See more
Yunhee Kim Photo by: Yunhee Kim

Thai Chicken Wraps

Health APRIL 2007

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


  • 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.

Nutritional Information

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

Go to full version of

Thai Chicken Wraps recipe