3.6 from 5 votes
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Thai Chicken Wraps Bistro Boxes Meal-Prep

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Layla

Ingredients

  • 2 4 oz each chicken breasts pounded flat (or 1 1/2 cups chopped cooked chicken, see note*)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Slaw:
  • 1 cup sliced cabbage red or green
  • 1 heaping cup red pepper thinly sliced
  • 1 heaping cup carrots thinly sliced
  • 1/2 seedless cucumber thinly sliced (optional)
  • 1/2 heaping cup chopped cilantro leaves and stems
  • For the peanut sauce:
  • 1/2 cup smooth peanut butter
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sesame or olive oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon ginger minced
  • 1 tablespoon garlic minced
  • 1 tablespoon sriracha or hot sauce optional
  • 1 tablespoon fresh lime juice
  • 1/4 cup water
  • To assemble:
  • 3 8'' flour tortillas ( see note*)
  • 1/4 cup peanuts crushed
  • 2 cups grapes
  • 4 meal prep containers
  • 4 2 oz Portion Cups

Instructions

  1. Heat a large heavy-duty pan to medium-high heat (1-2 minutes). Add 1 teaspoon oil to pan. Season chicken breasts with salt and pepper and cook chicken in pan until golden and cooked through, 5-6 minutes per side. Remove from pan and cool for 5 minutes then chop into chunks or slices. Set aside. Alternatively, you can use any cooked chicken breasts you want for this recipe instead, if desired.

  2. While the chicken is cooking, chop all of your veggies into thin "Julienne" style strips. In a medium bowl, whisk all the ingredients for the peanut sauce.

  3. To assemble:Lay a flour tortilla on a clean flat surface. Fill tortilla with 1/3rd of each of the veggies, cilantro, chicken, peanuts, and drizzle with a tablespoon of peanut sauce. Fold into a tight burrito and slice into 4 rolls. Repeat with 2 remaining tortillas.

  4. Place 3 rolls in each meal prep container (there should be 12 rolls in total enough for 4 meal prep containers). Divide the remaining peanut sauce 4 small (2oz) portion cups and cover. Add about 1/2 cup of grapes into meal prep containers. Cover and refrigerate for up to 4 days. To eat, warm in microwave or eat cold, as desired.

Recipe Notes

* I like to cook my chicken fresh for these wraps but rotisserie, frozen grilled, or any cooked chicken you have on hand will also work.

*I used sundried tomato tortillas that I found at my local Aldi supermarket but any type of soft flour tortilla will work too.