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Thai Chicken Wraps

Photo: Yunhee Kim; Styling: Anna Beckman

Prep time 5 mins
Cook time 16 mins
Yield Makes 4 servings (serving size: 1 wrap)


  • 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)

Nutrition Information

  • calories 369
  • fat 14 g
  • satfat 2 g
  • monofat 6 g
  • polyfat 2 g
  • protein 38 g
  • carbohydrate 21 g
  • fiber 4 g
  • cholesterol 94 mg
  • iron 3 mg
  • sodium 663 mg
  • calcium 68 mg

How to Make It

  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.