Spicy Coconut Chicken WrapsJump to Recipe
As a quick aside before we dive into these delicious spicy coconut chicken wraps, I’ll be doing a cooking demo next Tuesday in Fort Collins, CO! I know that probably won’t apply to many of you, but if you happen to be in the area or know someone in the area, I’d love to see some Macheesmo readers in the crowd!
My Easy Back-to-School Meals event is at the Sprouts Farmers Market in Fort Collins and tickets are free! There will be some giveaways, samples, and great recipes!
Okay, back to the wrap at hand! During the summer, we all are looking for cool, crisp meals that are fast to make and light. These chicken wraps are all of those things. You can poach chicken for the wraps or just use a rotisserie chicken!
The combo of coconut milk, curry, chicken, and crunchy veggies makes for one great wrap!
These simple and flavorful chicken wraps can be made with poached chicken or a rotisserie chicken. Fast dinner or lunch!
1) Poach chicken in lightly salted water in steaming water until it’s just cooked through. Then cool chicken and shred into chunks. Alternatively (and faster) you can use a rotisserie chicken!
2) In a medium bowl, whisk together coconut milk, curry paste, sriracha, and soy sauce. Stir in shredded chicken and let sit while you prep the other ingredients.
3) To make a wrap, add a handful of chopped lettuce to a wrap. Top with chicken mixture (drain off most of the liquid). Then top with other crunchy veggies and an extra drizzle of sriracha if you want it spicier.
4) Roll wrap tightly and slice in half for serving or wrap in foil for easy transporting!
Store wraps in the fridge until you serve them.
Coconut Chicken Wraps
This wrap is centered around what is essentially a chicken salad. The sauce, which is a combo of coconut milk, green curry paste, sriracha, and soy sauce, is the star of the show here. You whisk all this together and whatever you put in it will be delicious!
One tip: I think this recipe does benefit from using the full fat coconut milk. The richness helps balance the wrap ingredients.
As far as the chicken goes, I tried the wraps two different ways with almost no difference. You could poach a few chicken breasts in barely simmering water until they are just cooked through.
Or you can buy a rotisserie chicken from your local deli (HINT: Sprouts usually has them!) and shred the rotisserie chicken and use that.
Stir the shredded chicken into the coconut milk mixture. It might look a bit wet, but the chicken will actually absorb some of the mixture if you let it sit for a few minutes.
Crunchy veggies finish off this awesome wrap. You could use a variety of things, but I kept it simple with carrot, cucumber, lettuce, and fresh cilantro.
Other options: Spicy peppers, radishes, avocado… you get the idea!
When you’re making a wrap, I recommending using the lettuce and veggies as a base for the chicken. When you are piling on the chicken, drain off most of the excess sauce. You don’t want the wraps to be soaking wet.
Add a little extra sriracha if you want some extra heat!
BOOM! One delicious wrap!
We had these for a light dinner at house Macheesmo, but it should go without saying that they would be great lunch fare also!