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Thai Chicken Wraps

Thai Chicken Wraps
Thai Chicken Wraps
This healthy recipe comes from NDSU Extension Service.


4 boneless, skinless chicken breasts
4 ounces Thai peanut sauce
8 whole-wheat tortillas
4 c. lettuce, shredded
2 large carrots, cut into thin strips or julienne
1 cucumber, seeds scraped out, cut into strips
4 Tbsp. cilantro leaves
4 to 8 Tbsp. peanuts, chopped
Salt and pepper, to taste


Pound the chicken, until flat, in a zip-top bag or between two pieces of plastic wrap. Season chicken with salt and pepper, then grill or sauté until done. Slice into thin strips. Lay a whole-wheat tortilla on a cutting board. Add lettuce, chicken pieces, carrot and cucumber strips and cilantro leaves. Drizzle on a good amount of peanut sauce, then sprinkle on some peanuts. Season with salt and pepper to your liking. Roll up the tortilla tightly, slice in half and serve.

Makes eight servings. Each serving has 280 calories, 8 grams (g) fat, 19 g protein, 30 g carbohydrate, 4 g fiber and 530 milligrams sodium.


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