GUYS. It has been a WEEK. But you know what? It’s almost the weekend, and I have an incredible new lunch for you that I’m so excited to share.
I’m still dreaming about how good and easy these Thai peanut chicken wraps are. We made them a few weeks ago and they immediately were a huge hit. They’re big, filling, protein packed and include virtually every color of the rainbow.
Recently I had a really good Thai peanut salad at a restaurant which inspired me to make these Thai Peanut Chicken Wraps. The salad was crunchy from the carrots and cabbage, flavorful and packed with veggies. I knew I had to recreate it for all of you and roll it up in a pretty tortilla.
Look, I know we talk about meal prep a lot on the blog, but sometimes it’s so much easier to throw together a wrap or a sandwich instead of making a big meal then dividing everything into meal prep containers, etc. I know this because most of the time (even when I do meal prep with dinner type meals) Tony goes for a classic turkey sandwich. I can’t blame him; I crave hearty sandwiches and wraps all the time — and there’s nothing wrong with that!
This recipe was made for those moments when you want to bring something to lunch but literally have no idea what to make.
Just grab some veggies to keep on hand, throw in chicken (or use tofu or chickpeas) and make a bomb ass peanut sauce to drizzle on. I swear these will keep you full all afternoon, and they stay incredibly fresh in the fridge for a few days too!
I hope you love these wraps as much as we do. Serve them with leftover peanut sauce and add a dash of hot sauce if you like it a little spicy.
I’ve included a few options in the notes section of the recipe, so be sure to check it out!
See how to make the thai peanut chicken wraps:
If you make this recipe, be sure to leave a comment below and rate it! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. xo!
More healthy lunch recipes you’ll love:
Crunchy Rainbow Thai Peanut Chicken Wraps
- For the dressing:
- 1/4 cup creamy natural peanut butter
- 2 tablespoons coconut aminos or gluten free soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon freshly grated ginger
- 1 teaspoon honey, optional
- 2-3 tablespoons warm water, to thin dressing
- Optional: Few dashes of red pepper flakes OR a few dashes of hot sauce
- For the wraps
- 2 large spinach tortillas (burrito size)
- 2 large carrots, shredded (or ¾ cup shredded carrot)
- 1 red bell pepper, julienned
- 3/4 cup shredded red cabbage
- 2 cups baby spinach
- ¼ cup diced fresh cilantro
- ¼ cup diced green onion
- 2 tablespoons chopped roasted peanuts
- 1 pound grilled or baked chicken breast, sliced or diced into pieces
Make your dressing. In a small bowl mix together peanut butter, low sodium soy sauce, rice wine vinegar, ginger, honey and warm water until well combined and the consistency of a dressing. If you want it to be a little spicy, add in red pepper flakes or a little hot sauce. Set aside.
Now it’s time to make your wraps! Evenly divide carrots, red bell pepper, red cabbage, spinach, cilantro, green onion, peanuts and sliced chicken breast between two large spinach tortillas.
Drizzle ½ of your dressing into each wrap before rolling them up. Carefully tuck in the sides of each wrap as your roll until ingredients are secured inside. You can secure everything together with a toothpick before cutting in half. Serve with extra peanut sauce! Serves 4, 1/2 burrito per person. If you're really hungry you can eat the whole thing.
Wrap in plastic wrap if you are serving later. Keeps well in the fridge for 3-4 days.
To make these vegetarian: use tofu or chickpeas instead of chicken.
You can also skip the wrap and enjoy this over more spinach.
Feel free to use smaller tortillas, you'll most likely get 4 wraps out of it instead of 2.