Thai Chicken Wrap Recipe

Make the marinade

In a medium bowl combine 3 tbsp Thai sweet chili sauce, 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp lime juice, 1 tsp grated ginger, 2 tsp minced garlic, 1 tsp red pepper flakes (if using), 1/2 tsp salt and 1/4 tsp black pepper. Whisk until combined.

Add the 1 lb chicken thighs (trim excess fat). Toss to coat thoroughly. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours for more flavor.

Heat 1 tbsp vegetable oil in a skillet over medium-high heat. When hot, add the chicken, reserving excess marinade in the bowl. Cook 4–6 minutes per side (depending on thickness) until the internal temperature reaches 165°F (74°C) and the outside is caramelized. Spoon the reserved marinade over the chicken in the last minute of cooking to glaze it.

Transfer chicken to a cutting board and let rest 5 minutes, then thinly slice or shred with two forks.

While chicken cooks, make the sauce: in a small bowl whisk together 1/2 cup mayonnaise, 1 tbsp sweet chili sauce, 1 tsp lime juice, 1/2 tsp Sriracha (optional) and 1/8 tsp salt until smooth. Taste and adjust seasoning. Keep chilled until assembly.

Warm the 4 flour tortillas briefly in a dry skillet or microwave (10–15 seconds) so they are pliable.

Spread about 1.5 tbsp of the creamy mayo sauce down the center of each tortilla (adjust to taste).

Divide the shredded lettuce evenly among the tortillas (about 3/4 cup per wrap). Top each with sliced or shredded Thai chili chicken (about 4 oz cooked chicken per wrap).

Sprinkle the red onion (approximately 1 tbsp per wrap), shredded carrot (about 2 tbsp per wrap), chopped cilantro (about 1 tbsp per wrap), and 2 tbsp of crispy Asian-style noodles over the chicken.

Fold the sides of the tortilla in, then roll tightly from the bottom to enclose the filling, forming a wrap.

Heat a clean skillet or griddle over medium. Add a little butter or oil and place seam-side down the first wrap to seal. Grill 1.5–2 minutes per side until golden and slightly crisp, pressing gently with a spatula. Repeat for remaining wraps, adding more butter/oil if needed.

Slice each wrap in half on the diagonal. Serve immediately with lime wedges on the side for squeezing and extra sweet chili sauce or the remaining mayo sauce for dipping.