Rainbow Thai Chicken Salad Wraps

*Eating the rainbow* never looked so good (or allergen-free)! 🌈 Check out this recipe for Rainbow Thai Chicken Salad Wraps below!

4 servings


  • 2 stalks lemongrass

  • 2” piece ginger, peeled and divided

  • 3 tablespoons lime juice, divided

  • 2 boneless skinless chicken breasts

  • 1 teaspoon ground turmeric

  • 1 teaspoon fine sea salt

  • 2 tablespoons preferred vegetable oil

  • 1 tablespoon fish sauce or vegan fish sauce (optional)

  • 1 Thai chili or jalapeño, seeded and minced

  • 2 tablespoons chopped cilantro

  • 2 cups baby spinach

  • 1 large carrot, cut into matchsticks

  • ½ English cucumber, cut into matchsticks

  • 4 Julia’s TableⓇ Cauliflower Wraps


  1. Trim the top ⅔ of the lemongrass. Using the back of a knife or a mallet, smash the white part of the lemongrass to release the oils. Set aside.

  2. Slice half the ginger into coins and mince the other half.

  3. In a large saucepan, combine lemongrass, ginger coins, chicken breasts, 2 tablespoons lime juice, turmeric, salt, and enough water to cover chicken. Bring to a simmer over medium heat. Cover and cook until chicken is cooked through and internal temperature reaches 165℉, 15-20 minutes. Transfer to a plate. When cool enough to handle, shred chicken with 2 forks.

  4. In a small bowl, whisk together oil, optional fish sauce, jalepeño, minced ginger, remaining 1 tablespoon lime juice, and cilantro.

  5. In a large bowl toss shredded chicken with dressing.

  6. To serve, lay wraps on countertop. Divide spinach between wraps. Top with chicken, carrot, and cucumber. Fold in sides and roll up.

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