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Thai Chicken Wrap

Rated as 4 out of 5 Stars

"A tasty meal that can be prepped a few days ahead of time, so you can throw it all together for a fast 5-minute lunch. For a cheaper, fresher version, try preparing everything at home. Serve with your favorite store-bought peanut sauce."
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28 m servings 493
Original recipe yields 2 servings (2 wraps)


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  1. Place chicken between 2 sheets of plastic wrap on a solid, level surface covered with a towel to minimize noise. Pound chicken flat using the smooth side of a meat mallet.
  2. Heat a grill pan to medium-high heat.
  3. Place chicken on the hot grill pan; season lightly with salt and pepper. Cook, covered, for 5 minutes. Flip and cook until no longer pink in the center and the juices run clear, 3 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. Stir rice vinegar, cilantro, honey, lime juice, and red pepper flakes together in a bowl to make the dressing.
  5. Place chicken on a cutting board and chop into strips. Toss into the dressing.
  6. Lay a bed of lettuce onto each tortilla; add carrots and roasted red bell pepper. Top with chicken strips; drizzle lettuce with remaining dressing. Wrap tortilla around the filling. Repeat with remaining tortilla.


  • Cook's Note:
  • For even faster prep, buy chopped veggies and jarred roasted bell peppers.

Nutrition Facts

Per Serving: 493 calories; 9.7 69.5 33 61 933 Full nutrition

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We liked this dish but felt it was missing something that could be fixed. I must admit to not having grilled the chicken but rather just stovetopped chicken tenders (that shouldn't have changed...