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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.
Ingredients
  • 1/2 cup light coconut milk
  • 1 tablespoon Thai green curry paste
  • 2 tablespoons chopped fresh cilantro
  • 1 1/4 cup shredded cooked chicken
  • 1/2 carrot, shredded
  • 1 green onion, thinly sliced
  • 2 tablespoons chopped roasted peanuts
  • 4 (8-inch) whole wheat tortillas or wraps
  • 1 cup shredded green leaf lettuce
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Method

In a medium bowl, whisk together coconut milk and curry paste until smooth.

Stir in cilantro, chicken, carrot, green onion 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.

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.
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  • 1/2 cup light coconut milk
  • 1 tablespoon Thai green curry paste
  • 2 tablespoons chopped fresh cilantro
  • 1 1/4 cup shredded cooked chicken
  • 1/2 carrot, shredded
  • 1 green onion, thinly sliced
  • 2 tablespoons chopped roasted peanuts
  • 4 (8-inch) whole wheat tortillas or wraps
  • 1 cup shredded green leaf lettuce
Shop with Prime

Exclusively for Prime members in select ZIP codes.