Spicy Peanut Thai Wraps

Packing lunch for Legoland today (finally get to use the passes from summer again), I decided to make wraps because I refuse to pay for overpriced amusement park food! I was first introduced to wraps about 15 years ago my friends mother. They were Persian and she made them on Lavash, a soft flatbread.  That is still my favorite way to prepare them, but with not a lot of time this Tortillas work just fine, too.  Which is how I made them this morning.

What Goes Into it?


  • 1 Package Lavash or 4 Tortillas
  • Cream Cheese
  • Leftover Thai Chicken Satay (or Rotisserie Chicken, shredded)
  • 1 Bunch Cilantro
  • Green onions, thinly sliced
  • Grated carrot
  • 6-10 grape tomatoes
  • Lettuce
  • 1/2 Cucumber, peeled, seeded and thinly sliced
  • Leftover Peanut dipping sauce (or a spicy Thai Peanut dressing they have a great one at Trader Joes)

How Do I Make It?

Spread the cream cheese onto bread layer with a healthy amount of chicken, carrot, cucumber, cilantro, green onion, lettuce and drizzle with ample sauce or dressing. Wrap and serve.

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