Thai Chicken Crunch Wrap

Lunch is my nemesis.

While I love to eat and have never been one to skip meals willingly, most days, I dread the thought of finding something to eat for lunch that a) actually sounds good and b) I won’t regret later (like, five chocolate chip cookies staring me in the face and looking much more appealing than a boring PB&J).

My problem is that I refuse to spend more than about 10 1/2 (but usually more like three) minutes putting a quick lunch together. Cooking and slaving over lunch? Ugh, no thanks. I want something light and healthy but still filling and fast – is that too much to ask?

Well, these wraps? They are my lunch salvation. I give them props for single-handedly getting me through the nightmare month of January (sub-zero temps every day, holidays over with nothing to look forward to, and general January blues).

I woke up excited each morning because I knew I would be eating this amazing wrap for lunch. And what’s easier than rolling up a bunch of stuff in a tortilla wrap? Not a lot, that’s what, especially since I kept all the ingredients prepped in little containers in the fridge.

Thai Chicken Crunch Wrap

Of course, now that it’s February, I am completely burned out on them. We had to break up for a little while. That’s what happens when you have no self-control and eat the same thing for lunch 31 days in a row.

But come March, I think I’ll be on board again. I’m already half-craving them again which is a good sign.

These wraps are fantastic. Like, I want to reach through the screen and shove half of one in your mouth so you know what I’m talking about. The crunch factor is crazy-in-a-good-way thanks to the quick, 10-minute homemade pickles, fresh lettuce and crisp carrots and the simple sweet and slightly spicy spread takes these from ordinary chicken and veggie wraps to unique and tasty Thai chicken wraps.

If you are feeling anger toward the lunch hour, like me, or you simply need an idea for a quick, easy dinner, these wraps will be your salvation, too.

What To ServeBaked Brown Rice to add inside the wraps and amp up the “fill” factor
Fresh fruit or a light fruit salad like this Honey Lime Fruit Salad
Hummus with chips or crackers

One Year Ago: Chocolate Frosted Brownies
Two Years Ago: Smoked Salmon Chowder
Three Years Ago: Mexican Lasagna

Thai Chicken Crunch Wraps

Yield: Makes 2-3 wraps (can be increased as needed)

Thai Chicken Crunch Wraps

The cucumbers (i.e. quick pickles) can be made several days in advance. All the other ingredients can be prepped ahead of time, too, making this a super easy throw-together lunch or dinner.


  • 1/2 cup rice vinegar
  • 1 tablespoons sugar
  • 1/2 teaspoon kosher salt
  • 1 english cucumber, halved and cut into thin ribbons
  • 1/3 cup light mayonnaise
  • 2 tablespoons sweet Thai chili sauce
  • 2-3 burrito-sized tortillas (white, wheat, spinach, or whatever you prefer)
  • 4 leaves romaine or green lettuce
  • 1-2 cups cooked, sliced chicken or turkey
  • 3/4 cup thinly sliced or julienned carrots (1-2 large carrots)
  • 1/2 cup packed cilantro leaves


  1. In a pie plate or other shallow dish, 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 (they can be made several days in advance and covered in the refrigerator).
  2. In a small bowl, combine the mayo and chili sauce. Spread a couple tablespoons evenly on the tortillas. Top with lettuce, chicken, cucumbers (lightly patting dry, if needed), carrots and cilantro (just eyeball the amounts for each tortilla depending on how many wraps you are making). Roll the tortilla up tightly like a burrito so the ends are enclosed. Serve immediately.

Recipe Source: adapted from Cuisine at Home Issue 103 (used a different type of chili garlic sauce – sweet Thai – adjusted ingredient amounts, reduced mayonnaise, etc.)

56 Responses to Thai Chicken Crunch Wraps

  1. Joanne says:

    How long will these hold up for once their made? I making them for a group that would be coming and going over a period of a few hours. Any tips on making them last?
    Thank you

  2. Tracy says:

    Looks yummy! Any suggestions how to cook the chicken?

  3. Mamalala says:

    I’ve made these about three times and they are so good. My little kiddos love them too. Love that they have a sweet and salty crunch about them. A keeper for sure.

  4. Valerie says:

    I had pinned this back in the winter, thinking ahead to when we’d want quick, easy no-oven dinners for when the weather got warmer. We had them last night for dinner and they did not disappoint! My whole family loved them and I loved that dinner was ready in just minutes, I had some pre-cooked chicken breasts in the fridge already so they literally took 5 minutes to make. My only substitution was omitting the cilantro since my kids don’t love it. Thanks Mel, once again. for another dinnertime winner!

  5. Amber J. says:

    I substituted coconut palm sugar for all the sugar in this recipe today and the cookies turned out perfect! I have a sweet tooth that isn’t going away anytime soon so I’m always looking for lower Glycolic index/ less refined sugar options.

  6. Sarah says:

    I made these for lunch today and they were so delicious! Thanks for another healthy and yummy recipe.

  7. Jeri Lynn says:

    I found myself craving these tonight. Since cravings usually happen for things with chocolate and not veggies, I threw dinner plans out the window and indulged in these again. Omnomnom!

  8. Monica says:

    Oh Mel Thank you so much for posting this recipe! I LOVE these wraps – actually, the whole family did but I have been hoarding the ingredients for my lunches and having my hubby take PB&J to work (am I horrible?). I posted about this recipe on my blog and linked back to you.

  9. Stacy says:

    Just made these for our lunch (I cooked the chicken and made the pickles yesterday) and oh my goodness these are SO good!! I keep hearing my 3 year old saying “mmmm…” as she’s eating! Thanks for sharing this awesome recipe!

  10. Julie says:

    Hi Mel- I have to thank you for this website– probably 2/3 of our favorite family recipes come from you! I love hearing about and seeing your sweet family (and all of the BYU shirts- go Cougs :). You inspire me to be a better mom and wife!
    I made these wraps the night you posted them, and they were AMAZING. I used the uncooked TortillaLand tortillas (available at Costco and Walmart) that are so delicious. Thanks for another great, healthy recipe!

  11. Jeri Lynn says:

    I LOVE this recipe! I made it for the 2nd time today and may have eaten several wraps (and all of an English cucumber) over the course of the day. I’m not usually a veggie lover, so this is kind of a big deal. 🙂

    I like mine with baby bell peppers instead of carrots & spinach instead of lettuce.

    Thank you for another fabulous meal!

  12. Susan Hekker says:


  13. Jenni says:

    I just made these and they were so yummy! I am doing a fitness challenge and counting calories so I used a low calorie whole wheat tortilla and subbed 0% plain Greek yogurt for the Mayo to save a few calories, tasted great to me!!

  14. Lillie says:

    Mel, I didn’t ask my question very well. What I meant to say was, what kind of chicken or turkey were you using? Leftovers? Meat cooked just for this purpose? Deli meat? I would think a rotisserie chicken would be good, but they are hard to come by in my little town.

    • Mel says:

      Oh, gotcha, Lillie! Sorry about that. I used a variety – when I had leftover chicken from dinner, I used that (even the nights when it had a flavor profile of it’s own or on the nights I was cooking and shredding chicken, I reserved some). I also used turkey deli meat once or twice – not my favorite of all the times I ate it but still pretty good. Once or twice, because I was loving on them so much, I cooked up a batch of chicken and kept it in the fridge. Does that help? And yes, a rotisserie chicken would be delish but they aren’t readily available in my area either so I never used one.

  15. Jeanne says:

    Thanks, Mel. Really. I made these for dinner tonight and they were so delicious. Just a great new idea. I get a kick out of reading your blog. Not only insightful, you are actually entertaining. Like a good friend who delivers joy whenever they ring my doorbell. And you come every day!

  16. Lien says:

    I made these last night using a
    Costco rotisserie chicken as a short cut. Amazing! I also just eyeballed the mayo and sweet chili sauce right into the meat, added sriracha, a teaspoon or so of toasted sesame oil, and chopped peanuts. I bet just throwing everything together would be just as delicious and easier to scoop and wrap. Basil is a wonderful addition as well! Thanks for sharing the recipe!

  17. shaynee says:

    Hi Mel! What brand of tortillas do you use? Looks like they are whole wheat?

  18. Lillie says:

    PS. That’s a lot of chicken and turkey for a whole month. What specifically did YOU use?

  19. Lien says:

    I keep jars of pickled cucumbers and onions in my fridge for these moments! Try them with Asian rice dishes to really pack a punch of flavor and cut the richness of certain foods! Absolutely love them with Asian steaks/kabobs/kalbi etc. and rice..or quinoa 😉

  20. Lillie says:

    Lunch is my nemesis too! I’ll have to try this. Looks delish. You should investigate Bahn Mi (Vietnamese/French sandwiches). Somewhat similar, and I could eat them every day. Great way to use up leftover Asian or BBQ pork tenderloin.

  21. Jenn says:

    I have been eating salad for lunch EVERY day for months! This will finally break the lunch rut while still keeping it healthy. Thank you Mel!

  22. Josie says:

    I am totally in a lunch rut too… these look awesome, and I’ve been putting Thai chile sauce on pretty much everything lately, so …. yeah. I’m in love.

  23. Sheila says:

    Delicious! I used chicken tenders (for quickness) and sprinkled a little seasoning on them. We love fresh spinach so that is always what is in the fridge and what I used. My family thanks you!

  24. Barb says:

    Hey Mel!!! Another keeper! Made these for dinner (ok…so I needed dinner help! You came to the rescue once again!!) I will be making these again next week for “mom friends” for lunch…using a spring roll wrapper for my gluten free friend, my GFGF (gluten free girl friend) and myself!!
    Love your creativity & Love your guts, Mel 🙂

  25. Riv says:

    This was good. I only had hot chili sauce, so it was a little on the spicy side. I also pickled the carrots along with the cucumbers, since I’m not a fan of raw carrots. Now, if only my kids will eat it…

  26. praveena says:

    Hi Mel, this looks lovely like always! Quick question, do you make the tortillas yourself? I did a quick search on here and couldn’t find any recipes for tortillas. Thanks!!

  27. Vanessa says:

    What chili sauce do you use? Also, when you store the pickles do you drain the liquid? I can’t wait to try these, I pretty much snack during the day because I can’t bear the thought of preparing lunch.

  28. McKenzie Schellenberg says:

    Hey Mel! My husband and I are bother obsessed with your blog. However, my husband isn’t a big fan of mayonnaise, I was wondering if i could substitute miracle-whip in this recipe or if it would ruin it?

  29. Kristin says:

    I have such a hard time printing your recipes. I click the print button and then a blank web pages pops up. Am I doing something wrong?

    • Mel says:

      Hi Kristin – the format I use for printing recipes is having issues right now with Internet Explorer. Sorry about that! It looks like a fix may be not be immediate, so I’m recommending people use a different browser (like Firefox, Chrome, Safari, etc.). Actually, those other browsers play much more nicely with most websites than Internet Explorer so it’s usually a benefit to switch to a different browser all around. Sorry about the issues!

  30. Nicole says:

    These are SO delicious, (and I just subbed red wine vinegar for the rice, and my kids chicken nuggets for the chicken…because I was too lazy to defrost/cook the chicken). I’m so excited to have all the ingredients prepped now for this delicious, and easy lunch. Thanks for another home run Mel!

  31. Cyndi says:

    I am with you Mel. I can never figure out what to have for lunch. I then also eat the cookies/cake I made the day before. These sound delicious but also healthy which I am always reaching for! Pinned! 🙂

  32. I am SUCH an epic fail at lunch. I pack my husband and son wonderful lunches every day…but myself? I just scavenge because yes, lazy. THESE, however, I can TOTALLY manage!! Hooray!!

  33. I am with you on eating the same thing all the time, yes I am looking at you, Trader Joe’s vegetable fried rice. Maybe I can break up with it and try these. I love the idea of keeping all the ingredients prepped, so smart!

  34. Teresa says:

    Mel, for the cucumber/pickle item, do you drain off the liquid once they soak in it and store them drained in the fridge? Or do you store them with the soaking liquid? Thanks, looks fabulous.

  35. Valerie A. H. says:

    Love this idea for lunch or dinner. Thanks!

  36. Simple easy lunch. I love how it’s stuffed with plenty of veggies! I need these now!

  37. Dani says:

    Too true. I dread lunch. Especially getting something ready that my 4 and 2 year olds will eat. I’m only willing to slave over one meal a day that they refuse to eat.

  38. Kim in MD says:

    Yum…I love the favors in this wrap, Mel! I feel your lunch time pain, and I often just have a salad for lunch. I can’t wait to try this!

  39. Army of 7 says:

    Well well well, this looks right up my alley! I have everything except cucumbers- I could sub avocado? Yup I will be trying something very close to this for late lunch. I wonder if tuna would work? I love your white bean tuna salad by the way. Thanks for the inspiration!

  40. Patrick says:

    Sounds great. I’m going to add some chopped peanuts to the mix. And mix a little lime juice into the mayo.

  41. Sheila H. says:

    I wish I could eat the same thing over and over because it would simplify my menu planning. I think if I swapped the carrot for mango and the chili sauce for a balsamic vinegar, it would give it enough of a change to rotate it for a few days. What do you think?

    • Mel says:

      Sheila – I think that sounds like a great idea to change up the flavors. I might have to steal your idea. 🙂 Like Army of 7 suggested, maybe swapping out one of the ingredients for avocados one day, etc. could help too.

  42. I so needed this — I’ve been in a total lunch rut lately!! Cannot wait to try these!

  43. Lachelle says:

    Looks delicious! What kind of tortillas do you like/recommend? I have tried homemade ones but they don’t “stand up” if I want to do something like freezer burritos.

    • Mel says:

      Lachelle – I’m working on a homemade tortilla tutorial but I like the flavored wraps for these types of recipes and the Mission brand (spinach or tomato or jalapeno) taste pretty good, I think. For freezer burritos, I usually buy the Frescada brand of whole wheat tortilas or the Mission brand.

  44. Cordelia says:

    Do you know that I love you as a friend, Mel? 🙂 Actually, from the picture, I love you as a granddaughter for I can see I am old enough to be your grandma. I love your recipes and I love your thoughts as well. I think you must be a lot of fun to be around. Thank you for blessing all of us over and over. I am grateful to you. Blessings on your Wednesday!

  45. Sheila says:

    I am with you, Mel. I want to reach through the screen and place these healthy wraps in my lunch today. Your White Bean Tuna Salad and Freezer Bean Burritos (favorites!) are constantly on the lunch rotation around here. We love sweet chili sauce and I am always looking for ways to use it in recipes. Skipping lunch today to head to the grocery store to get the needed ingredients (fresh cilantro) will be well worth the inconvenience of a growling stomach. You are a treasure!

Leave a Reply

Your email address will not be published. Required fields are marked *