I first got the idea for these Crunchy Thai Chicken Wraps while on vacation in California. I needed a quick lunch that I could eat in the car… no mess, no utensils, and definitely no reheating. I grabbed a Thai chicken wrap from Whole Foods, and it was so good I knew I had to recreate it at home for an easy, no-reheat meal prep lunch.
This recipe is crunchy, satisfying, and packed with flavor, and the best part is how simple it is to make. With coleslaw mix, carrots, shredded chicken, and a creamy curry-inspired sauce, these wraps come together in minutes and hold up beautifully in the fridge all week long.
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This easy crunchy and satisfying wrap recipe features shredded OR chopped chicken, an easy curry sauce, coleslaw mix (which will save you a ton of time on chopping), carrots, and the tortilla of your choice.
What’s in these Thai Chicken Wraps?
The sauce is made with coconut milk, curry paste, curry powder and soy sauce. Curry paste is ideal for this, but you can get by with just curry powder.
Allergic to coconut milk? We can make a similar sauce with tahini. Tahini is just a lifesaving ingredient when it comes to substitutes! See the recipe notes below the instructions to learn how to make the coconut-free curry sauce.
Feeling up to more chopping? Instead of coleslaw mix, you can chop cabbage and carrots to make a slaw mix of your own. Chopped broccoli stems would also go really well here!
Any kind of tortilla works, just get the biggest ones you can find. I love Mission regular flour wraps. The multigrain ones are okay but aren’t ideal because they don’t hold together as well. Gluten-free tortillas are a-ok here, too!
This is almost a no-cook meal too, and it comes together really fast. You should definitely make these wraps when you don’t feel like messing up your whole kitchen, but also need lunches for the week.
Ingredient Notes and Substitutions
- No coconut milk? Make a creamy tahini-based curry sauce instead! Tahini is an amazing substitute that still gives a rich, nutty flavor. (Check the recipe notes for the coconut-free version.)
- No curry paste? You can use just curry powder and still get great flavor.
- Tortillas: Choose large, sturdy wraps so they hold everything together. Regular flour tortillas work best, but multigrain or gluten-free are also great options.
- Protein swaps: Try tofu, chickpeas, or even rotisserie chicken for a faster option.
- Veggie add-ins: Cucumber slices, bell peppers, or a handful of spinach can add extra crunch and freshness.
This wrap recipe is almost no-cook and comes together in under 20 minutes, perfect for those weeks when you don’t want to turn on the stove.
How to Store and Pack Thai Chicken Wraps
These wraps are made for no-reheat meal prep!
- Fridge: Store for up to 4 days wrapped in foil, beeswax wraps, or plastic wrap.
- Containers: If your wraps fit, store them rolled in meal prep containers for grab-and-go lunches.
- Temperature: Enjoy cold or at room temperature — no microwave needed!
They travel really well, so they’re great for office lunches, road trips, or busy days when you need something quick and satisfying.
Related: Cold Lunch Ideas: No-Reheat Meal Prep Recipes
How to Customize These Wraps
Here are a few easy ways to make these Thai chicken wraps your own:
- Swap the wrap for lettuce leaves for a lighter option.
- Use rotisserie chicken for a zero-cook shortcut.
- Add crushed peanuts or cashews for extra crunch.
- Mix in fresh herbs like cilantro or basil for brightness.
FAQs
Definitely! Swap the chicken for crispy tofu, tempeh, or chickpeas. You’ll still get tons of flavor and crunch.
Red curry paste gives a mild spice and balanced flavor, but yellow or green curry paste works too — just adjust to taste.
Keep the sauce separate until the day you plan to eat, or spread a little sauce on top of the slaw instead of directly on the tortilla.
These wraps are best enjoyed fresh. Freezing may change the texture of the slaw and wrap.
Regular flour tortillas are the most durable, but gluten-free options work if handled gently. Avoid thin or dry wraps that can tear easily.
Final Thoughts
These No-Reheat Crunchy Thai Chicken Wraps are the perfect blend of convenience and flavor. They’re easy to prep, travel-friendly, and make weekday lunches something to look forward to — no microwave required.
Get more recipes like this in the Workweek Lunch Meal Prep Program with meal planning tools, grocery list generators, and hundreds of meal prep-friendly recipes. Start your free trial today!
No-Reheat Crunchy Thai Chicken Wraps
Ingredients
- 1 TBSP olive oil
- 16 oz chicken breast sliced into thinner pieces if needed
- Salt and pepper to taste
- 1 TBSP red curry paste or other type as needed
- 2 tsp soy sauce
- 1 tsp agave
- 3/4 cup canned coconut milk see substitution in notes below recipe
- 1-1/2 cup coleslaw mix
- 3 medium carrots peeled into “ribbons”
- 1 cup cilantro
- 4 oz romaine lettuce or greens of your choice
- 3 large tortillas
Instructions
- Add oil to a skillet preheated over medium heat and let the oil heat up for a minute or two. Season the chicken generously with salt and pepper. Carefully add the chicken to the pan (tilt the pan away from you to avoid oil splashes!) and let it cook on each side for 5 minutes (give it more time if you have really thick pieces). Remove the chicken from the pan and let it rest for 15 minutes.
- Meanwhile, combine the curry paste, soy sauce, agave, and coconut milk in a measuring glass or bowl.
- When the chicken is finished resting, chop it into small pieces or shred it. Either works.
- In a large bowl, combine the chopped chicken, coleslaw mix, cilantro, and carrot ribbons. Stir in the curry sauce over and mix to evenly distribute.
- Add 1/3 of the chicken curry mixture to a tortilla. Top with a few pieces of romaine lettuce (optional) and wrap up the tortilla carefully. (See video above for tutorial.) Don't slice the wrap until you're ready to eat it. Store in meal prep container or wrap it in foil/saran wrap/beeswax wrap, and keep refrigerated until ready to eat.
Notes
- 1/4 cup tahini
- 1/4 cup hot water
- 1 tsp agave, honey or maple syrup
- 2 tsp curry powder (or 1 TBSP curry paste)
