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5 from 1 vote

Thai Chicken Crunch Wraps

Thai chicken crunch wraps are so simple and add a little more excitement to your basic picnic wrap.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Servings: 4 wraps
Calories: 447kcal
Author: Lauren Allen


  • 1 Tablespoon oil (vegetable or canola oil)
  • 1 pound boneless skinless chicken breasts , cut into thin strips
  • 4 cloves garlic , minced
  • 1/2 sweet onion , chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 carrots , shredded or roughly chopped
  • 3/4 cup cabbage , finely shredded
  • 3 green onions , thinly sliced

For the sauce

  • 1/4 cup fresh cilantro , chopped
  • 1/3 cup sweet chili sauce (found in the Asian section of the grocery store)
  • 1 heaping Tablespoon chunky peanut butter
  • 1/4 teaspoon freshly grated ginger
  • 2 teaspoons low-sodium soy sauce
  • crushed red pepper flakes , to taste
  • 4 large tortillas
  • 1 1/2 cups Lettuce , chopped
  • 1/2 cup dry roasted peanuts
  • Handful of green snap peas


  • Heat oil in a large skillet over medium. Add chicken, garlic, onions, salt and pepper and cook, stirring occasionally, until chicken is cooked through. 
  • Add the carrots, cabbage, and green onions, cooking for a few more minutes until vegetables are tender, but still have a nice crunch.
  • In a small bowl combine the sweet chili sauce, ginger, chunky peanut butter, and soy sauce, and crushed red pepper. Stir until smooth. 
  • Add to pan, along with chopped cilantro. Stir until blended in and heated through. Spoon mixture into lettuce leaves.
  • Layer tortillas with a handful of lettuce, peanuts, snap peas, and a large spoonful of the chicken mixture. 
  • Roll tightly like a burrito and secure with a toothpick.


Calories: 447kcal | Carbohydrates: 39g | Protein: 32g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 793mg | Potassium: 832mg | Fiber: 4g | Sugar: 17g | Vitamin A: 5435IU | Vitamin C: 13.6mg | Calcium: 88mg | Iron: 2.4mg