Thai Green Curry Chicken Wrap Serving suggestion

Thai Green Curry Chicken Wrap

Thai Green Chicken Wrap serving suggestion

I’m that rarest of creatures; a Thai who loves Indian food. Believe me, if you live in a Bangkok condominium, and want to fall out with your neighbours, there is no better way to do it than to cook lamb Rogan Josh. The aromas will escape despite all your precautions and you will encounter a frosty silence the next time you step into the elevator. Been there, done it, got the T-shirt!
In the UK I’ve developed a particular affection for chicken tikka wraps. This normally follows a night in the local pub and the realisation that I’ve managed to survive several hours without food, another very uncommon trait for a Thai! It was my fondness for these wraps, and an upcoming barbecue, that got me thinking about making a Thai version of them. Due to the English weather, the barbecue never went ahead, but these Thai green chicken wraps cooked under a grill instead went down a storm. They are incredibly moreish, bear that in mind if you decide to cook them for guests.
You can make these with either the Bangkok style green curry paste or its spicier brother, the southern green curry paste. If you decide to use the spicier paste, you need to take into account the fact that the heat levels won’t be toned down by coconut milk. Unlike kebabs and wraps where a chilli dressing is added to spice it up, the opposite is the case here. The yoghurt and mint dressing is needed to calm down the heat levels from the marinated and grilled meats. The freshness of the herbs used in the Thai green curry pastes really comes through and the mint dressing combines to deliver a quite unique and refreshing eating experience. You can also do this with the Thai red curry paste which will result in far less spicier wraps but still unmistakably Thai.
These are the ingredients you will need. Bangkok or Southern green curry paste, or if you prefer something milder, Thai red curry paste. I tend to use one packet for around 700g of chicken breast. Mint. Lemon. You can use yoghurt or crème fraîche depending on your personal preferences, I prefer to use Greek style yoghurt.


Thai Green Chicken Wrap ingredients

You also need your choice of wraps and salads.


Thai Green Chicken Wrap with salad


Marinate the chicken with the paste and some of the yogurt with the juice from half a lemon. Around 200g of yogurt and 1 packet of paste is fine for approximately 700g of chicken but you can adjust this either way.


Thai Green Chicken Wrap marinate meat


I like to put mine on barbeque skewers and then put them in the refrigerator to marinate. Some people prefer to marinate first and put on skewers after, up to you. Leave them to marinate for at least a few hours or overnight if possible.


Thai Green Chicken Wrap in sauce


Make the dressing before you grill or barbeque the meat skewers. Just whizz the mint and yoghurt or crème fraîche in a mini food processor or blender. Adjust to taste with some lemon juice, you need it to be a little tart.


Thai Green Chicken Wrap yogurt dip


Grill or barbecue kebabs using a fairly high heat to prevent the kebabs drying out but ensure they are cooked all the way through.


Thai Green Chicken Wrap skewers


Serve with the mint dressing on the side. Enjoy!



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Thai Green Curry Chicken Wrap


I’ve always been partial to a grilled chicken wrap with various sauces and dressings. As a result I decided to try one using Thai green curry paste and I was pleasantly pleased by the results, hence this recipe. Dead easy to make and you could use any of the 3 green curry pastes, Bangkok, Southern or Mild depending on your desired spice level. Great for a barbecue!



1 pouch of My Thai Curry paste, Mild, Bangkok, or Southern style.

1 200g tub plain Greek style yoghurt or Crème fraîche.

700g Chicken breast.

2 Lemons.

Your choice of wraps and salad.

A small bunch of mint.


Cut the chicken into chunks and marinate the chicken with the Thai green curry paste and a few tablespoons of yogurt and the juice from half a lemon.

You can put the chicken on barbecue skewers now and then refrigerate to marinate covered in clingfilm or in a container. If you prefer you can leave the chicken to marinate in the fridge and put on barbecue skewers after.

Leave to marinate for at least a few hours or overnight if possible.

To make the dressing just whizz the mint and yogurt or crème fraîche in a blender or mini food processor and adjust to taste with some lemon juice. It should be a little tart.

Grill or barbecue the kebabs using a fairly high heat to prevent the kebabs from drying out but ensure they are cooked all the way through.

Serve with the wrap and salad and mint dressing on the side. Enjoy!


When choosing your curry paste remember that you are not using coconut milk to calm the spice levels so choose accordingly!

Cooking time above does not include marinating time

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes


  • Serving Size: Per person
  • Calories: 566
  • Sugar: 8 g
  • Sodium: 674.8 mg
  • Fat: 14.4 g
  • Saturated Fat: 3.3 g
  • Carbohydrates: 52.9 g
  • Fiber: 2.5 g
  • Protein: 54.3 g
  • Cholesterol: 132.8 mg

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