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Thai Peanut Chicken Wraps

Delicious Thai Peanut Chicken Wraps for a Healthy Meal Prep

Taste the explosion of flavor in these Thai Peanut Chicken Wraps, perfect for meal prep or a healthy lunch.
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Prep Time 20 minutes
Cook Time 10 minutes
Marination Time 10 minutes
Total Time 40 minutes
Servings: 4 wraps
Course: Lunch
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb boneless chicken breast Cut into strips for quick cooking and maximum flavor absorption.
  • 3 tablespoons soy sauce Adds saltiness and umami; opt for tamari if you're keeping it gluten-free.
  • 2 tablespoons sesame oil Enhances flavor immensely; olive oil works as a substitute in a pinch.
For the Peanut Sauce
  • 1/3 cup creamy peanut butter Provides rich creaminess; almond butter or tahini can be used as alternatives.
  • 2 tablespoons lime juice Brightens the dish beautifully; fresh lime is best for flavor.
  • 2 cloves garlic minced; gives aromatic depth; use garlic powder if you're in a pinch.
  • 1 teaspoon fresh ginger grated; adds a zesty kick; ground ginger can be substituted but fresh is preferred.
  • 2 tablespoons honey Balances the sauce with sweetness; maple syrup makes a great vegan option.
For the Wraps
  • 4 large flour tortillas Base for the wraps; try whole wheat or spinach tortillas for a healthier twist.
  • 2 cups fresh lettuce leaves Adds crunchy freshness; Romaine or butter lettuce are excellent choices.
  • 1 cup purple cabbage shredded; provides color and crunch; feel free to swap with other cabbage types.
  • 2 large carrots julienned; brings sweetness and texture; bell peppers can also deliver that satisfying crunch.
  • 1/4 cup fresh cilantro chopped; offers a burst of herbal flavor; omit if it's not your favorite.

Equipment

  • skillet
  • medium bowl

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together peanut butter, soy sauce, sesame oil, lime juice, garlic, ginger, and honey until smooth and creamy.
  2. Combine the chicken strips with soy sauce and sesame oil in a separate bowl. Let marinate for about 10 minutes.
  3. Wash and dry lettuce leaves, shred cabbage, julienne carrots, and chop cilantro.
  4. Heat a skillet and cook marinated chicken for about 6-8 minutes until browned and cooked through.
  5. Warm tortillas, spread peanut sauce on each, add vegetables and chicken, fold, and roll tightly. Cut in half and serve.

Nutrition

Serving: 1wrapCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 900mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 25mgCalcium: 40mgIron: 3mg

Notes

Ensure vegetables are washed and dried thoroughly for optimal crunch. Serve extra sauce on the side for dipping.

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