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.
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.
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.
~ 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.