carb).
• Meanwile, Remove core from head of lettuce, then wash and dry leaves.
• Combine garlic, ginger, lime juice, chili-garlic sauce, cilantro and teriyaki sauce in a bowl and mix well.
• Add to skillet and stir.
• Arrange lettuce leaves on the outer rim of a serving plate. Spoon chicken mixture onto the center of each lettuce leaf and roll like you would a burrito.
• Serve with extra chili-garlic sauce (Sriacha) or soy sauce as garnish if desired.

THAI CHICKEN LETTUCE WRAPS

Steps:

• Heat the oil in a medium nonstick skillet over medium-high heat until hot but not smoking. Add the chicken and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Turn the heat to medium low and stir in the Thai Style Sweet & Spicy Chili Cooking Sauce. Bring to a simmer and cook until the chicken is cooked through, about 3 minutes.
• Divide the meat and sauce among the lettuce leaves and top with the peanuts, onions and jalapenos. Serve with rice on the side.

THAI CHICKEN WRAPS

Steps:

• In a saucepan over medium heat, bring 2 cups of water and the soy sauce to a boil. Reduce the heat to a simmer and add the chicken thighs. Simmer until cooked through, about 15 minutes. Remove the chicken from pan to a cutting board. When cool enough to handle, shred meat and discard the bones. Reserve 1/4 cup for Round 2 Thai Chicken Spring Rolls recipe.
• In a small bowl combine the peanut butter, lime juice, sugar, garlic and red pepper flakes. Whisk in about 1/3 cup water and simmer until thick, and a pourable consistency is reached. Reserve 1/4 cup of the dressing for Round 2 Thai Chicken Spring Rolls recipe.
• Warm the tortillas in microwave wrapped in a slightly damp towel for about 45 seconds to make them more pliable. Assemble the wraps by layering, the chicken, dressing and vegetables. Top with more dressing before rolling up. Secure with toothpicks and slice in half. Reserve 1 cup of vegetables for Round 2 Thai Chicken Spring Rolls recipe.

THAI WRAPS WITH CHICKEN

Steps:

• For peanut sauce, in a small saucepan combine sugar, peanut butter, soy sauce, water, the 2 tablespoons cooking oil, and the garlic.
• Heat until sugar is dissolved, stirring frequently.
• Set aside.
• Wrap tortillas in foil.
• Bake in a 350 degree F oven about 10 minutes or until heated and softened.
• Meanwhile, in a medium mixing bowl combine garlic salt and pepper.
• Add chicken, tossing to coat evenly.
• In a large skillet heat the 1 tablespoon oil.
• Cook and stir seasoned chicken in hot oil over medium-high heat for 2 to 3 minutes or until cooked through.
• Remove chicken from skillet; keep warm.
• Add broccoli, onion, and ginger to skillet.
• Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender.
• Remove from heat.
• To assemble, spread each tortilla with about 1 tablespoon of the peanut sauce.
• Top with chicken strips and vegetable mixture.
• Roll up each tortilla, securing with a wooden toothpick.
• Serve immediately with remaining sauce.

THAI CHICKEN LETTUCE WRAPS RECIPE - (4.3/5)

Steps:

• Mix all the ingredients for the sauce in a small bowl, stir to combine well. Clean the butter lettuce, peel each leaf off the stem, set aside. Heat up a wok or skillet on medium heat and add the oil. When the oil is heated, add the onion and garlic, stir-fry until they are slightly browned. Add the ground chicken, stir continuously with the spatula, breaking up the lumps. Add the cashew nuts, fish sauce, and sweet soy sauce. Stir to combine well. Continue to cook until the filling becomes dry but remains moist. Add the cilantro and turn off the heat. To assemble the lettuce wraps, add 1 tablespoon of the filling onto the middle of the butter lettuce, and top with some sauce. Wrap it up and eat immediately. *If you can't find sweet soy sauce, just use regular soy sauce and add a little sugar to taste.

THAI CHICKEN WRAPS

Steps:

• Mix dressing, peanut butter and red pepper until smooth. Set aside half of mixture to serve with wraps.
• Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken and gingerroot in skillet, stirring occasionally, until chicken is brown. Reserve about 1/4 cup of remaining dressing mixture. Stir remaining dressing mixture into chicken. Cover and cook over medium-low heat 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in center. Remove chicken from skillet.
• Add reserved 1/4 cup dressing mixture, the coleslaw mix, bell pepper, peanuts and cilantro to skillet. Toss to coat mixture well. Spread about 1/3 cup each coleslaw mixture and chicken down center of each tortilla; roll up. Serve with remaining dressing mixture.

THAI PEANUT CHICKEN LETTUCE WRAPS RECIPE

Steps:

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THAI CHICKEN SPINACH WRAPS

Steps:

• Preheat an outdoor grill to medium-high. Clean and oil the hot grill grates.
• Place chicken breasts in-between 2 sheets of plastic wrap and, using a meat mallet, pound out to an even 1/2-inch thickness. Rub the breasts with 2 teaspoons of the olive oil and sprinkle with some salt and pepper. Place chicken directly on grill and cook for 5 minutes; flip and cook for another 5 minutes or until a thermometer registers 160°F. Transfer to a plate and let rest for a few minutes. Once cool to the touch, dice up into cubes.
• In the meantime, combine mayo, yogurt, honey, and lime juice in a bowl. Fold in the apple, onion, cilantro, and cooked chicken. Set aside.
• In a large skillet, over medium heat, sauté almonds in the remaining 3 teaspoons oil until golden, stirring often so they don't burn, about 1 minute. Add the ginger and curry paste; cooking for 30 seconds until fragrant. Add spinach and cook until wilted. Remove from heat and fold into the chicken mixture.
• Place 1/2 cup of the chicken mixture onto each tortilla, then roll to enclose, folding in the sides like a burrito.
• Wipe out skillet and return to the burner over medium heat; coat with cooking spray and toast wraps until golden on both sides, about 30-45 seconds per side. Cut in half and serve warm.

THAI PEANUT BUTTER CHICKEN WRAPS

Steps:

• STIR together peanut butter, pad thai sauce and green onions in a medium bowl until combined.
• PLACE tortilla on microwave-safe plate. Spread 1/4 of peanut butter mixture on tortilla to about 1/2-inch of edge. Microwave on HIGH (100% power) for 20 seconds.
• LAYER chicken, then lettuce on top. Wrap burrito style: Fold one edge of tortilla up about 1-inch over filling. Fold right and left sides over folded edge. Roll up ending with loose edge on bottom. Cut in half diagonally.
• REPEAT with remaining tortillas.