A lunch you will actually want to eat all week, these Thai Chicken Wraps🤤
I think I am in grocery store heaven😇, here in Schaumburg, Illinois. Usually I go to one grocery store for my list each week, but this past weekend I went to a solid 4 stores- Amazon Fresh, Trader Joes, Costco, and Aldi. How many do you usually go to for your weekly groceries?
I hate to admit it, but I still bought most of my list at Aldi. I want to say that these other stores are "worth it" and absolutely "necessary," but they aren't in my opinion.
Aldi started carrying fresh herbs. Their produce outlasts any other produce I purchase and you can't deny the amount you save shopping there. It's also much easier to stick to my list there without buying extra random purchases.
I am working from home for another week and wanted a fresh lunch that I could look forward to everyday. I was inspired by this Pad Thai Wrap on my Pinterest, but of course made it my own.
The original recipe called for bean sprouts, which is initially what turned my 1 grocery store run into an adventure over the weekend. I wasn't mad about exploring my new area though😆
Needless to say, I did not find my bean sprouts, so I left them out of this recipe and just used a leftover kale and cabbage salad mix from Costco in my wrap.
Toasted sesame seed oil also makes this sauce recipe delicious and I highly recommend not leaving this ingredient out.
Let's jump into the recipe below!
Thai Chicken Wrap
Prep 10 minutes
Makes 4 servings
Nutrition info: 22g P, 18g F, 67g C, 27g Fiber
Ingredients:
For the sauce:
2 tbsp less sodium soy sauce
1/2 tsp garlic, minced
1 tbsp sugar
2 tbsp lime juice
1 tbsp toasted sesame seed oil
For the wrap:
2 boneless chicken breasts, cooked and shredded
4 whole wheat carb balance Mission tortillas
100 g cabbage and kale mix
60 g matchstick carrots
1/4 cup roasted peanuts
1/4 cup fresh cilantro, chopped
Directions:
Make sure you have your chicken cooked. I prepared mine in the crockpot to make this even easier. I seasoned it with garlic powder, herb de province, onion powder, and fresh black pepper. (Use a crockpot liner for less clean up!) Shred the chicken once it is cooked.
Get a small mixing bowl to prepare your Thai sauce. Measure and add all ingredients listed above to your bowl. Whisk together and set aside.
Take a large mixing bowl and add the cooked chicken, kale and cabbage mix, carrots, cilantro, and peanuts. Stir to combine well.
Pour the sauce over the ingredients in the mixing bowl. Stir again, until it’s well combined.
Grab 1 Mission tortilla and fill it with about a quarter of your thai chicken and veggies filling. Fold up your wrap and enjoy!
Store the rest of the Thai Chicken wrap ingredients in the fridge for up to 5 days.
Save time by cooking your chicken in the crockpot on weekends! I put about 4 chicken breasts in the crockpot. I used 2 for this recipe and have 2 others for barbecue cheese quesadillas this week.
My menu for the week:
Breakfasts- eggs and zucchini muffins or smoothie
Lunches- Thai chicken wrap or barbecue cheese quesadilla
Dinners- ham, potatoes, and salad or kale pesto black bean pasta with broccoli and chicken
