Name: Thai Peanut Chicken Wraps
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: asian
Ingredients: 2 cups Cooked chicken (grilled, shredded, or rotisserie) (Choose your preferred chicken type.); 4 large Tortillas (flour, whole wheat, or gluten free) (Warm tortillas for better wrapping.); 2 cups Shredded cabbage or bagged slaw mix (Cabbage provides a satisfying crunch.); 1 cup Carrots, shredded or matchsticks (Adds color and texture.); 1 cup Cucumber, thinly sliced or cut into sticks (Keeps the wrap fresh.); 1 cup Bell pepper, thinly sliced; ½ cup Green onions, chopped (For added flavor.); ¼ cup Fresh cilantro or mint (optional) (Adds freshness.); ¼ cup Chopped peanuts (optional) (For added crunch.); 1 cup Thai peanut sauce (homemade or store-bought) (See instructions for making homemade sauce.); ½ cup Peanut butter (creamy) (Easiest to mix.); 2 tablespoons Soy sauce (Use tamari for gluten-free.); 1 tablespoon Lime juice (Adjust for taste.); 1 tablespoon Honey or maple syrup (For sweetness.); 1 clove Garlic, minced; 1 tablespoon Sriracha or chili garlic sauce (Adjust for spiciness.); 2 tablespoons Warm water (To thin the sauce.)

Description

A quick, healthy, and protein-packed meal with crunchy veggies, juicy chicken, and a creamy peanut sauce, perfect for lunch or dinner.

Ingredients

For the Wraps

2 cups Cooked chicken (grilled, shredded, or rotisserie) (Choose your preferred chicken type.)
4 large Tortillas (flour, whole wheat, or gluten free) (Warm tortillas for better wrapping.)
2 cups Shredded cabbage or bagged slaw mix (Cabbage provides a satisfying crunch.)
1 cup Carrots, shredded or matchsticks (Adds color and texture.)
1 cup Cucumber, thinly sliced or cut into sticks (Keeps the wrap fresh.)
1 cup Bell pepper, thinly sliced
½ cup Green onions, chopped (For added flavor.)
¼ cup Fresh cilantro or mint (optional) (Adds freshness.)
¼ cup Chopped peanuts (optional) (For added crunch.)
1 cup Thai peanut sauce (homemade or store-bought) (See instructions for making homemade sauce.)

For the Peanut Sauce

½ cup Peanut butter (creamy) (Easiest to mix.)
2 tablespoons Soy sauce (Use tamari for gluten-free.)
1 tablespoon Lime juice (Adjust for taste.)
1 tablespoon Honey or maple syrup (For sweetness.)
1 clove Garlic, minced
1 tablespoon Sriracha or chili garlic sauce (Adjust for spiciness.)
2 tablespoons Warm water (To thin the sauce.)

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Instructions

Preparation

Make the peanut sauce by whisking together the peanut butter, soy sauce, lime juice, honey, garlic, and sriracha in a bowl. Thin with warm water to your desired consistency and set aside.
Prep your veggies by slicing, shredding, and arranging them on a plate.
Warm the tortillas in the microwave for 10-15 seconds for easier rolling.

Assembly

On each tortilla, layer the slaw, followed by the chicken, then the crunchy veggies, and fresh herbs.
Drizzle peanut sauce over the top and sprinkle with chopped peanuts if desired.
Roll tightly like a burrito, tucking in the sides as you go.

Serving

Serve immediately for best crunch, or keep the sauce separate if packing for later.

Notes

For meal prep, keep chicken, veggies, tortillas, and sauce stored separately to maintain freshness. Peanut sauce keeps well in the fridge for 5-7 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: dinner, Lunch, Main Course
Cuisine: asian, Thai