Salt & Wind Travel

Coconut Red Curry Chicken Wrap with Spicy Peanut Sauce Recipe

Ok, I’m going to have to be a bit cagey for the next day so please forgive me, but I absolutely pinky promise to tell you why come this Friday. You see, I’m traveling but it’s best I don’t tell you where I’m headed until I’m actually there. Any guesses? Have at it, I just can’t confirm or deny until Friday.

Until then, let’s talk this Coconut-Red Curry Chicken Wrap with Spicy Peanut Sauce because it’s absurd, in a good way. It’s made with red curry-coconut marinated chicken and wrapped up with quick-pickled carrots, scallions, cucumbers, quinoa, and all dipped in this spicy peanut sauce that’s so good I kinda wish I could drink it. But that’s a different story altogether.

Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

Coconut Red Curry Chicken Wrap with Spicy Peanut Sauce Recipe

Coconut Red Curry Chicken Wrap with Spicy Peanut Sauce Recipe

I am preparing for my next trip as I write this, and I need to have something quick and easy to eat, either for here at home, or to go, and I can't think of a better recipe than this Coconut Red Curry Chicken Wrap with Spicy Peanut Sauce recipe.
5 from 1 vote
Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 3 hours
Total Time 3 hours 45 minutes
Cuisine American
Servings 2 Wraps
Calories 555 kcal


For The Red Curry Chicken:

  • 1 cup coconut milk
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons red curry paste
  • 8 ounces boneless skinless chicken breast

For The Spicy Peanut Sauce:

  • 1/2 cup natural creamy peanut or almond butter
  • 1 tablespoon Sriracha or other chile garlic paste
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons honey

For The Pickled Carrots:

  • 2 small carrots
  • 1/4 cup seasoned rice wine vinegar
  • 1 tablespoon unrefined cane sugar
  • 1 teaspoon kosher salt

For Serving:

  • 1 medium Persian cucumber cut into paper thin planks
  • 1/4 cup cooked quinoa (optional)
  • 2 small green onions (aka scallions) cut into 2-inch lenght and ends trimmed and discarded
  • 2 large whole wheat lavash or tortillas


  • Marinate The Chicken: Whisk together coconut milk and soy sauce in a medium nonreactive container. Place chicken on a cutting board and cut in half lengthwise. Rub curry paste into chicken then add to marinade, turn to coat, and marinate 3 hours or up to 2 days.
  • When you're ready to cook the chicken, place a large cast iron pan over medium heat to heat through. Remove chicken from marinade, letting excess drip off, then add chicken to cast iron pan and season with a few pinches of salt.
    Cook, turning once, until opaque and cooked throughout, about 6 to 8 minutes. When chicken is ready, remove from heat and set aside to rest for a few minutes. Meanwhile, prepare the carrots and the peanut butter sauce.
  • Make The Peanut Sauce: Combine the peanut butter, Sriracha, remaining 1 tablespoon vinegar, and honey in a bowl and stir to combine. Slowly whisk in enough hot water to make the mixture smooth and pourable (up to 1/2 cup water, if necessary). You can do this in a blender or food processor too.
  • Pickle the Carrots: Combine all but 1 tablespoon of the vinegar in a small nonreactive bowl with the sugar and 1 teaspoon of the salt and add a few tablespoons of hot water to help the salt and sugar dissolve.
    Using a vegetable peeler, shave the carrot lengthwise into paper thin strips, then place those strips in the vinegar mixture and turn to coat. Set aside 3 to 5 minutes or until carrot has a light pickled flavor. Drain off liquid and set aside.
  • Assemble The Wraps: Slice the chicken, then assemble the wraps by dividing the chicken, cucumbers, scallions, carrots, quinoa, and a few drizzles of the sauce among the two wraps.
    Fold to close, and, if desired, toast in a dry skillet over medium heat for a few minutes to just toast the outside of the wrap. Slice in half and serve with the additional peanut butter sauce for dipping.



Serving: 1 wrapCalories: 555kcalCarbohydrates: 65gProtein: 34gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 73mgSodium: 2604mgPotassium: 745mgFiber: 6gSugar: 18gVitamin A: 10940IUVitamin C: 12mgCalcium: 214mgIron: 5mg
Keyword Easy lunch, lunch to go, Wrapped lunch
Tried this recipe?Mention @saltandwind or tag #swsociety!

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