Thai Chicken Wraps

           Easy, Entrees, Recipes
Thai Chicken Wraps
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thai chicken wrap



2 boneless skinless chicken breasts, cooked and shredded

2 bell peppers (mixed variety of red, orange, or yellow), thinly sliced

1 small head broccoli, finely chopped

2 green onions, thinly sliced

2 large carrots, shredded

1 head Romaine or Butter lettuce

¼ cup cilantro, chopped (optional)

Almond-butter Sauce:

1 cup almond butter

1/3 – ½ cup water

3 teaspoons sesame oil

2 Tablespoons fish sauce

1 large clove garlic, minced

¼ teaspoon chili powder

1/8 teaspoon cayenne

Juice of 1 large lime

1 teaspoon Agave nectar


In a small bowl, combine almond butter, sesame oil, fish sauce, garlic, chili powder, cayenne, lime juice, and agave nectar. Start to add in the water a little bit at a time until desired consistency is reached. Set aside.

In a large bowl, combine shredded chicken, bell peppers, broccoli, green onions, and shredded carrot.  Gently toss.

Separate romaine lettuce leaves, wash and dry.

Fill romaine leaves with chicken filling and drizzle with almond-butter sauce. Garnish with cilantro if desired and serve.

Makes 4 servings