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Thai Chicken Wraps Bistro Boxes Meal-Prep Recipe

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4.3 from 30 reviews

These Thai Chicken Wraps Bistro Boxes are a vibrant and flavorful meal-prep option featuring tender chicken breasts wrapped in soft flour tortillas with a fresh veggie slaw and a creamy, tangy peanut sauce. Perfect for a quick lunch or a light dinner, they combine sweet grapes and crunchy peanuts for satisfying texture and taste. Ready in 25 minutes and easily portioned into four meal prep containers, this recipe is both convenient and delicious.

Ingredients

Chicken

  • 2 chicken breasts (4 oz each), pounded flat (or 1 1/2 cups chopped cooked chicken)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon oil (for cooking)

Slaw

  • 1 cup sliced cabbage (red or green)
  • 1 heaping cup red pepper, thinly sliced
  • 1 heaping cup carrots, thinly sliced
  • 1/2 seedless cucumber, thinly sliced (optional)
  • 1/2 heaping cup chopped cilantro (leaves and stems)

Peanut Sauce

  • 1/2 cup smooth peanut butter
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sesame or olive oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon sriracha or hot sauce (optional)
  • 1 tablespoon fresh lime juice
  • 1/4 cup water

To Assemble

  • 3 flour tortillas (8″ each)
  • 1/4 cup crushed peanuts
  • 2 cups grapes
  • 4 meal prep containers
  • 4 portion cups (2 oz each) for peanut sauce

Instructions

  1. Cook the chicken: Heat a large heavy-duty pan over medium-high heat for 1-2 minutes. Add 1 teaspoon oil to the pan. Season the chicken breasts with salt and pepper, then cook in the pan until golden and fully cooked, about 5-6 minutes per side. Remove chicken from the pan and let cool for 5 minutes before chopping into chunks or slices. Alternatively, use pre-cooked chicken if preferred.
  2. Prepare the vegetables and peanut sauce: While chicken cooks, finely slice the cabbage, red pepper, carrots, and cucumber into thin julienne strips. In a medium bowl, whisk together peanut butter, soy sauce, sesame or olive oil, rice vinegar, minced ginger and garlic, sriracha (if using), lime juice, and water until smooth to make the peanut sauce.
  3. Assemble the wraps: Lay a flour tortilla flat on a clean surface. Evenly distribute one-third of the veggie slaw, cilantro, chopped chicken, and crushed peanuts onto the tortilla. Drizzle about one tablespoon of the peanut sauce on top. Roll the tortilla tightly like a burrito and slice into four rounds. Repeat with the remaining tortillas and fillings.
  4. Package for meal prep: Place three wrap rolls into each of four meal prep containers, for a total of 12 rolls. Divide the remaining peanut sauce evenly into four small (2 oz) portion cups and cover. Add about 1/2 cup grapes to each container. Cover containers and refrigerate for up to 4 days. Warm before eating in the microwave if desired or enjoy cold.

Notes

  • You can substitute cooked chicken breasts or rotisserie chicken to save time.
  • Adjust the heat in the peanut sauce by adding more or less sriracha according to taste.
  • Use gluten-free tortillas or tamari sauce for a gluten-free version.
  • The wraps can be eaten cold or reheated in a microwave for 1-2 minutes.
  • Ensure chicken is fully cooked to an internal temperature of 165°F (74°C) for food safety.

Find it online: https://justsosavory.com/thai-chicken-wraps-bistro-boxes-meal-prep-recipe/