Coconut Curry Chicken Wraps

Coconut Curry Chicken Wraps

Serves 4

Thai curry paste is a mixture of chile, garlic, galangal, shallots and spices. Keep it on hand for an added flavoring kick when making simple sauces, salad dressings or sandwich spreads. Serve this lunch with fresh fruit; sliced apples are a great match.

  • 1/2 cup light coconut milk
  • 1 tablespoon Thai green curry paste
  • 2 tablespoons chopped fresh cilantro
  • 1 1/4 cups shredded cooked chicken
  • 1/4 cup shredded carrots
  • 2 tablespoons thinly sliced green onions
  • 2 tablespoons chopped roasted peanuts
  • 4 (8-inch) whole wheat tortillas or wraps
  • 1 cup shredded green leaf lettuce
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In a medium bowl, whisk together coconut milk and curry paste until smooth. Stir in cilantro, chicken, carrots, green onions and peanuts and toss to coat.

Arrange tortillas in a single layer on a flat surface. Place one-quarter of the chicken mixture down the center of each tortilla. Top with lettuce and roll up tortillas burrito-style, tucking the ends in and wrapping each up snugly. Halve each crosswise and serve immediately or wrap in plastic wrap and refrigerate until ready to eat.

Nutritional Info: 
Per Serving:Serving size: 1 wrap, 250 calories (80 from fat), 9g total fat, 2g saturated fat, 35mg cholesterol, 440mg sodium, 27g carbohydrate (3g dietary fiber, 2g sugar), 19g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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