Thai Chicken Wrap Recipe
These Thai chicken wraps are a delicious and healthy meal you can whip up in under 21 minutes! Packed with fresh veggies, grilled chicken, and a generous spread of peanut sauce, they're perfect for lunch, dinner, or even a quick snack.
Ingredients
- 1 pound Chicken tenders
- About 2 tbsp Toasted sesame oil
- Kosher salt
- Ground Black pepper
- 4 leaves Napa cabbage chopped (about 2 cups packed)
- 1 Carrot julienned
- 1/2 Red bell pepper thinly sliced
- 4 medium Radishes thinly sliced
- 1/2 cup fresh Cilantro coarsely chopped
- 1 tbsp Tamari
- 1 tbsp Light olive oil
- 1 tbsp Rice vinegar
- Peanut sauce homemade or store-bought
- 8 gluten-free Tortillas spinach and/or regular
Instructions
- Cook the Chicken: Brush chicken tenders with toasted sesame oil, season with salt and pepper, and place them on a grill pan or skillet over medium heat. Cook for about 3 minutes on each side until the internal temperature reaches 165°F (74°C). You might need to cook in batches to avoid overcrowding the pan.
- Prepare the Veggies: Mix the chopped Napa cabbage, julienned carrot, sliced red bell pepper, and thinly sliced radishes in a large bowl. Drizzle tamari, olive oil, and rice vinegar over the veggies and toss to combine.
- Assemble the Wraps: Spread 1-2 tablespoons of peanut sauce in the center of each tortilla. Divide the veggie mixture evenly between the wraps, top each with grilled chicken, and sprinkle with fresh cilantro. Fold in the edges of the tortilla, wrap, roll, and serve with extra peanut sauce for dipping.
Notes
- Meal Prepping: Pack the ingredients separately to keep them fresh and assemble the wraps just before eating to avoid sogginess.
- Tortilla Tips: If your tortillas are not very pliable or tend to crack, warm them under a damp paper towel in the microwave for about 10 seconds to make them easier to roll.