Green Thai Coconut Curry Chicken Wraps

Experience a vibrant fusion of bold flavors and wholesome ingredients with these Green Thai Coconut Curry Chicken Wraps. Juicy strips of chicken are simmered in a silky, aromatic green Thai curry sauce made with creamy coconut milk, zesty lime juice, and a touch of sweetness from brown sugar. Packed with crisp, colorful veggies like shredded carrots, sliced cucumbers, and red bell peppers, these wraps are bursting with freshness in every bite. Finished with fragrant basil, cilantro, and a warm flour tortilla, this recipe offers a perfect balance of spice, crunch, and creaminess. Ready in under 40 minutes, these wraps are an ideal choice for quick weeknight dinners or a satisfying grab-and-go lunch.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 3 tablespoons green Thai curry paste
• 1 cup coconut milk
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• 1 teaspoon brown sugar
• 2 tablespoons lime juice
• 0.25 cup fresh basil leaves
• 1 cup shredded carrots
• 1 medium red bell pepper, thinly sliced
• 1 medium cucumber, thinly sliced
• 3 stalks green onions, thinly sliced
• 4 pieces flour tortillas or wraps
• 0.25 cup fresh cilantro, chopped
• 1 tablespoon cooking oil

Directions

Step 1

Heat a large skillet over medium heat and add the cooking oil.

Step 2

Slice the chicken breasts into thin strips and season lightly with salt and pepper.

Step 3

Add the chicken to the skillet and cook for 5-6 minutes, until golden and cooked through. Remove and set aside.

Step 4

In the same skillet, add the green Thai curry paste and sauté for 1-2 minutes until fragrant.

Step 5

Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer.

Step 6

Add the soy sauce, fish sauce, brown sugar, and lime juice to the coconut curry sauce, stirring well.

Step 7

Return the cooked chicken to the skillet and toss in the sauce to coat. Simmer for another 4-5 minutes. Remove from heat and let cool slightly.

Step 8

While the chicken cools, prepare the vegetables: shred the carrots, slice the red bell pepper and cucumber, and thinly slice the green onions.

Step 9

Warm the tortillas slightly in a dry skillet or microwave for easier wrapping.

Step 10

To assemble, lay a tortilla flat and spread a layer of the chicken curry mixture in the center.

Step 11

Top with shredded carrots, red bell pepper, cucumber, green onions, fresh basil leaves, and chopped cilantro.

Step 12

Fold the sides of the tortilla inward, then roll it up tightly to form a wrap.

Step 13

Repeat with the remaining tortillas and filling.

Step 14

Serve immediately or wrap in parchment paper for an on-the-go meal. Enjoy!

Nutrition Facts

Serving size	(1614.5g)

Amount per serving	% Daily Value*
Calories	1662.2

Total Fat 47.6g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 295.8mg	0%
Sodium 4345.3mg	0%
Total Carbohydrate 174.6g	0%
Dietary Fiber 17.6g	0%
Total Sugars 46.5g
Protein 134.9g	0%

Vitamin D 3.5IU	0%
Calcium 451.3mg	0%
Iron 14.9mg	0%
Potassium 2840.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.7%

Protein: 32.4%

Carbs: 41.9%