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    Home » Homemade Recipes

    Thai Chicken Wraps

    December 16, 2021 by Kristin @ Dirt & Dough Leave a Comment

    Jump to Recipe Print Recipe

    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.

    *Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read the full privacy policy here.

    A spinach wrap with fresh veggies, chicken, rice noodles, and peanut sauce cut in half on a plate.

    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
    A plate with vermicelli noodles, baby spinach, carrots, red bell peppers, cucumbers chicken and 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!

    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:

    • Spinach and Chickpea Curry Rice Bowl
    • Sweet Potato and Black Bean Taco Recipe
    • Sweet Potato Shepherd's Pie

    Thai Chicken Wraps

    Super simple, healthy, and filling Thai Chicken Wraps made with chicken, bell peppers, carrots, spinach, and vermicelli noodles. Then smothered in a homemade peanut sauce. Make for a crowd or have lunch ready for the week.
    5 from 2 votes
    Print Recipe Pin Recipe
    Course Lunch
    Cuisine Thai
    Servings 6 Wraps

    Ingredients
      

    • 2 pounds Cooked Chicken Cut into thin strips, 4" long
    • 1 Large Cucumber Cut into thin strips, 4" long
    • 2 Large Carrots Cut into thin strips, 4" long
    • 1 Red Bell pepper Cut into thin strips, 4" long
    • 8 oz Vermicelli Style Rice Noodles Cooked to package directions and cooled
    • 2 oz Baby Spinach
    • 6 Pack Spinach Wraps
    • Peanut Sauce

    Instructions
     

    Prepare the Chicken

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

    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.

    Prepare Veggies

    • Slice all the veggies into thin strips, about 4" long.

    Assemble the Wraps

    • 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.
    • Lastley, fold the adjacent side and roll like a burrito, keeping everything as tight as possible.

    Notes

    ~ This recipe has instructions to cook chicken in a pan but you can use any preferred method to cook. Bake, grill, or even use a rotisserie chicken. 
    ~ 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.
    Keyword Chicken wraps, meal prep, thai wraps
    Tried this recipe?Let us know how it was!
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    My name is Kristin and this is Dirt & Dough, where I share my love for all things homemade and homegrown. I have a deep passion for food, not just preparing but also growing my own. My desire is to teach and inspire others to start cooking delicious meals at home while learning to grow fresh produce in the garden.

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