Best 6 Thai Chicken Spinach Wraps Recipes

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**Tantalize your taste buds with a culinary journey to Thailand through these delectable chicken spinach wrap recipes. Embark on a flavorful adventure with a medley of dishes that showcase the vibrant and aromatic essence of Thai cuisine. From the classic Pad Thai to the refreshing Som Tum salad, each recipe promises an explosion of flavors that will transport you to the bustling streets of Bangkok. Indulge in the creamy goodness of Massaman curry or savor the zesty tang of Tom Yum soup. These recipes cater to diverse preferences, offering a harmonious balance of sweet, sour, salty, and spicy notes. Prepare to be captivated by the authentic flavors of Thailand, all conveniently presented in this comprehensive collection of culinary delights.**

Check out the recipes below so you can choose the best recipe for yourself!

THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE



Thai Chicken Wrap with Spicy Peanut Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 BIG wraps

Number Of Ingredients 20

3 (6-ounce) chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon grill seasoning
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots, available in pouches in produce department
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs)
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Salt
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 (12-inch) flour tortilla wraps

Steps:

  • Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
  • Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
  • Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
  • Slice cooked chicken on an angle. Toss with veggies and herbs.
  • In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
  • Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

THAI CHICKEN WRAPS



Thai Chicken Wraps image

Thanks to quick-cooking chicken, convenient broccoli slaw mix, and an easy peanut sauce, you can wrap up dinner in 25 minutes. -Trudy Williams, Shannonville, Ontario

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup sugar
1/4 cup creamy peanut butter
3 tablespoons soy sauce
2 to 3 tablespoons water
2 garlic cloves, minced
3/4 pound boneless skinless chicken breasts, cut into thin strips
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 tablespoons canola oil, divided
4 cups broccoli coleslaw mix
1 medium red onion, halved and thinly sliced
1 teaspoon minced fresh gingerroot
6 flour tortillas (8 inches), warmed

Steps:

  • Whisk first 5 ingredients until blended. Toss chicken with garlic salt and pepper., In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 3-4 minutes. Remove from pan; keep warm., In same pan, heat remaining oil over medium-high heat; stir-fry coleslaw mix, onion and ginger until broccoli is crisp-tender, 2-3 minutes. Stir in peanut butter mixture. Serve chicken and vegetable mixture in tortillas.

Nutrition Facts : Calories 389 calories, Fat 15g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 935mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 4g fiber), Protein 21g protein.

THAI CHICKEN SPINACH WRAPS



Thai Chicken Spinach Wraps image

An easy Thai-inspired wrap made with chicken, spinach, curry paste, apples, almonds and a honey-yogurt spread. Good all year round!

Provided by FPR

Time 29m59S

Yield 4

Number Of Ingredients 16

1 pound foster farms simply raised boneless, skinless, chicken breast
5 teaspoon extra virgin olive oil, divided
salt & pepper
1/4 cup mayonnaise
2 tablespoon greek yogurt
2 tablespoon honey
1 tablespoon fresh lime juice
1/2 apple, diced
1/4 cup red onion, minced
2 tablespoon chopped cilantro
1/4 cup sliced almonds
1 teaspoon ginger paste
1 teaspoon thai red curry paste
2.5 cup fresh baby spinach
4 (10in) spinach torillas
cooking spray

Steps:

  • Preheat an outdoor grill to medium-high.
  • Clean and oil the hot grill grates.
  • Place chicken breasts in-between 2 sheets of plastic wrap and, using a meat mallet, pound out to an even 1/2-inch thickness.
  • Rub the breasts with 2 teaspoons of the olive oil and sprinkle with some salt and pepper.
  • Place chicken directly on grill and cook for 5 minutes; flip and cook for another 5 minutes or until a thermometer registers 160°F.
  • Transfer to a plate and let rest for a few minutes.
  • Once cool to the touch, dice up into cubes. In the meantime, combine mayo, yogurt, honey, and lime juice in a bowl.
  • Fold in the apple, onion, cilantro, and cooked chicken. Set aside.
  • In a large skillet, over medium heat, sauté almonds in the remaining 3 teaspoons oil until golden, stirring often so they don't burn, about 1 minute.
  • Add the ginger and curry paste; cooking for 30 seconds until fragrant. Add spinach and cook until wilted. Remove from heat and fold into the chicken mixture.
  • Place 1/2 cup of the chicken mixture onto each tortilla, then roll to enclose, folding in the sides like a burrito.
  • Wipe out skillet and return to the burner over medium heat; coat with cooking spray and toast wraps until golden on both sides, about 30-45 seconds per side.
  • Cut in half and serve warm.

Nutrition Facts : ServingSize 1 serving, Calories 560 calories, Sugar 13 g, Fat 37 g, Carbohydrate 27 g, Cholesterol 80 mg, Fiber 8 g, Protein 35 g, SaturatedFat 7 g, Sodium 1182 mg, TransFat 0.1 g

ASIAN CHICKEN WRAPS



Asian Chicken Wraps image

Healthy Asian chicken wraps with Thai peanut sauce are an easy 30-minute meal loaded with tender chicken, crunchy broccoli slaw, and edamame.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 30m

Number Of Ingredients 15

1/3 cup creamy peanut butter
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon Sriracha (or similar spicy chili sauce)
1 tablespoon minced fresh ginger
1 tablespoon fresh lime juice
1 pound boneless, skinless chicken breasts
1 tablespoon canola oil (or grapeseed oil, divided)
2 cups broccoli slaw
1 cup shelled edamame (thawed if frozen)
1/2 cup shredded carrots
1/2 cup finely chopped green onions
1/4 cup dry roasted salted peanuts (chopped)
Chopped fresh cilantro (to taste)
4 whole wheat tortillas

Steps:

  • In a small bowl, stir together all of the sauce ingredients: peanut butter, soy sauce, honey, Sriracha, ginger, and lime. Set aside.
  • Cut the chicken into bite-sized pieces. Heat half of the oil in a large, non-stick skillet over medium-high. Once the oil is shimmering, add the chicken (be careful as the oil may splatter), and sauté the chicken until fully cooked, about 2-3 minutes per side.
  • Transfer to a bowl and blot away any excess oil. To the bowl, add 1/4 cup of the peanut sauce, then toss to coat the chicken. Reserve the rest of the sauce for serving.
  • To the same skillet in which you cooked the chicken, add the remaining oil and let warm for 30 seconds. Add the broccoli slaw, edamame, carrots, and half of the green onions and sauté until crisp-tender, about 2 minutes. Remove from heat.
  • To assemble wraps, spread a spoonful of the reserved sauce on each tortilla.
  • Top with the chicken, vegetables, chopped peanuts, remaining green onions, and fresh cilantro. Wrap and enjoy warm or at room temperature.

Nutrition Facts : TransFat 1 g, ServingSize 1 of 4, Calories 586 kcal, Carbohydrate 47 g, Protein 43 g, Fat 27 g, SaturatedFat 5 g, Cholesterol 73 mg, Fiber 8 g, Sugar 15 g, UnsaturatedFat 18 g

THAI CHICKEN WITH SPINACH



Thai Chicken With Spinach image

This is a very good and easy Thai recipe. I got this from a magazine and changed it a bit to suit my taste.

Provided by HelenG

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 (13 1/2 ounce) can coconut milk
4 garlic cloves, minced
2 -3 tablespoons gingerroot, minced
2 tablespoons paprika
2 tablespoons soy sauce
2 teaspoons lime zest, grated
2 teaspoons fish sauce (nam pla)
1/2 teaspoon crushed red pepper flakes
1/2 lb boneless skinless chicken breasts (4) or 1/2 lb boneless skinless chicken thighs (6)
8 ounces fresh spinach
6 tablespoons cilantro, chopped
2 teaspoons dark sesame oil
2 tablespoons brown sugar, packed
1 teaspoon salt
8 teaspoons unsweetened dried shredded coconut, lightly toasted

Steps:

  • Mix the first 8 ingredients and simmer in large pan, stirring now and then about 8-10 minutes or until slightly thickened.
  • Add chicken, reduce heat and simmer, covered, until chicken is cooked, about 10 minutes.
  • Add spinach, cilantro, sesame oil, brown sugar and salt.
  • Continue to simmer, uncovered until spinach wilts.
  • Transfer to serving dish and garnish with toasted coconut.
  • ~***This makes a lot of sauce, you can easily add 2 more chicken breasts***~.
  • Serve with jasmine rice.

Nutrition Facts : Calories 346.2, Fat 22.2, SaturatedFat 17, Cholesterol 32.9, Sodium 1457.7, Carbohydrate 21.8, Fiber 5.3, Sugar 13.9, Protein 19.6

ONE-BITE THAI "FLAVOR BOMB" SALAD WRAPS (MIANG KHAM)



One-Bite Thai

This is one of the most delicious, most exciting appetizers of all time. I've only had my mind blown a few times, but when I tried miang kham, that was one of those times. A savory, yet sweet sauce pulls together the intense, immense flavors that these salad bombs hold, and they're perfect for serving at parties.

Provided by Chef John

Time 1h

Yield 8

Number Of Ingredients 17

⅓ cup unsweetened shredded dried coconut
2 tablespoons finely chopped roasted peanuts
2 tablespoons minced shallot
1 tablespoon finely minced fresh ginger
1 small lime, zested and juiced
½ cup packed dark brown sugar
2 tablespoons fish sauce
⅔ cup water
1 cup cubed cooked chicken
32 leaves fresh spinach
½ cup toasted unsweetened coconut flakes
⅓ cup roasted peanuts
32 leaves Thai basil
8 slices lime, quartered
¼ cup finely chopped Thai chile peppers
⅓ cup diced shallot
⅓ cup diced fresh ginger

Steps:

  • Combine coconut, peanuts, shallot, ginger, lime zest and juice, brown sugar, fish sauce, and water in a small saucepan, swirl to mix, and bring to a simmer over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until the mixture reduces by about half and starts to thicken up.
  • Remove from heat and let cool to room temperature before using. Sauce will get thicker once cooled. If sauce is too thick, thin out with a little bit of water. If it's too runny, simply put it back on the heat and reduce it a little more.
  • To make the wraps, place a heaping teaspoon of chicken in a spinach leaf, top with a big pinch of toasted coconut, a few peanuts, a Thai basil leaf, one piece of lime, one piece of Thai chili, one or two pieces of shallots, and one or two cubes of ginger.
  • Top with 1 teaspoon of the sauce and wrap everything into one neat bite. These must be eaten in a single bite to get all the flavors working properly together.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 23.6 g, Cholesterol 13.1 mg, Fat 12 g, Fiber 3.8 g, Protein 9.4 g, SaturatedFat 6.5 g, Sodium 326.9 mg, Sugar 15.6 g

Tips:

  • When selecting chicken breasts, choose those that are boneless and skinless to save time and effort during preparation.
  • To achieve the best flavor, use fresh spinach leaves instead of frozen ones.
  • Feel free to adjust the amount of garlic, ginger, and chili flakes based on your personal preference for spiciness.
  • If you prefer a crispier wrap, heat a pan over medium heat and lightly toast the tortillas before assembling them.
  • For a healthier version, use whole-wheat tortillas or lettuce leaves as wraps.

Conclusion:

These Thai chicken spinach wraps are a delightful blend of flavors and textures that make them an excellent choice for a quick and satisfying meal. Whether you're looking for a flavorful lunch option, a light dinner, or an appetizer, these wraps are sure to please. With their simple ingredients and easy-to-follow instructions, they're perfect for busy individuals or anyone looking to experiment with Thai cuisine. So, gather your ingredients, put on your apron, and embark on a culinary journey to create these delicious Thai chicken spinach wraps!

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