Include in Print View:

Spelt Thai Basil Chicken Wraps with Crisp Cucumber

Two spelt wraps filled with Thai basil chicken, cucumber and carrot on a wooden board with lime wedges

Spelt Thai Basil Chicken Wraps are soft homemade spelt flatbreads filled with garlicky ground chicken, Thai basil, and fresh cucumber. The whole meal takes 55 minutes, and the filling itself cooks in about 8.

The spelt dough has a mild, nutty flavor. The wraps stay soft after cooking, so they fold without cracking. You can make them a day ahead and warm them in a dry skillet.

The filling is salty and lightly sweet, with chili heat you control. Cucumber and carrot keep each bite crisp, and the flavors stay clean.

Rest the dough for the full 20 minutes. Skip it and the dough springs back when you roll it, so the wraps cook up stiff.

Why You'll Love This Recipe

  • Spelt wraps stay soft and fold without cracking
  • The filling cooks in about 8 minutes in one skillet
  • Wraps and filling can both be made a day ahead
  • Chili heat is easy to adjust for family meals
Minced chicken crumbling and browning with garlic, chilies and green beans in a black wok, basil beside it

Ingredient Notes

  • White spelt flour: White spelt gives soft wraps that roll easily. Wholemeal spelt works too, but add 1 to 2 tbsp more water and expect a denser wrap.
  • Thai basil: Thai basil has an anise-like note and holds its shape in heat. Holy basil is the traditional herb, and Italian basil works with a sweeter result.
  • Ground chicken thigh: Thigh meat stays juicy in a fast stir-fry. Chicken breast mince works but dries out sooner, so cook it about 1 minute less.
  • Fish sauce: Fish sauce adds salt and depth. For a milder filling, replace it with extra soy sauce.
  • Thai bird's eye chilies: These chilies are hot. Use one for mild heat, or swap in a larger mild red chili.
A family table with a towel-wrapped stack of warm flatbreads, bowls of filling and vegetables, and hands rolling dinner
Prep Time 10 mins
Cook Time 25 mins
Rest Time 20 mins
Total Time 55 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Servings: 4
Estimated Cost: 2.60
Calories: 570
Best Season: all_year_round
Dietary: Contains fish, Contains gluten (spelt), Contains meat, Contains shellfish, Dairy-Free, Egg-free, High Protein, Nut-free
Description

Spelt flour makes the wraps soft and slightly nutty. The ground chicken filling cooks in about 8 minutes with garlic, chili, fish sauce, and Thai basil, and fresh cucumber and carrot add crunch.

Ingredients
    Spelt wraps
  • 250 g white spelt flour (plus extra for dusting)
  • 1 tsp baking powder
  • 1/2 tsp fine salt
  • 2 tbsp neutral oil (sunflower or avocado)
  • 150 ml warm water (about 40 C / 105 F)
    • Thai basil chicken
  • 1 tbsp neutral oil
  • 1 shallot (small (40 g); thinly sliced)
  • 4 cloves garlic (minced)
  • 2 Thai bird's eye chilies (thinly sliced)
  • 500 g ground chicken thigh
  • 1 1/2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 2 tsp light brown sugar
  • 3 tbsp water
  • 40 g Thai basil leaves (about 2 packed cups)
    • To serve
  • 1/2 cucumber ((150 g); cut into matchsticks)
  • 1 carrot (medium (100 g); coarsely grated)
  • 8 butter lettuce leaves
  • 1 lime (cut into 4 wedges)
Instructions
    Make the spelt wraps
  1. 1
    Whisk the spelt flour, baking powder, and salt in a mixing bowl. Add 2 tbsp oil and 150 ml warm water and stir into a shaggy dough. Knead on a lightly floured counter for 3 minutes until smooth and slightly tacky.
  2. 2
    Cover the dough with the bowl and rest for 20 minutes. While it rests, mince the garlic, slice the shallot and chilies, cut the cucumber into matchsticks, grate the carrot, and pick the basil leaves.
  3. 3
    Divide the dough into 8 pieces of about 54 g each and roll each into a ball. Roll one ball at a time into an 18 cm / 7-inch round about 2 mm thick, dusting lightly with flour.
  4. 4
    Heat a 26 cm / 10-inch cast-iron skillet over medium-high heat. Cook one wrap at a time for 45 to 60 seconds per side, until golden-brown spots appear and the surface puffs. Roll the next wrap while the current one cooks, and stack the cooked wraps in a folded kitchen towel to keep them soft.
    5. Cook the Thai basil chicken
  5. 5
    Heat 1 tbsp oil in a 30 cm / 12-inch skillet or wok over high heat. Add the shallot, garlic, and chilies and stir for 30 seconds until fragrant.
  6. 6
    Add the chicken and press it into an even layer. Leave it for 2 minutes until the base browns, then break it into small pieces and cook for 3 to 4 minutes more, until no pink remains.
  7. 7
    Stir in the soy sauce, oyster sauce, fish sauce, sugar, and 3 tbsp water. Simmer for 1 to 2 minutes until the sauce clings to the chicken and the pan looks nearly dry. Check that the chicken reads 165 F / 74 C.
  8. 8
    Take the pan off the heat and fold in the Thai basil for about 30 seconds, until the leaves just wilt.
    9. Assemble
  9. 9
    Lay a lettuce leaf on each warm wrap and spoon on the chicken. Add cucumber and carrot, squeeze over a little lime, then roll or fold and serve right away.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 570kcal
% Daily Value *
Total Fat 25g39%
Saturated Fat 5g25%
Cholesterol 120mg40%
Sodium 1190mg50%
Potassium 650mg19%
Total Carbohydrate 52g18%
Dietary Fiber 7g29%
Sugars 7g
Protein 34g68%
Vitamin A 2200 IU
Vitamin C 12 mg
Calcium 70 mg
Iron 3.5 mg
Vitamin D 5 IU
Vitamin E 2 mg
Vitamin K 20 mcg
Thiamin 0.3 mg
Riboflavin 0.4 mg
Niacin 12 mg
Vitamin B6 0.8 mg
Folate 50 mcg
Vitamin B12 0.4 mcg
Phosphorus 380 mg
Magnesium 95 mg
Zinc 3.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Rest the dough for the full 20 minutes before you roll it out.
  • Cook the chicken until no pink remains and it reaches 165 F / 74 C.
  • Stir in the Thai basil off the heat so it stays bright and fragrant.
  • Use one chili for mild heat and three for a hot filling.
  • Keep cooked wraps stacked inside a folded towel so they stay soft until serving.
Keywords: spelt thai basil chicken wraps, spelt wraps, thai basil chicken, homemade spelt flatbread, ground chicken wraps

Equipment

  • 26 cm / 10-inch cast-iron skillet
  • 30 cm / 12-inch skillet or wok
  • rolling pin
  • instant-read thermometer
  • mixing bowl
  • clean kitchen towel

Tips

  • Knead the dough for 3 minutes until smooth, then cover it with a bowl so the surface doesn't dry out.
  • Roll each wrap to about 2 mm thick and 18 cm wide, turning the dough a quarter turn after each pass.
  • Press the chicken flat in the hot skillet and leave it for 2 minutes before stirring so it browns instead of steaming.
  • Stir the basil in off the heat so the leaves wilt but stay bright green and fragrant.
  • Stack cooked wraps inside a folded kitchen towel to trap steam and keep them soft until the filling is ready.

Variations

  • Use crumbled firm tofu in place of chicken, and replace the fish sauce and oyster sauce with extra soy sauce and a splash of mushroom sauce.
  • Top each wrap with a fried egg, a pairing often served with Thai basil chicken over rice, for extra protein and a runny yolk.
  • Use ground turkey or pork with the same seasonings, and add thinly sliced green beans to the skillet for extra crunch.

Storage and Reheating

Spelt Thai Basil Chicken Wraps keep well when you store the parts separately. Refrigerate the cooled filling in an airtight container for 3 to 4 days. Reheat it in a skillet over medium heat for 3 to 4 minutes with 1 tablespoon of water, until steaming and it reaches 165 F / 74 C.

Let the cooked wraps cool completely, then stack them with parchment between each one in a zip bag. They stay soft in the fridge for 3 to 4 days. Warm each wrap in a dry skillet for about 20 seconds per side.

Both parts freeze for up to 2 months. Thaw them overnight in the fridge. Keep the cucumber, carrot, lettuce, and lime fresh, and assemble the wraps within 15 minutes of serving so the wraps stay soft and the vegetables stay crisp.

Serving Suggestions

Serve the wraps family style. Put the warm wraps in a towel-lined basket, the filling in a bowl, and the cucumber, carrot, lettuce, and lime on a board. Everyone builds their own, and the wraps stay soft because they're filled just before eating.

Add chili sauce for more heat, or stir a spoonful of Greek yogurt with lime juice for a cooler bite. Fill, roll, and eat within 15 minutes.

For a larger meal, add a bowl of steamed jasmine rice or a clear vegetable broth on the side.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-thai-basil-chicken-wraps/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!