Photo of Thai chicken wrap by WW

Thai chicken wrap

Points® value
Total Time
30 min
15 min
15 min
Try this for a taste of the exotic


Chicken breast, skinless, raw

165 g, sliced into strips

Tortilla wrap

2 medium

Carrots, raw

½ small, peeled and grated


¼ individual, extra large, deseeded and sliced

Lime Juice, Fresh

15 ml


100 g, young leaf

Reduced Fat Mayonnaise

1 teaspoon(s)

Chilli, green or red

1 individual, green, deseeded


2 medium, chopped

Root Ginger

1 inch slice(s), peeled and chopped


1 clove(s)

Lemon grass stems

1 individual, outer layer removed, roughly chopped

Coriander, fresh

8 g


1 medium, juice and zest of

Kaffir Lime Leaves

1 leaf/leaves

Thai Fish Sauce

1 teaspoon(s)

Olive Oil

2 teaspoon(s)


  1. Make the marinade. Put the green chilli, shallots, ginger, garlic clove, lemon grass, coriander, lime zest and juice, kaffir lime leaf, fish sauce and 2 teaspoons olive oil in a blender or mini food processor and blitz until you have a thick paste, then transfer to a medium bowl. Add the chicken and stir to coat in the marinade. Cover with cling film and chill in the fridge for 30 minutes.
  2. Meanwhile, in a small bowl, combine the grated carrot with cucumber and lime juice, then set aside.
  3. Preheat the grill to medium and line a baking sheet with foil. Put the chicken on the baking sheet and grill for 10-15 minutes, turning occasionally, until cooked through. Set aside.
  4. Warm the wraps to pack instructions, then divide the spinach between them. Top with the carrot and cucumber mixture, followed by the chicken. Tightly wrap the tortillas, folding in the ends and sealing them with the mayonnaise to make a secure pocket.