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+ servings

No-Reheat Crunchy Thai Chicken Wraps

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 3 meals


  • 1 TBSP olive oil
  • 16 oz chicken breast sliced into thinner pieces if needed, pat dry with a paper towel
  • salt and pepper to taste
  • 1 TBSP red curry paste sub other types as needed
  • 1 tsp curry powder
  • 2 tsp soy sauce
  • 1 tsp agave, maple syrup or honey
  • 3/4 cup canned coconut milk see substitution in notes below recipe
  • 1-1/2 cup bag of coleslaw mix
  • 3 medium carrots peeled into "ribbons"
  • 1 cup cilantro
  • 1 cup romaine lettuce optional
  • 3 large tortillas


  • Preheat a skillet on the stove for 3-4 minutes over medium heat, then add oil and let that heat up for a minute or two. Make sure to pat the chicken breast dry, then season 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, curry powder, soy sauce, agave and coconut milk in a measuring glass or bowl.
  • When the chicken is done resting, you can either chop it into small pieces or shred it - it's completely up to you.
  • In a large bowl, add the chopped chicken, coleslaw mix, cilantro, and carrot ribbons and pour the curry sauce over it. Mix to toss everything in the sauce.
  • Assemble the wraps: 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. It takes practice but it's worth learning! Don't slice the wrap until you're ready to eat it. To store it, you can place the whole thing in a meal prep container or wrap it in foil/saran wrap/beeswax wrap.


Coconut free curry sauce: 
  • 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)