Thai Peanut Chicken Salad Wraps

READY IN: 15mins
Recipe by Chef PotPie

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.

Top Review by DailyInspiration

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.

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.

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