Description
These Thai Peanut Chicken Wraps are a high-protein, flavorful meal prep solution that stays fresh for up to four days. With a creamy, spicy peanut sauce and crisp veggies, they offer a perfect balance of taste and convenience for busy weeks.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breast
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon coconut oil
- Salt and pepper to taste
- ½ cup smooth peanut butter
- ¼ cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sriracha or chili flakes
- Juice of 1 lime
- 2–4 tablespoons warm water
- 4–6 large flour tortillas (burrito-sized)
- 2 cups green cabbage, shredded
- 2 medium carrots, julienned or shredded
- ½ cup cilantro, chopped
- 3 stalks green onions, sliced
Instructions
- Pat chicken breasts dry and season generously with salt and pepper.
- Heat coconut oil in a large skillet over medium-high heat. Sear chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Remove chicken from pan and let rest for 5 minutes, then chop into bite-sized pieces or shred.
- In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, lime juice, and sriracha. Add warm water gradually until desired consistency is reached.
- Shred cabbage and carrots. Chop cilantro and slice green onions. Ensure veggies are dry to prevent soggy wraps.
- Warm tortillas in a dry skillet for 30 seconds per side or microwave with a damp paper towel for 20 seconds.
- Lay a warm tortilla flat, spread peanut sauce in the center, and top with chicken, cabbage, carrots, cilantro, and green onions.
- Fold sides over filling and roll from the bottom up. Wrap tightly in plastic or foil for storage.
Notes
For best results, keep veggies dry to prevent soggy wraps. The flavors improve after day one. If freezing, wrap tightly in plastic and foil, though fresh is preferred. Use low-sodium soy sauce to control salt intake. For a gluten-free option, use corn tortillas and tamari. For a vegetarian option, substitute chicken with firm tofu or tempeh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Cuisine: Thai
Nutrition
- Serving Size: 1 wrap
- Calories: 475
- Sugar: 8
- Sodium: 600
- Fat: 20
- Saturated Fat: 3
- Carbohydrates: 40
- Fiber: 3
- Protein: 30
Keywords: Thai Peanut Chicken Wraps, meal prep, healthy lunch, high protein, quick dinner, Asian inspired, gluten-free option, vegetarian option