Go Back
+ servings
A spinach wrapped filled with noodles, veggies and peanut sauce with a bowl of peanut sauce in the back.
Print Recipe
5 from 2 votes

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Lunch
Cuisine: Thai
Servings: 6 Wraps
Calories: 411kcal
Author: Kristin


  • 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


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.
    A plate with spinach, noodles, carrots, peppers, cucumbers, chicken and a bowl of peanut sauce in the middle.

Assemble the Wraps

  • Take a wrap and lather on the peanut sauce.
    A spinach wrap with peanut sauce spread all over it.
  • Place a layer of chicken and noodles.
  • Top with sliced veggies and spinach.
    A spinach warp with a layer of peanut sauce, noodles and veggies.
  • Fold in the corners so that the wrap covers the ends of the chicken and veggies.
    Two hands folding over each side of a spinach wrap over the top of the toppings.
  • Lastley, fold the adjacent side and roll like a burrito, keeping everything as tight as possible.
    Tow halds folding over the long end of a spinach wrap.


~ 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.


Calories: 411kcal | Carbohydrates: 36g | Protein: 40g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 113mg | Sodium: 295mg | Potassium: 552mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4414IU | Vitamin C: 8mg | Calcium: 53mg | Iron: 3mg