Recipe

Thai Chicken Wraps

Thai Chicken Wraps

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4 wraps Easy
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Ingredients (7)

  • 12 Bibb or Romaine lettuce leaves
  • 4 Napa cabbage, leaves thinly chopped
  • 1 pound chicken breast, grilled and then diced into ½-inch cubes
  • 1 cup raw broccoli, finely chopped
  • 1 cup shredded carrots
  • ¼ cup scallions, thinly sliced
  • Tangy Peanut Sauce (elanaspantry.com/tangy-peanut-sauce/)

Summary

These light and healthy Gluten Free Thai Chicken Wraps are an easy and refreshing entrée and a simple “one pot meal” to boot. I often make them with leftover chicken, though I sometimes use leftover fish—any type of protein will do.

Instructions

  1. 1Spread out the lettuce leaves
  2. 2Place a tablespoon of Napa cabbage in each leaf
  3. 3Add 1 tablespoon each of chicken, broccoli, carrots and scallions to each leaf
  4. 4Drizzle with Tangy Peanut Sauce
  5. 5Serve
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