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Thai Chicken Wraps Meal-Prep Bistro Boxes

Flavorful Thai-inspired chicken wraps with crunchy veggie slaw and peanut sauce, ideal for meal prep.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 24 oz chicken breasts pounded flat (or 1 1/2 cups chopped cooked chicken)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Slaw section
  • 1 cup sliced cabbage red or green
  • 1 heaping cup red pepper thinly sliced
  • 1 heaping cup carrots thinly sliced
  • 1/2 each seedless cucumber thinly sliced (optional)
  • 1/2 heaping cup cilantro chopped, leaves and stems
  • For the peanut sauce section
  • 1/2 cup smooth peanut butter
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sesame oil 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 thin sauce
  • To assemble section
  • 3 8" flour tortillas see note
  • 1/4 cup peanuts crushed
  • 2 cups grapes
  • 4 each meal prep containers
  • 4 2 oz portion cups for sauce

Instructions

  • Heat a large heavy-duty skillet over medium-high heat for 1–2 minutes and add 1 teaspoon oil.
  • Season the chicken breasts with salt and pepper and cook in the hot pan until golden and cooked through, about 5–6 minutes per side depending on thickness.
  • Remove chicken from the pan and let cool 5 minutes, then chop into chunks or slices.
  • While the chicken cooks, thinly slice the cabbage, red pepper, and carrots into julienne-style strips; slice the cucumber if using and chop the cilantro.
  • In a medium bowl, whisk together the peanut butter, soy sauce or tamari, sesame or olive oil, rice vinegar, minced ginger, minced garlic, sriracha (if using), lime juice, and water until smooth and loosely thinned.
  • To assemble each tortilla, lay it flat and add about one-third of the slaw, cilantro, and cooked chicken, sprinkle with crushed peanuts, and drizzle about 1 tablespoon of peanut sauce.
  • Fold each tortilla tightly like a burrito and slice each into 4 rolls; repeat with the remaining tortillas to make 12 rolls total.
  • Place three rolls in each meal-prep container, add about 1/2 cup grapes to each, and divide the remaining peanut sauce into four 2 oz portion cups; cover and refrigerate.
  • Reheat briefly in the microwave or enjoy cold as desired.

Equipment

  • large heavy-duty skillet or frying pan
  • cutting board and chef's knife
  • Mixing Bowl
  • Measuring Spoons and Cups
  • Spatula or tongs
  • meal prep containers (4)
  • small portion cups (2 oz) (4)
  • optional: meat pounder

Notes

  • Cooked rotisserie or frozen grilled chicken can be used instead of fresh-cooked chicken.
  • Sundried tomato flour tortillas were used in the original; any soft flour tortilla works.
  • Slice vegetables thinly for the best wrap texture.
  • Adjust sriracha to taste for spiciness.