Thai Chicken Wraps

Ingredients

• 1 lb chicken breast (grilled and sliced)
• 1.5 cup red cabbage (sliced)
• 4 Persian cucumbers (thin sliced)
• 1 cup carrots (shredded)
• fresh cilantro (to your heart's desire)
• fresh mint (to your heart's desire)
• butter lettuce leaves (optional; used to line the wrap)
• 4 large wraps or tortillas (pliable variety)
• 0.333 cup creamy peanut butter
• 2 tbsp low sodium soy sauce
• 1 tbsp honey
• 1 tbsp fresh ginger (grated)
• 1 tbsp rice vinegar
• 1.5 tsp sriracha (1-2 tsp to taste)
• 1 clove garlic (minced)
• 3.5 tbsp water (3-4 tbsp to thin sauce; add gradually)

Steps

1. 1

   In a small bowl, stir together the creamy peanut butter, low sodium soy sauce, honey, grated ginger, rice vinegar, sriracha, and minced garlic.

2. 2

   Gradually add water (3-4 tablespoons) to the sauce mixture, stirring constantly until it reaches your desired consistency for drizzling or dipping. Set the sauce aside.

3. 3

   Lay out a large wrap or tortilla on a flat surface. If using, place butter lettuce leaves down first to create a barrier that prevents the wrap from becoming soggy.

4. 4

   Place the sliced red cabbage, sliced Persian cucumbers, shredded carrots, and grilled chicken breast in the center of the wrap.

5. 5

   Add fresh cilantro and mint to the filling according to your preference.

6. 6

   Drizzle the prepared peanut sauce over the filling.

7. 7

   Roll the tortilla up tightly like a burrito, tucking in the sides as you go.

8. 8

   Cut the wrap in half. If meal prepping, wrap each half individually in aluminum foil.

9. 9

   Store in the refrigerator until ready to eat.

Notes

To prevent sogginess during meal prep, the author recommends lining the tortilla with butter lettuce before adding other ingredients. You can also reserve extra sauce on the side for dipping. For a different flavor profile, you can substitute peanut butter with other nut butters or tahini.

Nutrition per serving

• main
• lunch
• meal-prep
• high-protein
• no-reheat
• healthy
• chicken
• wrap