Crunchy Thai Chicken Salad Wraps
  1. Season chicken with olive oil, salt, and pepper. Grill or pan-sear over medium heat for about 6–7 minutes per side until cooked through. Let it rest for 5 minutes before shredding.

  2. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, and sriracha until smooth.

  3. In a large bowl, combine shredded chicken, carrots, cabbage, cilantro, peanuts, and green onions. Pour in the dressing and toss well to coat evenly.

  4. Scoop a generous spoonful of the salad mixture into each lettuce leaf. Serve immediately for maximum crunch and flavor.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇹🇭Thai

Occasions📆Everyday🥙Light Meal🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 20m

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