Crunchy Rainbow Thai Peanut Chicken Wraps

I’m nonetheless dreaming about how just right and easy these Thai peanut chicken wraps are. They’re large, filling, protein packed and come with just about each colour of the rainbow.

A while again, once we could all move to restaurants generally, I had a phenomenal Thai peanut salad, which in truth inspired me to make these Thai Peanut Chicken Wraps. The salad used to be 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 horny tortilla.

Look, I know we talk about meal prep a lot on the blog, but occasionally it’s such a lot more uncomplicated to throw together a wrap or a sandwich instead of creating a large meal then dividing the whole thing into meal prep bins, and so forth. I do know this because as a rule (even when I do meal prep with dinner kind foods) Tony is going for a vintage turkey sandwich. I can’t blame him; I crave hearty sandwiches and wraps at all times — and there’s not anything improper with that!

drizzling peanut sauce onto a thai peanut chicken wrap

Ingredients in Thai peanut chicken wraps

This recipe was made for the ones moments when you need to convey something to lunch however actually do not know what to make. The rainbow of veggies are in reality what makes these simple Thai chicken wraps so scrumptious and a laugh to devour. You’ll want:

Burrito-sized tortillas: I love using spinach tortillas in this recipe but you can use any burritos-sized tortillas you’d like. You can also use lettuce wraps or grain free tortillas for an extremely low carb, gluten free choices, or serve everything over a mattress of spinach.
Veggies: shredded carrots, purple bell pepper, shredded pink cabbage and spinach for a number of crunch, fiber and colour.
Garnishes: recent cilantro, inexperienced onion and chopped roasted peanuts for an additional bit of freshness and nutty taste.
Protein: I exploit grilled, baked or shredded chicken breast in those wraps, however you can also use tofu or chickpeas for a plant-based choice.
For the sauce: peanut butter, coconut aminos or gluten free soy sauce, rice wine vinegar, fresh ginger, honey (to sweeten, for those who’d like), warm water and hot sauce or red pepper flakes should you like slightly of warmth.

Basically simply seize 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, they usually keep incredibly recent in the fridge for a few days too!

Thai chicken wrap on a plate

How to make Thai chicken wraps

First, make your dressing: in a small bowl mix together peanut butter, low sodium soy sauce, rice wine vinegar, ginger, honey and heat water until neatly blended and the consistency of a dressing. If you wish to have it to be slightly spicy, upload in purple pepper flakes or a bit sizzling sauce. Set aside.
Next, collect your wraps: evenly divide carrots, purple bell pepper, purple cabbage, spinach, cilantro, inexperienced onion, peanuts and sliced chicken breast between two huge spinach tortillas.
Drizzle ½ of your dressing into every wrap before rolling them up. Carefully tuck in the aspects of each wrap as your roll till ingredients are secured within. You can safe everything in conjunction with a toothpick prior to chopping in half. Serve with extra peanut sauce! Serves 4, 1/2 burrito per person. If you’re actually hungry you'll be able to consume the entire thing.

Customize your wrap

Make these vegetarian or vegan: use tofu or chickpeas instead of chicken. To make vegan, forget the honey or use a bit of of maple syrup.
For a low carb or gluten loose choice: use a gluten free wrap or skip the wrap and revel in this over more spinach or in lettuce cups.
Enjoy as a snack or appetizer: feel free to make use of smaller tortillas, you’ll possibly get 4 wraps out of it as an alternative of 2.
Go nut unfastened: forget the peanuts and try this scrumptious green tahini sauce or this curry tahini dressing for dipping & drizzling.

holding a thai peanut chicken wrap

How to retailer Thai peanut chicken wraps:

Wrap these Thai chicken wraps in plastic wrap or in an airtight bag to save for later. The wraps will keep neatly within the fridge for 3-Four days and are delicious straight from the refrigerator. Serve them with leftover peanut sauce and upload a touch of scorching sauce if you happen to love it a little bit highly spiced.

Thai peanut chicken wraps on a plate

If you're making these Thai peanut chicken wraps, remember to leave a comment beneath and charge it! You too can snap and movie and submit it on Instagram using the hashtag #ambitiouskitchen. xo!

Crunchy Rainbow Thai Peanut Chicken Wraps

4.94 from 16 votes

Prep Time 15 minutes

Total Time 15 mins

Bright, fresh crunchy rainbow Thai peanut chicken wraps packed with veggies like purple cabbage, carrot, spinach and crimson bell pepper. These easy Thai peanut chicken wraps are protein-packed and feature a scrumptious, flavorful peanut dressing for drizzling and dipping. The easiest lunch that's easily made vegetarian or vegan!

For the dressing:
1/4 cup creamy natural peanut butter
2 tablespoons coconut aminos or gluten unfastened soy sauce
1 tablespoon rice wine vinegar
1 teaspoon freshly grated ginger
1 teaspoon honey, non-compulsory
2-3 tablespoons warm water, to skinny dressing
Optional: Few dashes of red pepper flakes OR a couple of dashes of sizzling sauce
For the wraps:
2 massive spinach tortillas (burrito size)
2 large carrots, shredded (or ¾ cup shredded carrot)
1 pink bell pepper, julienned
3/4 cup shredded pink cabbage
2 cups child spinach
¼ cup diced fresh cilantro
¼ cup diced inexperienced 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 in combination peanut butter, low sodium soy sauce, rice wine vinegar, ginger, honey and warm water until smartly mixed and the consistency of a dressing. If you want it to be a little highly spiced, add in red pepper flakes or a little sizzling sauce. Set apart.
Now it’s time to make your wraps! Evenly divide carrots, crimson bell pepper, red cabbage, spinach, cilantro, inexperienced onion, peanuts and sliced chicken breast between two huge spinach tortillas.
Drizzle ½ of your dressing into every wrap earlier than rolling them up. Carefully tuck within the aspects of each and every wrap as your roll till substances are secured inside. You can secure everything along with a toothpick sooner than reducing in half. Serve with extra peanut sauce! Serves 4, 1/2 burrito in step with individual. If you are in reality hungry you can devour the whole thing.
Wrap in plastic wrap if you're serving later. Keeps smartly within the refrigerator for 3-Four days.

To make these vegetarian: use tofu or chickpeas as a substitute of chicken.

You too can skip the wrap and revel in this over extra spinach.

Feel free to use smaller tortillas, you'll possibly get 4 wraps out of it as an alternative of two.

To retailer: wrap in plastic wrap or an airtight bag or container. Keeps neatly in the fridge for 3-Four days.

Nutrition

Servings: Four servings

Serving measurement: 0.Five wrap

Calories: 312kcal

Fat: 11.9g

Carbohydrates: 30.8g

Fiber: 3.5g

Sugar: 5.3g