These light, healthy Thai Chicken Wraps make a refreshing entrée and are perfect as a simple “one pot” style meal. They’re great made with leftover chicken, though you can swap in any cooked protein—fish, shrimp, or tofu all work well.
I recently served them with salmon to my younger child, who loved them. My older child tends to prefer simpler fare—homemade burritos and organic hot dogs—but he does eat kale by the bunch every night, so everyone has their favorites.
These wraps also make excellent 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, these are easy to prepare and serve.
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 any cooked chicken)
- 1 cup raw broccoli, finely chopped
- 1 cup carrots, grated
- ¼ cup scallions, thinly sliced
- Tangy Peanut Sauce (see recipe)
Instructions
-
Lay the lettuce leaves flat on a work surface.
-
Place about 1 tablespoon of chopped Napa cabbage in each leaf.
-
Add approximately 1 tablespoon each of diced chicken, chopped broccoli, grated carrot, and sliced scallions to each leaf.
-
Drizzle with Tangy Peanut Sauce to taste.
-
Serve immediately, folding or rolling the leaves as desired.
Equipment
The recipe was inspired by a Clean Eating magazine idea that combined shrimp and chicken in spring roll wrappers. I simplified it by using lettuce as the wrapper and focusing on a single protein for a cleaner flavor and quicker prep.
Enjoy these Thai Chicken Wraps as a light lunch, appetizer, or party snack. They’re easy to customize, quick to prepare, and naturally gluten-free.
Hope everyone is enjoying the holidays!