My Thai Chicken Wraps Recipe -
My Thai Chicken Wraps Recipe
  • READY IN 40 mins

My Thai Chicken Wraps

Recipe by  

"This is a delicious take on one of my favorite restaurant appetizers. It's requested in my house at least once a week."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    10 mins

    40 mins


  1. Heat a large skillet over medium-high heat. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. Pour in hoisin sauce, soy sauce, and vinegar. Bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes.
  2. To serve, line a platter with lettuce leaves, and pour the chicken mixture into the center of the platter. Each diner assembles their own wraps by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, then rolling into a cylinder.
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Reviews More Reviews

Most Helpful Positive Review
Feb 01, 2011

whole Family loved them. I didnt change anything!

Most Helpful Critical Review
Mar 28, 2012

This was tasty, but it was the absolute messiest meal I've ever served. There was an enormous amount of liquid in this dish. The recipe says to simmer 10 minutes until the liquid is absorbed. Absorbed by what? There is no rice or pasta or anything else to absorb this liquid. The cabbage just wilted away to nothing and I'm sure contributed to the soupiness. We scooped out the chicken and wilted cabbage with a slotted spoon to place some on a lettuce leaf, but it was impossible to eat this way. The juice ran down my chin and my arm and got all over everything. We used up 4 paper towels cleaning up our faces, arms and plates. I finally just cut up the rest of the lettuce and put the chicken on top to make a salad. It was still a runny mess. This was very tasty, but I'm not sure I'd make it again without some major changes. Thanks for letting me try.

May 01, 2008

I made the recipe as written. It was very good. Next time I will either omit the white sugar or cut down on the hoisin. It was too sweet for me. I served it with the Peanut Sauce II from this site. I reheated the leftovers and served it over an iceberg wedge - I liked that even better. The crunch and moisture of the iceberg really plays nicely with the heat of the chicken. I will make it again.

Nov 11, 2009

This was really good..made a few changes I couldn't find hoisin sauce so I substitued it was honey turned out great. I served with Thai-style peanut sauce with honey which is a recipe on the site and that finished it well....

Oct 26, 2010

This was pretty good. I used the recipe for Asian Coleslaw on this site instead of the packaged mix, and the recipe for hot peanut sauce instead of the store bought kind. I also added some green onions and parsley to the sauce and I used whole wheat wraps instead of wrapping in lettuce, but put lettuce inside the wraps.

Sep 04, 2011

I made this tonight for a group of teens and it was a huge hit! I made only minor adjustments to the recipe. I used a little more garlic and a lot more basil. I didn't have ginger root on hand so used a scant 1/2 tsp of ground ginger plus a pinch of cayenne. I used a 10-oz. bag of finely shredded coleslaw cabbage and added two shredded carrots. For wrapping, I offered both lettuce leaves and flour tortillas. We used the Taste of Thai peanut sauce mix (made with coconut milk). This was absolutely delicious and fun to eat.

Sep 15, 2011

these were awesome and a great way to cut out some carbs!

Mar 07, 2011

These were absolutely delicious! I added more ginger and followed others with some green onions. My biggest challenge was getting the lettuce leaves off without breaking them. Might tr different lettuce leaves in the future. Omit the sugar too.


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  • Calories
  • 604 kcal
  • 30%
  • Carbohydrates
  • 28.1 g
  • 9%
  • Cholesterol
  • 127 mg
  • 42%
  • Fat
  • 34.2 g
  • 53%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 46.5 g
  • 93%
  • Sodium
  • 1183 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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