Recipes / Lunch

Lighter Thai Inspired Chicken Wraps - Lunch Version

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Lighter Thai Inspired Chicken Wraps - Lunch Version

Abbi
The Cook
2 Servings
10 Ingredients
8 Comments

Light, fresh and filled with crunchy cabbage, carrots, and cucumber these Thai-inspired chicken wraps are paired with a savory peanut sauce for a perfect meal on a hot summer day.

Read More
2 Servings
10 Ingredients
8 Comments

Ingredients

  • 1 ½ tablespoons Peanut Butter, Creamy
  • 1 teaspoon Soy Sauce
  • ½ teaspoons juice Lime
  • ¼ teaspoons Sesame Oil
  • ⅛ teaspoons Ginger, Ground
  • ¾ cups cook and dice Chicken, Boneless Breasts
  • 1 cup shred Cabbage
  • ¼ cups grate Carrot
  • ¼ cups dice Cucumber
  • 2 individual Flour Tortillas, Whole Wheat (8-inch/Med)

Containers

Supplies

  • Labels
  • Plastic Wraps

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a small bowl, combine the peanut butter, soy sauce, lime juice, sesame oil and ginger.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a small bowl, combine the peanut butter, soy sauce, lime juice, sesame oil and ginger.
  2. In a large bowl, combine the chicken, cabbage, carrots and cucumber.
  3. Spread sauce onto tortillas and top with chicken, cabbage, carrots and cucumber.
  4. Roll tortillas up into wraps.

Nutrition Facts

Servings Per Recipe
2 Servings
Serving Size
1 wrap
Amount Per Serving
Calories
341
Total Fat
13g
Saturated Fat
3g
Trans Fat
0g
Cholesterol
58mg
Sodium
569mg
Total Carbohydrates
33g
Fiber
4g
Sugar
2g
Protein
26g
WW Freestyle
6

Categories

shellfish-free, fish-free, diet, dairy-free, spring, summer, fall, real-food, egg-free, wwsmartpoints

Categories

shellfish-free, fish-free, diet, dairy-free, spring, summer, fall, real-food, egg-free, wwsmartpoints

8 Comments

Join the discussion

    1. The texture will change so if that is an issue for you, you may want to leave them out or add them on the serving day.

      Reply

  2. Is there a missing ingredient in the peanut sauce? I followed the listed proportions and ended up with a very solid “dressing”. I added some rice vinegar which fixed the problem.

    Reply

    1. The original sauce proportions were correct but I modified the instructions to spread the sauce on the wraps instead of combining with the other ingredients like a dressing as it was originally written because you are correct, it is thicker than a dressing. I’m sure your method worked very well though too! Thanks for the feedback.

      Reply

    1. Perhaps you could try a Thai Sweet Chili sauce instead of a peanut sauce? The wrap itself is pretty basic so any type of sauce you enjoy could likely be used.

      Reply

  4. These were a perfect fit for dinner tonight, since I had leftover grilled chicken breast and alot of cabbage and cucumbers from my Farm Share. They were good, I ate them cold, the directions talk about reheating, but since nothing I had was hot to begin with, that didn’t seem to apply. I subbed “Better N Peanut Butter” for regular peanut butter, worked fine. But I did want more sauce than what was allotted, so I doubled the amounts. Taking the leftovers to lunch tomorrow, without a wrap, as salad!

    Reply