These gluten free Thai chicken wraps are perfect for a quick and easy lunch or something to grab on the go. The creamy dipping sauce is cashew butter based and pairs so wonderfully with the juicy and succulent chicken thighs in the wraps. These wraps are gluten free, dairy free, healthy, and delicious.
This recipe is sponsored by the wonderful folks at Pompeian!
Thai chicken wraps are perfect for busy families!
As we get back into our busy back to routine season, I’m always looking for really healthy and easy recipes that are great on-the-go options.
I love having veggies on hand in the refrigerator that are my favorite to snack on throughout the week. I also will batch roast other favorite veggies to pair with my favorite meals.
For this particular recipe, you can cut and prep your veggies and garnishes ahead of time. You can also marinate the chicken overnight if you’d like.
The delicious dipping sauce will last in the refrigerator for at least a week so feel free to whip that up whenever you’d like!
The next day, simply grill the chicken and assemble the wraps. It’s that easy… so much time saving!
Cleanup will take very little time and there will be very little mess left behind. Sounds like a big win to me.
What type of olive oil should I use?
My absolute favorite type of olive oil to use in this recipe is the Robust Extra Virgin Olive Oil from Pompeian.
It is high quality and authentically crafted by The Olive Oil People for a difference you can taste. Pompeian’s mission is to help people Eat and Live Well, and I love that they deliver high-quality, great-tasting EVOO to my family table and easy recipes.
I love it so much I use it twice in this recipe:
- In the marinade and
- In the dipping sauce.
It’s ideal for marinades but is also wonderful for salads, too. I also love using it to roast my other veggies for the week.
How to make perfectly juicy grilled chicken
I recommend marinating the chicken thighs for 30 minutes. If you have extra time on hand, you can definitely let them sit for longer or even overnight.
Feel free to use chicken breasts instead of thighs if that’s more your taste. I always prefer thighs as they are the most succulent and juicy in my opinion.
If you do decide to use chicken breasts, they will take longer on the grill. Just be sure to cook them a few extra minutes on each side until the internal temperature reaches 165 degrees Fahrenheit at the thickest part.
My preference is to cook the thighs at a high temperature for less time. I throw them on my electric grill at 450 degrees Fahrenheit for 6-7 minutes per side.
If you are using another kind of grill, that absolutely works! Just grab your meat thermometer and check that internal temperature Like I said, 165 degrees Fahrenheit on the inside is what we are looking out for.
How to make Thai chicken wraps
Mix all of the chicken marinade ingredients together in a bowl. Add the chicken thighs along with the marinade to a large Ziploc bag or into a shallow container so the chicken can be fully submerged. Let marinate for at least 30 minutes or overnight in the refrigerator.
Meanwhile, prepare the dipping sauce. In a small bowl, combine all of the sauce ingredients. Add the 1 tablespoon of warm water last and mix until smooth throughout. If you’d like the sauce a bit thinner, add another tablespoon of water and set aside.
Once you are ready to cook the chicken, turn the grill on to preheat to 450 degrees Fahrenheit. Once it has reached temperature, grill chicken thighs on the hot spots (hottest parts of the grill) for about 6-7 minutes per side.
I like to brush more marinade on the chicken each time I flip the thighs and add a little more at the end when they are done cooking as well. They are all finished once the internal temperature has reached 165 degrees Fahrenheit. Remove from the grill and set on a plate or board. Cut into bite-size chunks and set aside.
Prepare the Thai chicken wraps. Divide the chicken mixture into 2-4 tortilla wraps or shells evenly. Layer the red cabbage, bell peppers, carrots, spinach, cilantro, green onions, and roasted cashews into the wraps as well. Top off with as much dipping sauce as you’d like or serve it on the side.
Recipe Questions & Substitutions
Can I use another type of nut butter in place of cashew butter?
Sure. You can use almond butter or peanut butter, but make sure it is creamy.
How about using green cabbage instead of red cabbage?
That would be fine, yes.
Can I double the recipe?
Absolutely, that would work out well.
How long will these Thai chicken wraps last?
If you keep the wraps and dipping sauce separate in an airtight container in the refrigerator, it will take about 3 days for the wraps to become dry.
Expert Tips & Tricks
- If you have access to chicken thighs, use them! You’ll get a really succulent and juicy finished product.
- Don’t skip the fresh cilantro and other garnishes. The roasted cashews and green onions are really lovely accompaniments in the wraps, too.
- If you are not eating the wraps right away, store the dipping sauce separately.
More gluten free recipes you’ll love:
Gluten Free Blackened Shrimp Tacos
One Pan Creamy Chicken Piccata
Gluten Free Thai Chicken Wraps
Ingredients
Grilled Chicken Thighs
- 1 pound boneless & skinless chicken thighs
- 2 tablespoons Robust Extra Virgin Olive Oil
- ¼ cup coconut aminos
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 1 tablespoon ginger grated
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Dipping Sauce
- ¼ cup creamy cashew butter see notes
- 2 tablespoons coconut aminos
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 2 tablespoons Robust Extra Virgin Olive Oil
- 1-2 tablespoons warm water see notes
Wraps
- ¼ small red cabbage thinly sliced or julienned
- ½ cup red bell pepper diced
- ½ cup yellow bell pepper
- 2 carrots shredded
- 1 cup fresh spinach
- ¼ cup fresh cilantro roughly chopped
- ¼ cup green onions thinly sliced
- ¼ cup roasted cashews roughly chopped
Instructions
- Mix all of the chicken marinade ingredients together in a bowl. Add the chicken thighs along with the marinade to a large Ziploc bag or into a shallow container so the chicken can be fully submerged. Let marinate for at least 30 minutes or overnight in the refrigerator.
- Meanwhile, prepare the dipping sauce. In a small bowl, combine all of the sauce ingredients. Add the 1 tablespoon of warm water last and mix until smooth throughout. If you’d like the sauce a bit thinner, add another tablespoon of water and set aside.
- Once you are ready to cook the chicken, turn the grill on to preheat to 450 degrees Fahrenheit. Once it has reached temperature, grill chicken thighs on the hot spots (hottest parts of the grill) for about 6-7 minutes per side.
- I like to brush more marinade each time I flip the thighs and add a little more at the end when they are done cooking as well. They are all finished once the internal temperature has reached 165 degrees Fahrenheit. Remove from the grill and set on a plate or board. Cut into bite-size chunks and set aside.
- Prepare the wraps. Divide the chicken mixture into 2-4 tortilla wraps or shells evenly. Layer the red cabbage, bell peppers, carrots, spinach, cilantro, green onions, and roasted cashews into the wraps as well. Top off with as much dipping sauce as you’d like or serve it on the side.
Notes
- You can use a creamy almond butter or peanut butter in its place.
- Start by adding 1 tablespoon of water and mix until smooth throughout. If you'd like your sauce thinner, add another tablespoon.
stephanie alvarez says
what type of tortilla wrap was used for this ?
I used a gluten free mission spinach tortilla! 🙂