Name: Hot & Spicy Thai Chicken Wrap Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 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); 1/4 cup light organic mayo; 3 tablespoons honey; 1 1/2 tablespoons Sriracha sauce; 1/8 teaspoon garlic powder; 1/4 teaspoon salt; 1/8 teaspoon white pepper; Juice of quarter of 1 lime

Jump to Recipe· 4.1 from 2 reviews

If you are craving something packed with bold flavors and a delightful kick, this Hot & Spicy Thai Chicken Wrap Recipe will quickly become your new go-to meal. Juicy grilled chicken seasoned just right, combined with a vibrant, crunchy Thai-inspired slaw and creamy, zesty Sriracha honey aioli, all wrapped up in a warm whole wheat tortilla, creates an irresistible combination of textures and tastes. It’s fresh, fiery, and absolutely bursting with personality, perfect for lunch on the run or a satisfying dinner that feels like a special treat.

Ingredients You’ll Need

The image shows a white rectangular dish on a white marbled surface with four raw chicken pieces arranged side by side. Each chicken piece is pale pink with a slightly shiny texture from a light coating of oil. They are sprinkled evenly with salt and a reddish spice, giving a speckled effect on top. Small drops of oil and seasoning can be seen around the chicken on the dish. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Hot & Spicy Thai Chicken Wrap Recipe is thoughtfully selected to layer flavors and textures that complement each other perfectly. The lean chicken provides the hearty protein base, the colorful slaw adds a refreshing crunch and bright notes, while the pepper jack cheese and spicy aioli bring in a creamy, melty, and spicy dimension.

1/2 pound lean chicken breasts: Choose fresh, skinless chicken breasts for tender, juicy meat that absorbs seasonings beautifully.
1/2 teaspoon salt: Enhances natural flavors without overpowering the dish.
1/2 teaspoon pepper: Adds subtle heat and depth to the chicken seasoning.
1/2 teaspoon garlic powder: Imparts a savory note that pairs well with the spicy elements.
2 whole wheat wraps: Whole wheat wraps add a nutty taste and wholesome texture, or use gluten-free wraps if preferred.
1/4 cup shredded pepper jack cheese: Melts perfectly over the hot chicken and introduces a mild spice for extra flavor.
1 cup sliced red cabbage: Brings a crisp crunch and beautiful purple color to the slaw.
2 green onions, sliced thin: Adds a fresh, slightly sharp bite and a hint of green to the salad mix.
1 heaping cup thinly sliced red pepper: Provides sweetness and a pop of vibrant red color that is essential for the Thai slaw.
1 heaping cup chopped cilantro (leaves and stems): Infuses the slaw with bright, citrusy freshness that lifts all the flavors.
1/4 cup light organic mayo: Creates the creamy base of the aioli without weighing down the wrap.
3 tablespoons honey: Balances the heat with subtle sweetness in the Sriracha aioli.
1 1/2 tablespoons Sriracha sauce: The star of the aioli, delivering a steady, satisfying kick of spice.
1/8 teaspoon garlic powder: Reinforces the garlicky notes in the sauce.
1/4 teaspoon salt: Enhances all other flavors in the aioli.
1/8 teaspoon white pepper: Adds a mild spicy tone without discoloring the creamy sauce.
Quarter of 1 lime: A splash of fresh lime juice brightens the aioli and ties all components together.

How to Make Hot & Spicy Thai Chicken Wrap Recipe

Step 1: Prepare and Bake the Chicken

Start by preheating your oven to 375 degrees Fahrenheit and giving your baking dish a quick spritz of nonstick spray to keep things smooth. Season the chicken breasts generously with salt, pepper, and garlic powder, then place them in the dish. Baking the chicken allows it to cook evenly and stay juicy, especially when the seasoning seeps into every bite. Bake for about 20 minutes or until the chicken is cooked through and no longer pink inside. Set it aside while you prepare the rest of the components, keeping it warm to maintain that perfect tenderness.

Step 2: Mix the Vibrant Thai Slaw

While the chicken bakes, combine the red cabbage, thinly sliced green onions, red pepper, and plenty of fresh cilantro in a medium bowl. This slaw is where your dish picks up its signature crunch and bright color, making every bite fresh and lively. The different textures and bright green and red hues create a beautiful contrast against the warm chicken when you assemble your wraps.

Step 3: Whip Up the Honey Sriracha Aioli

Get ready for the sauce that ties it all together—this aioli is creamy with a perfect blend of sweetness and heat. In a small bowl, mix the mayo, honey, Sriracha sauce, garlic powder, salt, white pepper, and a squeeze of lime juice. Stir until smooth and well combined. This aioli adds a luscious, spicy zing that elevates every component of the wrap.

Step 4: Toss the Slaw with Aioli and Assemble the Wraps

Add about a quarter cup of the honey Sriracha aioli to your slaw and mix until the veggies are evenly coated, creating a luxurious, flavorful crunch. Then, divide the shredded pepper jack cheese between your wraps, layer on the warm chicken, and top it all with the slaw. Fold the wraps carefully to encase all those tasty fillings. The heat from the chicken will gently melt the cheese, blending nicely with the crisp veggies and spicy sauce.

How to Serve Hot & Spicy Thai Chicken Wrap Recipe

A round whole wheat tortilla lies flat on a white marbled surface with layered fillings placed in the center. The bottom layer has thin white shredded cheese, topped with bright purple shredded cabbage mixed with finely chopped green herbs and thin slices of red bell pepper. Over this, there are slices of white cooked chicken arranged in a line across the vegetables. In the blurred background, a glass with orange sauce and a white bowl filled with a purple and green mixed vegetable salad are visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes take your wraps from great to unforgettable. Sprinkle a few extra cilantro leaves or thin slices of green onion on top for a burst of color and freshness. A wedge of lime on the side invites anyone to add a splash of citrus brightness, highlighting the spicy and sweet flavors of the wrap perfectly.

Side Dishes

These wraps are hearty but can be paired with simple, refreshing sides to balance the heat. Think lightly salted cucumber slices, crunchy carrot sticks, or even a mild coconut rice salad to mellow out the spicy elements. These will round out your meal beautifully without stealing the spotlight from your vibrant wraps.

Creative Ways to Present

For a casual gathering or lunch party, consider serving these wraps open-faced on a wooden board with small bowls of extra Sriracha honey aioli for dipping. You can also cut the wraps diagonally and secure each half with a colorful toothpick, showing off the vibrant layers inside. This not only looks inviting but makes them easy to grab and eat.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, it’s best to store the components separately if possible. Keep the cooked chicken and slaw in airtight containers in the fridge for up to 3 days. This prevents the wrap from getting soggy and allows you to enjoy fresh, crunchy slaw and warm chicken whenever you’re ready to eat again.

Freezing

While the chicken can be frozen, the slaw and aioli do not freeze well due to their fresh, crunchy nature and mayonnaise base. Freeze the fully cooked chicken in a sealed container or freezer bag for up to 2 months. When thawed, simply reheat the chicken and toss together with fresh slaw and a quick batch of aioli for the best experience.

Reheating

To reheat, gently warm the chicken in the oven or microwave until just heated through, avoiding drying it out. Rewarm the wraps if desired separately on a pan or in the microwave. Assemble with fresh slaw and sauce right before serving to keep that sought-after crunch and vibrant flavor contrast intact.

FAQs

Can I use a different type of cheese in the Hot & Spicy Thai Chicken Wrap Recipe?

Absolutely! While pepper jack cheese adds a nice mild heat and melts well, you can substitute with mozzarella, Monterey Jack, or even a sharp cheddar depending on your preference. Just pick one that melts nicely to keep the wrap creamy.

Is it possible to make this recipe vegetarian?

Definitely. Swap the chicken for grilled tofu, seasoned similarly, or use roasted chickpeas for protein. The Thai slaw and spicy aioli will still shine, making a delicious plant-based wrap.

How spicy is the Hot & Spicy Thai Chicken Wrap Recipe?

The dish has a balanced heat level thanks to the Sriracha in the aioli and pepper jack cheese. You can adjust the amount of Sriracha to make it milder or hotter, depending on your spice tolerance.

Can I prepare the wraps in advance for a picnic or lunch?

You can prep components ahead of time and assemble just before eating to keep the wraps fresh and crisp. If needed, assemble and wrap tightly in foil or parchment paper, but eat within a few hours for the best texture.

What can I use instead of honey in the aioli?

Maple syrup or agave nectar work well as natural sweeteners if you prefer to avoid honey. Adjust amounts to your taste to maintain the perfect balance of sweet and spicy.

Final Thoughts

There is something truly special about the way flavors and textures come together in this Hot & Spicy Thai Chicken Wrap Recipe. It’s an exciting, inviting dish that feels homemade yet wonderfully sophisticated, and I encourage you to dive in and give it a try. Whether it’s a quick lunch, casual dinner, or something to impress friends, this wrap is sure to brighten your table and your taste buds.