Make the perfect lunch with these build-your-own Thai chicken wraps.

By Julie Brinkley

This recipe for Thai chicken wraps is super simple, and if you need to make it even easier, substitute with rotisserie chicken.

These wraps are packed full of nutrients and absolutely delicious.

Click here to watch a video on how it’s made.

WHAT YOU NEED

2 boneless chicken breasts or thighs

3 tbsp Teriyaki sauce  

3 cups coleslaw mix or cabbage

½ cup matchstick carrots

1 English cucumber

¼ cup cilantro

Spinach (optional)

¼ cup roasted, salted peanuts

4-6 low carb tortillas or wraps

 FOR THE DRESSING

¼ cup peanut butter

¼ cup low sodium soy sauce

2 tbsp honey

2 tbsp rice wine vinegar

½ tbsp garlic

½ tbsp minced ginger

1 tsp sriracha sauce

1-2 tbsp of water, if needed

HOW TO MAKE IT

Marinate chicken for 10 to 30 minutes in teriyaki sauce, then cook in a skillet or grill.

Build the wrap by drizzling the dressing on the chicken, fill with remaining ingredients and roll.