Your preferred Thai flavors stuffed into these straightforward, sound and delectable chicken wraps with hot nut sauce. These Starbucks style wraps take under 30 mins to meet up and make bistro boxes for the whole week.

We're venturing up feast preparing this week with these Starbucks style Thai chicken wraps. I had them some time back and they were great yet approach to pricy for such a little feast. This week we prepared 4 bistro boxes for not exactly the cost of one bistro box. We likewise combined these crates with a fiery Thai nut sauce that is superbly salty, sweet, and hot.

The wraps are stacked with lean chicken (you can flame broil new chicken bosoms or utilize any pre-cooked chicken you have available), daintily cut carrots, cucumber, cabbage, and red pepper. The mash of the veggies alongside the chicken and lively kinds of the shelled nut sauce is a crazy flavor blast in your mouth.

Also Try Our Recipe : Zucchini Noodles with Avocado Sauce



  • 2 4 oz each chicken breasts pounded flat (or 1 1/2 cups chopped cooked chicken, see note*)
  • 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 ( see note*)
  • 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.

Recipe Notes
* I like to cook my chicken fresh for these wraps but rotisserie, frozen grilled, or any cooked chicken you have on hand will also work.

*I used sundried tomato tortillas that I found at my local Aldi supermarket but any type of soft flour tortilla will work too.

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