2 ratings

Thai Chicken Spinach Wraps

A tasty and easy wrap to make all year round

An easy Thai-inspired wrap made with chicken, spinach, curry paste, apples, almonds and a honey-yogurt spread. Good all year round!


See recipe with photos on the blog Belly Full (Posted here with author's permission).


  • 1 Pound Foster Farms Simply Raised boneless, skinless, chicken breast
  • 5 Teaspoons extra virgin olive oil, divided
  • salt & pepper
  • 1/4 Cup mayonnaise
  • 2 Tablespoons greek yogurt
  • 2 Tablespoons honey
  • 1 Tablespoon fresh lime juice
  • 1/2 apple, diced
  • 1/4 Cup red onion, minced
  • 2 Tablespoons chopped cilantro
  • 1/4 Cup sliced almonds
  • 1 Teaspoon ginger paste
  • 1 Teaspoon Thai red curry paste
  • 2.5 Cups fresh baby spinach
  • 4 (10in) spinach torillas
  • cooking spray


Preheat an outdoor grill to medium-high.

Clean and oil the hot grill grates.

Place chicken breasts in-between 2 sheets of plastic wrap and, using a meat mallet, pound out to an even 1/2-inch thickness.

Rub the breasts with 2 teaspoons of the olive oil and sprinkle with some salt and pepper.

Place chicken directly on grill and cook for 5 minutes; flip and cook for another 5 minutes or until a thermometer registers 160°F.

Transfer to a plate and let rest for a few minutes.

Once cool to the touch, dice up into cubes. In the meantime, combine mayo, yogurt, honey, and lime juice in a bowl.

Fold in the apple, onion, cilantro, and cooked chicken. Set aside.

In a large skillet, over medium heat, sauté almonds in the remaining 3 teaspoons oil until golden, stirring often so they don’t burn, about 1 minute.

Add the ginger and curry paste; cooking for 30 seconds until fragrant. Add spinach and cook until wilted. Remove from heat and fold into the chicken mixture.

Place 1/2 cup of the chicken mixture onto each tortilla, then roll to enclose, folding in the sides like a burrito.

Wipe out skillet and return to the burner over medium heat; coat with cooking spray and toast wraps until golden on both sides, about 30-45 seconds per side.

Cut in half and serve warm.