Thai Chicken Wrap

Thai Chicken Wrap
  • Prep Time: 10
  • Total Time: 10
  • Servings: 6

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About this Recipe


2 cups (500 mL) Shredded cooked chicken
1 cup (250 mL) Shredded carrots
1/2 Red pepper, thinly sliced
1 cup (250 mL) Bean sprouts
2 Green onions, thinly sliced
1/3 cup (80 mL) Ready prepared Thai peanut sauce
2 tbsp 30 mL) Rice vinegar
1 tbsp (15 mL) Chopped fresh cilantro
1 tsp (5 mL) Fish sauce
1 tbsp (15 mL) Lime juice
2 cups (500 mL) Shredded leaf lettuce
6 Dempsters’s® 100% Whole Wheat Tortillas
1/4 cup (60 mL) Chopped peanuts
1/4 cup (60 mL) Thai chili sauce


TOSS chicken, carrots, red pepper, bean sprouts and green onion in a large bowl.

WHISK together Thai peanut sauce, rice vinegar, cilantro, fish sauce and lime juice in a small bowl. Pour over chicken mixture and toss to coat.

ASSEMBLE by dividing lettuce equally between the tortillas. Top with chicken salad mixture. Sprinkle with peanuts and drizzle with Thai chili dipping sauce. Roll tightly and secure with a toothpick if desired.


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