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 25 minutes
Total Time 40 minutes
Cuisine American
Servings 2 Wraps


  • 1 (14 ounce) can lite coconut milk
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons red curry paste
  • 12 ounces boneless skinless chicken breast
  • 1/2 cup natural creamy peanut or almond butter
  • 1 tablespoon Sriracha or other chile garlic paste
  • 2/3 cup seasoned rice wine vinegar divided
  • 2 teaspoons honey
  • 2 small carrots
  • 1 tablespoon unrefined cane sugar
  • 1 teaspoon kosher salt
  • 1 medium Persian cucumber cut into paper thin planks
  • 1/3 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


  • 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.
  • For 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.
  • For the sauce: Combine the peanut butter, Sriracha, remaining 1 tablespoon vinegar, and honey in a bowl and stir to combine. Add enough hot water to make the mixture smooth and pourable (up to 1/2 cup water, if necessary).
  • 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.


Keyword Easy lunch, lunch to go, Wrapped lunch
Tried this recipe?Mention @saltandwind or tag #swsociety!

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