Thai Chicken Wraps

 

These wraps have been my go-to lunch this week. I am in love with them and could not wait to share the recipe with you!

I cooked up 10 pounds of chicken earlier in the week to make a very large batch of chicken taquitos. I used some of the chicken that did not make it into the taquitos for these wraps and now I want to eat these all the time.

And can you blame me? First, a spread made with Thai sweet chili sauce and mayo is slathered onto a wheat tortilla. Next, thinly sliced chicken, julienned carrots, and homemade pickles are layered on top. Finally, a generous handful of spicy arugula is added before the wrap is rolled up tightly. Each bite is a fantastic combination of sweet, tangy, and crunchy. Truly delicious - it sure beats my normal "mom lunch" of cut-off crusts from Matthew's PB&J, an apple, and some cereal. I am especially in love with the "pickles" made with seedless cucumbers, seasoned rice vinegar, and sugar. I might just keep a batch of those hanging out in the fridge for snacking!

If you have some leftover chicken and are looking for something fresh, healthy, and quick for the next meal, then give these wraps a try!

And this has nothing to do with the recipe whatsoever, but here is Grumpy Cat and Paul imitating grumpy cat. I think it's hilarious. This might embarrass him a bit.

Thai Chicken Wraps
adapted from Mel's Kitchen Café

1/2 cup seasoned rice vinegar

1 tablespoons sugar

1/2 teaspoon salt

1 english cucumber, halved and cut lengthwise into thin ribbons

1/3 cup light mayonnaise

2 tablespoons sweet Thai chili sauce

2-3 large tortillas (I like wheat!) 

1-2 cups cooked, sliced chicken (or turkey~)

3/4 cup thinly sliced or julienned carrots (about 10 baby carrots)

A couple handfuls of baby arugula

 

In a bowl, whisk together the vinegar, sugar and salt. Add the cucumbers, tossing to cover with the liquid. Let them stand for 10-15 minutes while you prepare the other ingredients. The cucumbers can be made a few days in advance and kept refrigerated. I put mine in a large mason jar!

 

Combine the mayo and chili sauce. Spread a couple tablespoons evenly on each tortilla. Top with the chicken, cucumbers (lightly patting dry, if needed), carrots and arugula. Roll up tightly and cut in half. Serve immediately!