These quick and easy chicken wraps are loaded with great flavors! Just 6 easy ingredients plus a homemade Thai peanut sauce, and you’re good to go!
Great meals usually take a while to make, but not these amazing spicy Thai Peanut chicken wraps! They’re ready before you know it, thanks to some help from the frozen foods department, but could easily be adapted and made 100% homemade.
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Some nights, just the thought of cooking a big meal, turning on the hot oven or stove and spending 30 minutes or more in the kitchen, well it just makes me tired thinking about it!
But one of my favorite meal solutions is to use Tyson Grilled & Ready Chicken Breast Fillets and pair them with some Birds Eye Protein Blends! Quick and easy, yet still healthy and nutritious 🙂
No need to turn on your oven or fire up your stovetop, just pop them in the microwave. Tyson grilled & ready chicken breast fillets contain no preservatives, are fully cooked and are 98% fat free! Pair that with some Birds Eye protein blends, my favorite is the California blend, and you have yourself a super protein packed meal!
You could heat these up and serve them as is… they’re delicious all on their own! But you know how I love my food flavor packed, so I combined the two and made a spicy Thai peanut chicken wrap with a quick and easy Thai peanut sauce 🙂
I love the flavor of this sauce! Don’t let the longer ingredient list scare you… you can whip this sauce together in about 5 minutes 🙂 I adapted this recipe a little from Ellie Krieger’s recipe on the Food Network.
Just add the ingredients to a mixing bowl and whisk until combined. If you want a super smooth sauce, you could process it in the blender or food processor. I didn’t have the time or energy to clean out my blender, so I just whisked the sauce 🙂
Now to make your wrap you’ll need a tortilla (flour, whole-wheat, etc), chicken breast (cut into strips), shredded purple cabbage, shredded carrots, cilantro leaves and Birds Eye California Style Protein Blends. 6 ingredients + your homemade sauce and you’ll have yourself a gourmet healthy dinner or lunch!
These wraps would also be great to take on the road… to a park, for a picnic, or just a quick bite to eat while you run some errands. Also, you can adjust the spiciness to your tastes, as it stands, it’s not all that spicy.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- FOR THE PEANUT SAUCE:
- 1/2 cup natural creamy peanut butter
- 1/4 cup coconut milk canned
- 1 1/2 Tbsp soy sauce
- 1 1/2 Tbsp tamari
- 1 1/2 Tbsp brown sugar
- 1 1/2 Tbsp minced fresh ginger
- 2 Tbsp lime juice
- 1 tsp minced garlic
- 1/2 tsp red pepper flakes
- 1 tsp red curry paste
- 1 small shallot peeled and finely minced
- FOR THE WRAPS:
- Flour tortillas
- Fresh cilantro
- Tyson Grilled & Ready Chicken Breast Fillets
- Shredded purple cabbage
- Shredded carrots
- Birds Eye Protein Blend California variety
Instructions
- Combine all peanut sauce ingredients in a mixing bowl and whisk thoroughly. Alternatively, you can add ingredients to a blender or food processor and process to make smooth.
- Place tortilla on a plate and spread with peanut sauce. To the center strip of the tortilla, add fresh cilantro, Tyson Grilled and Read chicken breast fillet (cut into strips), shredded carrots, shredded purple cabbage and Birds Eye Protein Blend vegetables.
- Roll into wrap shape and enjoy!
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Julie says
Any suggestions for a substitute for the canned coconut milk? Can you freeze what you don’t use?
The Chunky Chef says
Canned coconut milk is pretty essential in a lot of Thai recipes, so I’m not sure of any substitutes. But yes, you can absolutely freeze the leftover coconut milk.