Crunchy Thai Chicken Salad Wraps
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Fresh, crunchy, and packed with bold Thai flavors! These Thai chicken salad wraps are perfect for a light lunch or dinner, wrapped in crisp lettuce leaves.
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Total time
- 25 minutes
- Yield
- 4 servings
Ingredients
2 boneless, skinless chicken breasts 1 tbsp olive oil Salt and pepper to taste 1/2 cup shredded carrots 1/2 cup red cabbage, shredded 1/4 cup fresh cilantro, chopped 1/4 cup chopped peanuts (optional) 1/4 cup green onions, sliced 8 large lettuce leaves (such as butter lettuce or romaine) For the dressing: 3 tbsp peanut butter 2 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp lime juice 1 tsp honey 1 tsp sesame oil 1/2 tsp sriracha (optional)Instructions
- Cook the chicken: Season chicken with olive oil, salt, and pepper. Grill or pan-sear over medium heat for about 6–7 minutes per side until cooked through. Let it rest for 5 minutes before shredding.
- Make the dressing: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, and sriracha until smooth.
- Assemble the salad: In a large bowl, combine shredded chicken, carrots, cabbage, cilantro, peanuts, and green onions. Pour in the dressing and toss well to coat evenly.
- Wrap and serve: Scoop a generous spoonful of the salad mixture into each lettuce leaf. Serve immediately for maximum crunch and flavor.
Notes
For a vegetarian version, replace the chicken with tofu or chickpeas. The peanut dressing pairs beautifully with plant-based proteins. Store the components separately to maintain freshness.Nutrition
- Calories
- 300
- Fat
- 16g
- Saturated fat
- 3g
- Sugar
- 7g
- Sodium
- 420mg
- Protein
- 28g
- Carbohydrates
- 12g
- Fiber
- 3g