Thai Chicken Wraps

Super simple, healthy, and filling Thai Chicken Wraps made with chicken, bell peppers, carrots, spinach, and rice noodles. Then smothered in a homemade peanut sauce. Make for a crowd or have lunch ready for the week.

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This is one meal prep the entire family loves because each person can make it their own. My husband leaves out the chicken, while my kids are obsessed with the noodles and they can choose their own veggies (but opt for ranch instead of peanut sauce). Get creative and make it your own!

We love to make these at the start of the week and have easy lunches on hand or a quick dinner for sports nights.

Prep once and have lunch for days!

Lather on this homemade peanut sauce and build to your own liking.

Tips and Notes

This recipe calls for a rice noodle and my preferred option is a vermicelli style rice noodle. They are nice and thin and work well with this wrap. But you can substitute for any rice noodle you prefer.

Allow the noodles to completely cool before adding to the wraps or storing.

Use any chicken you like. Grilled, roasted, baked, or even a rotisserie chicken. This recipe will show you how to do a quick cook in a pan. I like to cook the chicken while I'm preparing all the veggies and sauce.

Ingredients

• 2 pounds cooked chicken cut in strips
• 1 large cucumber cut into thin strips
• 2 large carrots cut in thin strips
• 1 red bell pepper cut in thin strips
• 8 oz Vermicelli Rice Noodles cooked to package directions and cooled
• Baby spinach
• Spinach tortilla shells
• Homemade Peanut Sauce

How to Make

1. Prepare the Chicken

This method is for cooking in a pan with olive oil, but feel free to use your preferred method for cooking chicken, or to make it even easier use a rotisserie chicken.

• Start off by cooking the chicken.
• Place the chicken on a cutting board, cover with plastic wrap, and use a mallet to flatten the chicken until about ½" thick. This will help it cook more evenly.
• In a pan, over medium heat, add 2 tablespoons of olive oil. Once hot, add chicken and partially cover with a lid.
• Cook on each side about 10 minutes or until the internal temp reaches 165 dgrees.
• Move to a plate and allow to rest for 5 minutes.
• Cut into thin strips.

2. Cook the Noodles

• Follow package instructions to cook your rice noodles.
• Once cooked, place in a colander and run cool water over noodles.
• Let noodles dry before adding to wrap. About 5 minutes.

3. Slice all the Veggies

Prepare all the veggies by slicing them as thin as possible and about 4" long. If they are any longer it will be difficult to wrap.

4. Optional (But Recommended): Prepare the Peanut Sauce

Any peanut sauce would work great but making your own is so easy. Homemade peanut sauce is simple to make and has fewer ingredients and preservatives than any storebought version.

5. Assemble the Wrap

• Take a wrap and lather on the peanut sauce.
• Place a layer of chicken and noodles.
• Top with sliced veggies and spinach.
• Fold in the corners so that the wrap covers the ends of the chicken and veggies
• Then fold the adjacent side and roll like a burrito, keeping everything as tight as possible.
• ENJOY!

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Variations

Other things that you can include in these are:

• Cabbage
• Tofu
• Lettuce
• Other dressings such as ranch or italian dressing
• Lettuce wrap instead of a spinach tortilla

Have you tried these? Would love to hear what you think below! Or tag me on social media @dirt.dough. I Would love to hear any variations you tried as well! Did you use something other than what I have listed? Let me know in the comments.

Other Meal Prep Ideas: