Thai Peanut Chicken Wraps
Delicious wraps filled with shredded chicken, fresh veggies, and a rich peanut sauce, perfect for a family dinner or meal prep.
Ingredients
For the chicken and sauce
- 2 cups cooked shredded chicken breast Can substitute with tofu for a vegetarian version.
- 1/2 cup peanut butter Almond or sunflower butter can also work well.
- 2 tablespoons soy sauce Use tamari for a gluten-free option.
- 1 tablespoon honey Maple syrup can be used for a vegan alternative.
- 1 tablespoon lime juice Lemon juice can substitute in a pinch.
For the wraps
- 2 medium carrots Sliced into thin strips.
- 1 medium bell pepper Sliced into thin strips.
- 1 medium cucumber Sliced into thin strips.
- 1/4 cup fresh cilantro For a refreshing burst of flavor.
- 1/4 cup fresh mint For a refreshing burst of flavor.
- 4 pieces whole wheat wraps or rice paper The perfect vessel for filling.
Instructions
Preparation
- In a skillet over medium heat, cook the shredded chicken until golden and cooked through, about 5-7 minutes.
- In a bowl, mix together the peanut butter, soy sauce, honey, and lime juice until smooth. You can add a splash of water if it’s too thick.
- Slice the carrots, bell peppers, and cucumber into thin strips.
Assembly
- Lay out your whole wheat wrap or rice paper, layer with chicken, veggies, and a few sprigs of fresh herbs.
- Roll the wrap tightly, tucking in the sides as you roll.
Notes
These wraps are best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to three days. Cooked chicken can be frozen for up to three months.