Thai Chicken Salad Wraps
Published Oct 17, 2024
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There’s a little bit of everything in these colorful, veggie-packed Thai Chicken Salad Wraps. They have all of the flavor of a chopped chicken salad with the great creamy-savory flavor of Thai peanut sauce. The best part might be the crunch which can come from crispy wontons or roasted peanuts!
If you’ve been in a lunch rut (*raises hand*), these salad wraps might be just the thing to pull you out of it. You’re basically just going to make a Thai-inspired chopped salad on a cutting board. Add the chicken and peanut sauce right on top and then toss everything together, add some crunchies, and roll it all into wraps. The process is easy, the results are SO good.
I bought the ingredients for the wraps shown in the photos at Trader Joe’s, but there are so many possible variations, that you can find everything you need at any grocery store. See below for tips on the ingredients and substitutions. And if you need other healthy-ish lunch ideas, some other great options are Trader Joe’s Green Goddess Chicken Salad, rice noodle salad, or lentil salad. I also love a good smashed chickpea salad meal prep situation with some pita chips on the side for dipping.
Ingredients for Thai Chicken Salad Wraps
The vegetables are completely customizable, so feel free to mix it up. But for maximum color and flavor, here’s my usual combination:
- Red bell pepper – Naturally sweet flavor, red color, and crunch. Yellow, red, or orange bell peppers work well. Green bell peppers tend to have a less sweet flavor, so they’re the only type that I don’t recommend in this recipe.
- Shredded carrots – Just grab the pre-shredded carrots to save yourself time and easily incorporate them in the chopped salad.
- Romaine lettuce leaves – These give the salad some bulk and crunch.
- Coleslaw mix – Serves the same purpose as the romaine, but coleslaw mix (which is mostly just cabbage) is a bit more hearty. There are tons of options for substitutions here. You can just use a few leaves of green or purple cabbage, but I find I usually don’t want to buy a whole head of cabbage unless I have a plan to use it all. Feel free to just use more romaine if you want to skip the coleslaw mix entirely in the chicken salad wraps.
- Cooked chicken – Rotisserie chicken is great here. Or this is a great way to use leftover cooked chicken.
- Crunchies – I rotate between crispy wontons (find these near the croutons in the salad dressing aisle), roasted peanuts, and roasted cashews. If I happen to be shopping at Trader Joe’s I love to grab one of their flavored cashews – like their Thai Lime and Chili Cashews. But regular peanuts or cashews work just fine. Note: Leftover crispy wontons to make Asian Chopped Salad (so much crunch!).
- Thai peanut sauce or any Thai-style salad dressing.
- Flour tortillas or your other favorite salad wrap. Make sure to get a large tortilla or wrap to hold all of the filling.
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What You’ll Love About This Recipe
- Bold Flavors and Crunch: The combination of Thai peanut sauce with crunchy fresh vegetables, shredded chicken, and peanuts or cashews creates so many layers of flavor and texture. And honestly, anything with Thai Peanut Sauce is a guaranteed winner.
- No Cooking Required: By using rotisserie chicken or pre-cooked shredded chicken, these wraps come together in under 20 minutes with no need to turn on the stove or oven.
- Customizable: The recipe is highly adaptable to your taste and dietary preferences. Use absolutely any veggies you have on hand to make these chicken salad wraps. If you prefer a vegetarian option, swap the chicken for tofu or tempeh. If you’re gluten-free, use gluten-free tortillas or wrap everything in large romaine or iceberg leaves.
How to make these
My favorite way to make a chopped salad or chopped salad wrap is to get out a giant cutting board, pile all of the ingredients on top, and then chop everything with my favorite rocking pizza slicer or a large chef’s knife. I dress the salad right on the cutting board and toss it together gently with salad tongs.
You can, of course, opt to chop everything separately and toss it together in a bowl.
FAQs
Absolutely! One of the best things about this recipe is how versatile it is. If you’re not a fan of chicken or want to switch things up, you can use cubed and cooked tofu or even use chickpeas for a quick plant-based protein. These wraps are also great with shrimp or leftover sliced steak.
Yes! To make these wraps gluten-free, simply swap the flour tortillas for your favorite gluten-free tortillas or wraps. You could also use large romaine or iceberg lettuce leaves as a wrap substitute for an even lighter, low-carb option. Just make sure your peanut sauce or Thai dressing is gluten-free as well.
More Chopped Chicken Salad Recipes
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Thai Chicken Salad Wraps
Equipment
- Sharp Knife
- Large Cutting Board
Ingredients
- 1 red bell pepper
- 1 cup shredded carrots
- 6 large romaine lettuce leaves
- 2 cups coleslaw mix
- 2 cups shredded cooked chicken (like from a rotisserie chicken)
- 1/2 cup peanuts or cashews (or a handful of crispy wontons; find these near the croutons)
- 1/4 cup Thai peanut sauce or any Thai-style salad dressing
- 2 large flour tortillas
Instructions
- On a large cutting board, slice off the sides of the bell pepper and discard the core.
- Still on the cutting board with the bell peppers, add the carrots, romaine lettuce leaves, coleslaw mix, and chicken. Just pile everything on. Use a knife or large pizza cutter to roughly chop everything together. This gets a little messy, but just scoop everything back into the center. Don’t skip on the chopping – you want everything to be nice and small.
- Add the peanuts or cashews and chop again (skip if using crispy wontons).
- Drizzle the sauce over the top of the salad and toss everything together with salad tongs or a serving spoon and fork.
- Scoop the salad onto tortillas. If using crispy wontons, add them now. Drizzle with some more sauce if you’d like. Roll and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
