Recipe: Thai Chicken Wraps Meal-Prep Bistro

Thai Chicken Wraps Meal-Prep Bistro

This week we prepped 4 bistro boxes for less than the price of one bistro box. We also paired these boxes with a spicy Thai peanut sauce that is perfectly salty, sweet, and spicy.

The wraps are loaded with lean chicken (you can grill fresh chicken breasts or use any pre-cooked chicken you have on hand), thinly sliced carrots, cucumber, cabbage, and red pepper. The crunch of the veggies along with the chicken and vibrant flavors of the peanut sauce is an insane flavor explosion in your mouth.

Thai Chicken Wraps Meal-Prep Bistro



  • 2 4 oz each chicken breasts pounded flat (or 1 1/2 cups chopped cooked chicken)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 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
For the 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 ginger minced
  • 1 tablespoon garlic minced
  • 1 tablespoon sriracha or hot sauce optional
  • 1 tablespoon fresh lime juice
  • 1/4 cup water
To assemble:
  • 3 8'' flour tortillas
  • 1/4 cup peanuts crushed
  • 2 cups grapes
  • 4 meal prep containers
  • 4 2 oz Portion Cups


  1. Heat a large heavy-duty pan to medium-high heat (1-2 minutes). Add 1 teaspoon oil to pan. Season chicken breasts with salt and pepper and cook chicken in pan until golden and cooked through, 5-6 minutes per side. Remove from pan and cool for 5 minutes then chop into chunks or slices. Set aside. Alternatively, you can use any cooked chicken breasts you want for this recipe instead, if desired.
  2. While the chicken is cooking, chop all of your veggies into thin "Julienne" style strips. In a medium bowl, whisk all the ingredients for the peanut sauce.
  3. To assemble:Lay a flour tortilla on a clean flat surface. Fill tortilla with 1/3rd of each of the veggies, cilantro, chicken, peanuts, and drizzle with a tablespoon of peanut sauce. Fold into a tight burrito and slice into 4 rolls. Repeat with 2 remaining tortillas.
  4. Place 3 rolls in each meal prep container (there should be 12 rolls in total enough for 4 meal prep containers). Divide the remaining peanut sauce 4 small (2oz) portion cups and cover. Add about 1/2 cup of grapes into meal prep containers. Cover and refrigerate for up to 4 days. To eat, warm in microwave or eat cold, as desired.

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