Thai Coconut Chicken Wraps
  • 1tablespoon cooking oil, such as avocado oil
  • ¾ pound chicken strips or chicken tenders, sliced to equal thinness
  • teaspoon sea salt
  • teaspoon black pepper
  • 2teaspoons honey
  • ½ cup Hope Thai Coconut Curry Hummus
  • 3-4tablespoons full-fat coconut milk (shake can before measuring)
  • Juice of 1 lime
  • ¼cup almond butter, peanut butter or tahini
  • 4 Nuco Turmeric Coconut Wraps (or another gluten-free wrap of your choice)
  • ½ red bell peppercut into matchsticks
  • 2cups baby spinach
  • Handful of fresh Thai basil, basil, mint or cilantro
  1. Heat oil in a large skillet over medium-high heat. Once hot, add chicken (don’t crowd the pieces) and sprinkle with salt and pepper. Cook 3–6 minutes per side, until cooked through. Add honey and stir to coat; cook on low heat for another minute. Set aside.
  2. In a blender, blend hummus, 3 tablespoons coconut milk, lime juice, and nut butter or tahini until smooth. If too thick, add 1 more tablespoon coconut milk. Set aside. (Makes 1½ cups.)
  3. To assemble, spread 2 tablespoons of hummus sauce along one end of a wrap, leaving a 1½-inch border on either side. Top sauce with one-fourth of the chicken strips and 4–5 bell pepper pieces. Top with ½ cup spinach and a few leaves of fresh herbs of your choice. Fold in side edges of wrap; then roll wrap away from you until contents are fully enclosed.
  4. Repeat process with remaining ingredients. Slice in half or into rounds, and serve with remaining sauce for dipping.
Recipe Notes
Nutrition Facts
Thai Coconut Chicken Wraps
Amount Per Serving
Calories 375 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 9g 45%
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 49mg 16%
Sodium 155mg 6%
Total Carbohydrates 16g 5%
Dietary Fiber 8g 32%
Sugars 5g
Protein 26g 52%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 375 cal, 22g fat (9g mono, 4g poly, 9g sat), 49mg chol, 155mg sodium, 16g carb (8g fiber, 5g sugars), 26g protein