Thai Chicken Wrap


HI HELLO SORRY I’M LATE, MY CAR BROKE DOWN. I usually post recipes on Sundays, but I was out of town and didn’t make anything noteworthy until I got back last night. So please forgive me (and if you can’t forgive me then you must forgive yourself for being impatient).

I used to make these wraps every day during my first ever job at a cafe when I was sixteen. They were pretty popular, and the recipe for the Thai sauce in them is quick to make and keeps in the fridge for up to two weeks. It’s a little sweet with a good sesame flavour coming through, and you can control the heat with the amount of hot sauce you add. This wrap is usually made with sweet bell peppers, but I had a lot of tomatoes, so I used tomatoes. Use whatever you want!

You could use it as a spread or dip – maybe on chicken strips. Maybe on stricken chips. Chippen stricks?

I’m really tired. Make this fucking wrap. I love you all.

Thai Chicken Wrap:

  • 1 flour tortilla
  • cooked chicken breast, cubed
  • 1/4 cup cheddar cheese
  • romaine lettuce, chopped
  • tomatoes, chopped
  • peanut thai sauce

Peanut Thai Sauce:

  • 1 cup smooth peanut butter
  • 1/4 cup honey
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • hot sauce (to taste)


To prepare the peanut Thai sauce, mix all ingredients in a blender (I used a magic bullet) until smooth.

Spread about a tablespoon of thai sauce on the tortilla..Sprinkle evenly with chicken, followed by tomatoes, cheddar and lettuce. Wrap up. Eat up. Throw ya feet up. Eat that pea-nut…….Thai sauce.

Let me know if you try this and what you thought of it!

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Recipe inspired by: My First Job



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