Thai Chicken Salad Wraps

Thai Chicken Salad Wraps make a light and refreshing healthy lunch made in less than 10 minutes with precooked chicken and fiber-filled flatbread.

I’ve said it before and you’ll hear me admit it again: I’m not much of a breakfast eater. So that means I usually have a 10am morning snack and am clamoring for lunch with the boys right around noon. Because I tend to go-easy on the, “most important meal of the day,” it’s important I make up for lost time and get the most in terms of nutrition during other meals of day, especially lunch. While many moms I know tend to make lunch a snack [or share what’s on their kid’s plate], I’m the opposite. I need something hearty and filling to power me through the afternoon. And that’s where Thai chicken salad wrap comes to my rescue!

Now you might be thinking, why does this Thai chicken salad even need a wrap? Or crackers? Or sandwich bread? The reality is it doesn’t. But you might find yourself hungry for more once the kids get up from their nap. So instead of skimping on the grains, I say choose more wisely. That’s why I like going for Flatout Flatbread—> Light Original or Multigrain with Flax flatbreads. You are getting 8 grams of fiber per serving [most people need about 25 of fiber per day]. And high-fiber foods, such as Flatout Flatbread, help to increase feelings of fullness, or satiety, after eating.

If you are hungry for a simple and delicious way to power through your afternoon OR make up for lost nutrition at breakfast like mwauh, then look no further than these Thai chicken salad wraps. If you’re looking for Flatout Flatbread in your grocery store, be sure to check out the deli section [that’s where I easily find mine] or use the Store Locator on their website!

Thai Chicken Salad Wraps

 

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Prep time

10 mins

Total time

10 mins

 

Author: Katie Serbinski

Recipe type: Main Dish

Serves: 4 servings

Ingredients

• 1 pound skinless, boneless chicken breasts, cooked and shredded
• ¾ cup plain, non-fat Greek yogurt
• 2 tablespoons Thai chili sauce
• 1 tablespoon milk
• 1 cup broccoli slaw, divided
• ¼ cup green onion, sliced and divided
• 4 Flatout Flatbreads

Instructions

1. Add shredded chicken to medium sized bowl. Add yogurt, chili sauce and milk. Stir to combine.
2. Top one flatbread with ½ cup of chicken mixture. Top with broccoli slaw and green onion.
3. Fold short ends of Flatout inward toward middle, and then fold long sides of Flatout inward toward middle, making a closed wrap. Repeat with remaining flatbreads.
4. Serve with additional Thai chili sauce if desired.

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