Description
These creamy Thai peanut chicken wraps are the ultimate meal prep solution, offering bold savory-sweet flavor and portable convenience. They are designed to stay fresh and delicious for up to four days in the fridge, making them perfect for busy lunches.
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken thighs
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon coconut oil
- Salt and pepper to taste
- ½ cup (128g) creamy peanut butter
- ¼ cup (60ml) soy sauce (or tamari for gluten-free)
- ¼ to ½ cup warm water
- 2 tablespoons rice vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon sriracha or chili flakes
- 1 tablespoon honey or maple syrup
- 6 large flour tortillas
- 1 cup shredded carrots
- 1 cup red cabbage, thinly sliced
- ¼ cup cilantro, chopped
- 2 stalks green onions, sliced
Instructions
- Pat chicken thighs dry and season with salt and pepper. Heat coconut oil in a skillet over medium-high heat.
- Cook chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.
- Slice the rested chicken into thin strips against the grain.
- In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, and sriracha until smooth. Add warm water one tablespoon at a time until the sauce reaches a drizzling consistency.
- Prepare vegetables by slicing red cabbage and green onions, shredding carrots, and chopping cilantro.
- Warm tortillas in a dry skillet for 30 seconds per side or microwave wrapped in a damp paper towel for 15 seconds to make them pliable.
- Lay a tortilla flat and spoon a generous amount of sauce onto the center, leaving a border.
- Top with sliced chicken, shredded carrots, cabbage, green onions, and cilantro.
- Fold the bottom of the tortilla over the filling, fold in the sides, and roll tightly.
- Wrap each completed wrap tightly in plastic wrap or aluminum foil to prevent drying out. Store in an airtight container in the fridge.
Notes
Slice chicken against the grain for tenderness. Use warm water to thin the peanut butter sauce to prevent clumping. Wrap tightly in plastic wrap to keep tortillas from drying out and veggies from wilting. Do not freeze assembled wraps as tortillas will become mushy. Best eaten within 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Cuisine: Thai
Nutrition
- Serving Size: 1 wrap
- Calories: 475
- Sugar: 12
- Sodium: 680
- Fat: 22
- Saturated Fat: 4
- Carbohydrates: 45
- Fiber: 4
- Protein: 28
Keywords: Thai peanut chicken, meal prep, chicken wraps, healthy lunch, peanut sauce, quick dinner, portable meals