Thai Coconut Chicken Wraps

Thai Coconut Chicken Wraps

Chicken tenders may be larger than strips, so slice if needed. If you don’t have Thai coconut curry hummus on hand, buy regular hummus and add dried coconut, curry powder and garlic powder to taste. If you like, you can substitute 1 tablespoon coconut oil and 1½ tablespoons water for the coconut milk. These wraps should be served immediately.


  • 1 tablespoon cooking oil, such as avocado oil
  • ¾ pound chicken strips or chicken tenders, sliced to equal thinness
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon black pepper
  • 2 teaspoons honey
  • ½ cup Hope Thai Coconut Curry Hummus
  • 3-4 tablespoons full-fat coconut milk (shake can before measuring)
  • Juice of 1 lime
  • ¼ cup almond butter, peanut butter or tahini
  • 4 Nuco Turmeric Coconut Wraps (or another gluten-free wrap of your choice)
  • ½ red bell pepper (cut into matchsticks)
  • 2 cups baby spinach
  • Handful of fresh Thai basil, basil, mint or cilantro


  1. Heat oil in a large skillet over medium-high heat. Once hot, add chicken (don’t crowd the pieces) and sprinkle with salt and pepper. Cook 3–6 minutes per side, until cooked through. Add honey and stir to coat; cook on low heat for another minute. Set aside.
  2. In a blender, blend hummus, 3 tablespoons coconut milk, lime juice, and nut butter or tahini until smooth. If too thick, add 1 more tablespoon coconut milk. Set aside. (Makes 1½ cups.)
  3. To assemble, spread 2 tablespoons of hummus sauce along one end of a wrap, leaving a 1½-inch border on either side. Top sauce with one-fourth of the chicken strips and 4–5 bell pepper pieces. Top with ½ cup spinach and a few leaves of fresh herbs of your choice. Fold in side edges of wrap; then roll wrap away from you until contents are fully enclosed.
  4. Repeat process with remaining ingredients. Slice in half or into rounds, and serve with remaining sauce for dipping.