Thai Chicken Wraps bring tons of flavor in every bite with juicy shredded chicken, crisp pickled veggies, creamy avocado, and sweet chili sauce all tucked into a soft tortilla.
author’s note
The Wrap I Can’t Stop Making!
It is satisfying to a good wrap, they’re my lunch go-to along with this turkey bacon sandwich. After tasting a Thai chicken wrap at a café a few weeks ago, I couldn’t stop thinking about it. I had to recreate it at home, and now it’s been in my regular lunch rotation ever since.
It checks all the boxes: simple, satisfying, and full of flavor. I usually prep everything early in the week and assemble a fresh wrap when I need something fast.
Ingredients
| Ingredient | Notes |
|---|---|
| Matchstick carrots | Buy pre-cut to save time or shred whole carrots with a grater. |
| Radishes | Slice thin with a mandoline or sharp knife for the best texture. |
| Unseasoned rice vinegar | Check the label and avoid “seasoned” versions. |
| White sugar | Stir until fully dissolved in the vinegar before adding veggies. |
| English cucumber | No need to peel; slice thin and skip seeding for less prep. |
| Flour tortillas | Choose medium-sized tortillas that are fresh and soft. |
| Shredded cooked chicken | Use rotisserie or leftover chicken thighs. |
| Baby spinach | Place near the sauce so it wilts slightly and stays tucked in while rolling. |
The Best Two-Ingredient Sauce
- Full-fat mayo: Adds a rich, creamy base. Best Foods or Hellman’s is a great option, but any good-quality mayo works.
Sweet chili sauce: Brings sweet heat. Mae Ploy’s is a favorite and is usually found in the condiment or international aisle.
How To Make Thai Chicken Wraps (Tips)
- Veggie prep: Cut veggies into even matchsticks so the texture stays consistent.
- Pickling: Let the veggies sit in the vinegar mix as long as possible.
- Assembly: Keep the fillings light so the wrap rolls easily and holds together.
- Chicken: Rotisserie chicken is fast and straightforward, or use grilled or baked for extra flavor.
- Serving: These wraps taste best right after you make them.
Storage
Make-Ahead Thai Chicken Wraps
Store pickled veggies, sauce, and chicken separately in airtight containers up to 4 days. Assemble wraps fresh so the tortillas don’t get soggy.
More Wrap Recipes:
Lunch
Chicken Bacon Avocado Wraps
Lunch
Buffalo Chicken Wrap Recipe
Vegetarian
Tikka Masala Wrap
Turkey
Turkey Wrap RecipeVariations
Switch Up These Thai Chicken Wraps
- Vegetarian/vegan wraps: Swap the chicken for tofu or tempeh. Use vegan mayo for the sauce to make it completely vegan.
- Seafood wraps: Replace the chicken with grilled shrimp or cooked flaked salmon.
- Spicy wraps: Add sliced fresh jalapeños to the wraps or a dash of sriracha to the mayo-chili sauce for an extra kick.
- Low-carb wraps: Use lettuce leaves instead of tortillas for a lower-carb version.
- Hearty wraps: Add cooked quinoa or brown rice for an extra filling Thai Chicken Wrap.
