Thai Peanut Chicken Salad Wraps

Total Time
Prep 15 mins
Cook 0 mins

Try using sautéed chicken breast meat, it's so much tastier than poached, (Sauteed Chicken Breasts for Salads came with this recipe), from Cook's Country magazine, June/July 2007. We didn't use the cilantro because I hate the stuff.

Ingredients Nutrition


  1. In a large bowl, combine all ingredients except chicken and tortillas.
  2. Add chicken and toss until coated.
  3. Season with salt and pepper.
  4. Serve wrapped in tortillas, or cover and refrigerate for up to two days.
Most Helpful

This wrap was a delicious and very filling lunch today. Great flavor -- I also added some leaf lettuce, cucumber strips, carrot strips and cilantro to the wrap as well. Used a spinach tortilla wrap -- nice and colorful. Made for ZWT9.

DailyInspiration August 24, 2013

Really yummy sandwich. I think it needs something more than just the red pepper for crunch - some crunchy iceberg and sprouts would not be amiss here. Very good flavours.

evelyn/athens August 24, 2013

What a nice, light lunch! I love the dressing for these wraps, the fresh ginger really adds to it. I too don't care for cilantro and left it out. I used only 1 jalapeno but will increase to 2 next time because it wasn't spicy at all. I may also experiment with adding other veggies in the future, like carrots and bean sprouts. Thanks for a wonderful recipe! Made for ZWT6 by a fellow Looney Spoon :)

noway May 24, 2010