Thai Chicken Wraps

thai-chicken-wrap Photo: Yunhee Kim; Styling: Anna Beckman


  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 4 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 seedless cucumber, halved lengthwise and sliced
  • 3 teaspoons chopped fresh cilantro
  • 4 (8-inch) whole-wheat tortillas
  • 4 tablespoons Thai-style satay peanut sauce (such as Ka-Me)


1. Heat a grill pan over high heat. Rub chicken breasts with oil, and sprinkle with salt and pepper.

2. Add chicken to the pan, and reduce heat to medium. Cook 6 minutes on each side (depending on thickness of meat) or until cooked through. Remove from pan, let sit for 5 minutes, and slice diagonally into pieces.

3. Combine the cucumber slices and chopped cilantro in a bowl.

4. Assemble the wraps just before you are ready to serve. Heat a nonstick skillet over medium heat, and heat tortillas 15-20 seconds on each side.

5. Spread 1 tablespoon satay sauce on each tortilla. Top each with chicken slices and 1/4 of the cucumber mixture.

6. Fold in sides of tortillas, and serve immediately.

  • Prep Time:
  • Cook Time:
  • Yield: Makes 4 servings (serving size: 1 wrap)

Nutritional Information

Calories per serving: 369
Fat per serving: 14g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 2g
Protein per serving: 38g
Carbohydrate per serving: 21g
Fiber per serving: 4g
Cholesterol per serving: 94mg
Iron per serving: 3mg
Sodium per serving: 663mg
Calcium per serving: 68mg

Good to Know

Peanuts are high in monounsaturated fat and protein. Use this Thai sauce in moderation so you get the peanut flavor and nutrients but not all the calories.