These light, healthy Thai Chicken Wraps make a refreshing and simple entrée—perfect as a one-pot-style meal. I often prepare them with leftover chicken, but leftover fish or any cooked protein works well too.
Recently I served them with salmon and my youngest loved the combination. My older child is less adventurous at the moment and prefers homemade burritos and organic hot dogs, which I tolerate since at least he eats his kale by the bunch every night.
These wraps also work well as finger-food hors d’oeuvres for a New Year’s Eve party or any gathering. If you’re planning a gluten-free menu for a party, consider adding these to the lineup.
Thai Chicken Wraps
Ingredients
- 12 Bibb or Romaine lettuce leaves
- 4 leaves Napa cabbage, thinly chopped
- 1 pound chicken breast, grilled and diced into ½-inch cubes (or use a preferred grilled chicken)
- 1 cup raw broccoli, finely chopped
- 1 cup carrots, grated
- ¼ cup scallions, thinly sliced
- “Peanut” Sauce (see recipe)
Instructions
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Lay out the lettuce leaves on a clean surface.
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Place about a tablespoon of chopped Napa cabbage on each leaf.
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Add 1 tablespoon each of diced chicken, chopped broccoli, grated carrots, and sliced scallions to each leaf.
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Drizzle with Tangy Peanut Sauce to taste.
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Fold or roll the leaves and serve immediately.
Equipment
The idea for these wraps came from a Clean Eating magazine lineup that combined shrimp and chicken and used spring roll wrappers. I simplified the flavors and swapped lettuce for wrappers to keep preparation quick and fresh.
Wishing you a happy holiday season and enjoyable cooking!