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Healthy Thai Chicken Salad Wraps - Fresh, Bright, and Ready in Minutes

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 1/2 to 3 cups cooked chicken, shredded or diced (rotisserie works great)
  • Greens and Veggies: 2 cups shredded green or purple cabbage
  • 1 large carrot, julienned or shredded
  • 1 red bell pepper, thinly sliced
  • 3 green onions, thinly sliced
  • 1 small cucumber, julienned (optional)
  • 1 cup fresh cilantro, roughly chopped
  • 1/2 cup fresh mint leaves, torn
  • Wraps: 6–8 whole-grain tortillas, low-carb tortillas, or large lettuce leaves (butter lettuce or romaine)
  • Crunch: 1/3 cup roasted peanuts, roughly chopped (or cashews)
  • Peanut-Lime Dressing: 1/3 cup natural peanut butter (smooth or crunchy)
  • 3 tablespoons fresh lime juice
  • 1 tablespoon low-sodium soy sauce or tamari
  • 1 tablespoon honey or maple syrup
  • 1–2 teaspoons rice vinegar (optional, for brightness)
  • 1–2 teaspoons sriracha or chili-garlic sauce (adjust to taste)
  • 1–2 tablespoons warm water, to thin
  • 1–2 teaspoons sesame oil (optional, for depth)
  • Pinch of salt, to taste
  • For Serving: Lime wedges

Method
 

  1. Make the dressing. In a small bowl, whisk together peanut butter, lime juice, soy sauce, honey, rice vinegar, and sriracha. Add warm water, a little at a time, until the dressing is smooth and pourable. Stir in sesame oil and a small pinch of salt. Taste and adjust sweetness, heat, and acidity.
  2. Prep the vegetables. Shred the cabbage, julienne the carrot and cucumber, and slice the red bell pepper and green onions. Chop the cilantro and tear the mint leaves.
  3. Toss the salad base. In a large bowl, combine chicken, cabbage, carrot, bell pepper, cucumber, green onions, cilantro, and mint. Drizzle on about two-thirds of the dressing. Toss until everything is lightly coated but not soggy.
  4. Warm the wraps (optional but helpful). Briefly warm tortillas in a dry skillet or microwave for 10–15 seconds to make them flexible. If using lettuce leaves, pat dry so they don’t tear.
  5. Assemble. Lay out a tortilla or lettuce leaf. Add a generous scoop of chicken salad to the center. Sprinkle with chopped peanuts. Fold the sides in and roll tightly like a burrito. Repeat with remaining wraps.
  6. Finish and serve. Serve with extra dressing on the side and lime wedges. Add a final squeeze of lime over the top for a bright finish.