Gluten Free Thai Chicken Wraps

Thai chicken wraps on a plate with sauce on the side

Gluten Free Thai Chicken Wraps

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.

Course Main Course, Snack

Cuisine Thai

Keyword Gluten Free Chicken Wraps, Gluten Free Thai Chicken Wraps

Prep Time 20

Cook Time 15

Servings

Calories 505kcal

Author Monica Stevens Le

Ingredients

Grilled Chicken Thighs

1 pound boneless & skinless chicken thighs
2 tablespoons Robust Extra Virgin Olive Oil
1/4 cup coconut aminos
1 tablespoon rice vinegar
1 tablespoon honey
2 teaspoons sesame oil
1 tablespoon ginger grated
1 teaspoon kosher salt
1/2 teaspoon black pepper

Dipping Sauce

1/4 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

1/4 small red cabbage thinly sliced or julienned
1/2 cup red bell pepper diced
1/2 cup yellow bell pepper
2 carrots shredded
1 cup fresh spinach
1/4 cup fresh cilantro roughly chopped
1/4 cup green onions thinly sliced
1/4 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.

Nutrition