Hot & Spicy Thai Chicken Wrap

Hot & Spicy Thai Chicken Wrap

These Hot & Spicy Thai Chicken Wraps is the perfect quick dinner or lunch! Filled with a spicy thai slaw, grilled chicken, pepper jack cheese and drizzled with an addicting Sriracha honey aioli!

Prep Time 15 min
Cook Time 20 min
Total Time 35 min



  • 1/2 pound lean chicken breasts
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 2 whole wheat wraps (or gluten free wraps, if needed)
  • 1/4 cup shredded pepper jack cheese


  • 1 cup sliced red cabbage
  • 2 green onions, sliced thin
  • 1 heaping cup thinly sliced red pepper
  • 1 heaping cup chopped cilantro (leaves and stems)

Honey Sriracha Aioli:

  • 1/4 cup light organic mayo
  • 3 tablespoons honey
  • 11/2 tablespoons Sriracha sauce
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • Quarter of 1 lime


  1. Chicken: Preheat oven to 375 degrees F. Spray a baking dish with nonstick cooking spray. Set aside.
  2. Season chicken with salt, pepper and garlic powder. Place chicken in prepared baking dish.
  3. Bake chicken for 20 minutes, or until no longer pink in the middle.
  4. Remove chicken from oven and set aside and keep warm.
  5. Slaw: Meanwhile, in a medium mixing bowl, combine the cabbage, onions, red pepper and cilantro.
  6. Honey Srirachi Aioli: In a small mixing bowl, combine the mag, honey, sriracha, garlic powder, salt, white pepper and juice of lime. Mix well.
  7. Add 1/4 cup of the aioli to the slaw and mix well.
  8. When chicken is done cooking, divide the cheese between the 2 whole wheat wraps. Top with chicken, slaw then fold wrap around mixture to close.
  9. Serve immediately with remaining aioli to dip.

Recipe Type: Sandwich

*You may need to drain the slaw before adding to the wrap as it may make it soggy.

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