Save Thai Curry Chicken Wraps bring together everything I crave on a busy night—tender protein simmered in zesty, fragrant curry with creamy coconut, bundled with fresh veggies in a soft, handheld wrap. This recipe is my go-to when I want big flavor fast, with no fuss and minimal cleanup.
I first whipped these up as a make-ahead picnic lunch and was blown away by how the flavors only got better after an hour. Now, my friends ask for them at every summer get-together and pool party.
Ingredients
- Chicken breast sliced thin: The protein centerpiece cooks quickly and stays juicy Choose fresh chicken with a firm texture and a pink hue for the best result
- Vegetable oil: This keeps the chicken moist and helps curry paste bloom opt for a neutral oil like canola or sunflower
- Thai red curry paste: The real flavor punch Use a brand with whole dried chili and lemongrass for authentic complexity
- Coconut milk: Unsweetened coconut milk creates a creamy lush sauce Choose full-fat for richness or light for lower calories
- Fish sauce: Adds deep savory umami Use high-quality fish sauce for the cleanest briny taste
- Brown sugar: Balances heat and acidity Go for soft moist sugar for easier melting
- Lime juice: Gives zingy freshness Always use freshly squeezed for the brightest flavor
- Flour tortillas: The wrap vessel Choose soft large tortillas for easy wrapping and minimal tearing
- Shredded carrots: For crunch and color Select firm unblemished carrots and shred just before assembling for crispness
- Red bell pepper: Sliced thin for sweetness and color Look for shiny skin and a vibrant red shade
- Purple cabbage: For texture bright hue and nutrition Choose tight heads with crisp leaves
- Cucumber julienned: Brings cooling effect Use English or Persian cucumbers for fewer seeds and a crisp bite
- Fresh cilantro: Fragrant herbaceous note Pick bright green leaves and tender stems avoid wilted bunches
- Lime wedges: For serving and extra pop of citrus Always add just before eating for the freshest aroma
- Optional red chili and extra cilantro: For even more color heat and herbal kick
Instructions
- Prep the Chicken:
- Slice chicken breasts thinly across the grain for maximum tenderness Pat dry to help sear
- Cook the Chicken:
- Heat a large skillet over medium-high and add vegetable oil Swirl to coat Once hot add chicken slices in a single layer Sauté for about five minutes until just turning golden on the outside with no pink remaining Stir gently for even cooking
- Build the Curry Base:
- Sprinkle Thai red curry paste directly onto the chicken Stir for about a minute The paste should become fragrant and glossy which means it is activating its essential oils
- Simmer the Sauce:
- Pour in coconut milk followed by fish sauce and brown sugar Gently stir to create a unified sauce Lower heat until it is gently bubbling Simmer everything for another four to five minutes The curry should thicken just enough to coat the chicken Stir in fresh lime juice at the end for brightness then remove from heat let cool slightly to prevent soggy wraps
- Warm the Tortillas:
- Place tortillas one at a time in a dry skillet over medium heat for thirty seconds per side just to soften You can also wrap them in a damp paper towel and microwave in batches for twenty seconds until pliable
- Assemble the Wraps:
- Lay each tortilla flat Spoon one fourth of the curry chicken mixture down the center Top with shredded carrots red bell pepper cabbage cucumber and fresh cilantro Arrange ingredients for even coverage
- Roll and Serve:
- Fold the left and right edges toward the center then roll up from the bottom Keep the filling snug but avoid overstuffing Place seam side down Slice in half if desired Serve with lime wedges extra cilantro or chili for garnish
Save I am obsessed with the way lime juice brightens everything in this dish—it ties together the creamy curry and the crisp raw veggies so each bite feels balanced and fresh. My little one loves assembling their own wraps like a kitchen craft project.
Storage Tips
Wraps are best enjoyed fresh but you can store the cooked chicken curry filling separately for up to three days in the fridge Let it come to room temperature before assembling Pack individual components separately if meal prepping so tortillas stay soft and veggies stay crisp Leftover wraps can be wrapped tightly in foil and gently reheated in a toaster oven
Ingredient Substitutions
For a plant-based version use firm tofu instead of chicken and swap fish sauce for soy sauce Rice paper wraps or lettuce leaves provide gluten-free and lower carb alternatives to flour tortillas If you are out of red curry paste try massaman or yellow curry paste—flavor will shift but the result is still delicious
Serving Suggestions
Pair these wraps with a crunchy Thai cucumber salad for an even more refreshing meal Serve cut in halves or quarters for a colorful party platter appetizing and easy to eat by hand They are fabulous at room temperature which makes them road trip and picnic favorites
Cultural and Historical Context
Thai curry’s roots reach back centuries blending chilies lemongrass coconut and fresh herbs Introduced to wraps here it morphs into a playful modern meal while keeping its soulful depth The wrap format is inspired by traditional roti or rice paper rolls commonly enjoyed as street food in Thailand
Seasonal Adaptations
Swap in thinly shaved zucchini or snap peas in spring or summer for a lighter crunch Roasted sweet potatoes or butternut squash fit beautifully in cooler weather for extra comfort For
Success Stories
Friends have texted me for this recipe after sampling it at a block party—kids down the street now request a dairy-free version on Taco Tuesdays One friend preps double just for next-day work lunches and says lunchtime never gets boring
Freezer Meal Conversion
You can freeze just the cooked curry chicken filling in an airtight container for up to six weeks Defrost overnight in the fridge and reheat until steaming before assembling fresh vegetable-filled wraps Tortillas and raw vegetables do not freeze well so always wrap at the last minute
Save These wraps are perfect for a quick weeknight dinner or a portable lunch. Enjoy the vibrant flavors and satisfying textures!
Recipe FAQ
- → Can I use a different protein instead of chicken?
Yes, firm tofu or shrimp work well as substitutes. Adjust cooking times as needed for your chosen protein.
- → How can I make this dish gluten-free?
Use certified gluten-free tortillas in place of traditional flour tortillas to suit gluten-free diets.
- → Is there a vegetarian option available?
Swap chicken for tofu and replace fish sauce with soy sauce to make a flavorful vegetarian version.
- → What vegetables can I use for the filling?
Try carrots, red bell pepper, purple cabbage, cucumber, or swap in your favorites for added crunch and color.
- → What can I serve with these wraps?
Pair with Thai iced tea or a crisp white wine, and serve extra lime wedges and cilantro on the side.