Thai Chicken Wraps

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 369.2
  • Total Fat: 14.1 g
  • Cholesterol: 32.9 mg
  • Sodium: 853.7 mg
  • Total Carbs: 40.2 g
  • Dietary Fiber: 3.9 g
  • Protein: 22.3 g

View full nutritional breakdown of Thai Chicken Wraps calories by ingredient
Submitted by:

Number of Servings: 6


    1/4 c. sugar
    1/4 c. creamy peanut butter
    3 T soy sauce
    3 T water
    2 T cooking oil

    6 8-10" flour tortillas
    1/2 tsp black pepper
    12 oz boneless, skinless chicken breast cut into strips or cubes
    1 T cooking oil
    4 c packaged shredded broccoli (broccoli slaw mix)
    1 med. red onion cut into thin wedges
    1 tsp grated fresh ginger


1. For peanut sauce, in a small saucepan combine sugar, peanut butter, soy sauce, water, 2 T cooking oil and garlic. Heat until sugar is dissolved, stirring frequently. Set aside.

2. Soften tortillas by heating in microwave or oven. Meanwhile, in a medium mixing bowl, toss chicken in pepper, coating evenly.

3. In a large skillet, heat 1 T oil. Cook and stir seasoned chicken in hot oil over medium-high heat for 2-3 minutes or until cooked through. Remove chicken from skillet; keep warm. Add broccoli, onion and ginger to skillet. Cook 2-3 minutes or until vegetables are crisp-tender. Remove from heat.

4. To assemble, spread each tortilla with about 1 T of the peanut sauce. Top with chicken strips and vegetable mixture. Roll up each tortilla, securing with a wooden toothpick. Serve immediately with remaining sauce.

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user VIDALJ.

Rate This Recipe