Quick Thai Chicken Wraps

Hi again! With fall being such a busy time for most people with school, work, extracurricular starting and whatever else we get ourselves into, we're always trying to find those super easy, no-hassle recipes that will just get us fed and happy. That's why when I find a recipe that's healthy, keeps me full throughout the day and has me looking forward to lunch/supper because it's so tasty, I keep that baby on my weekly menu.

This week, I wanted to give you all one of those easy, healthy, and quick recipes that is perfect for lunch or a quick supper before your busy weeknights: Quick Thai Chicken Wraps with Peanut Sauce. I'm a huge fan of chicken, peanut, ginger, and all those good things together so of course, this has to make sense. The wraps were so dang good.

I hope you enjoy it!

Serves: 4

Prep time: 10 min

Cook time: 30-35 min

Ingredients

4 multigrain 8 or 10-inch tortillas

3 chicken breasts

1/2 tsp ground ginger

1/2 tsp garlic powder

1/2 tsp dried basil

2 1/2 tbsp oil

1 cup mushrooms

2 cups coleslaw or shredded cabbage

1 cup shredded carrots or carrot sticks

1/4 cup peanuts, chopped or halved

green onions to taste

1/4 cup peanut butter

1 1/2 tbsp honey

1 tbsp soy sauce or hoisin sauce (whatever you have)

juice of half a lime

1 tsp red pepper flakes

salt and pepper

1-2 tbsp rice vinegar or white vinegar (whatever you have)

1 tbsp Sriracha

Directions

1. Preheat oven to 375 and bring a medium saucepan to medium-high heat.

2. Coat the chicken breasts in the ground ginger, garlic powder, and basil. Pour a tbsp of the oil into the saucepan. Add the chicken once hot and sear both sides until golden (about 2-3 minutes per side.

3. Place the seared chicken on a baking sheet and place it in the oven. Cook until done, about 15-20 minutes (depending on your oven).

4. Keep the pan on the heat and add 1/2 tbsp of oil and the mushrooms to caramelise while the chicken cooks.

5. Meanwhile, combine the shredded cabbage/coleslaw, carrots, green onions, and peanuts together in a medium bowl. Set aside.

6. In another medium bowl, microwave the peanut butter for about 10-20 seconds until a bit more runny than usual. This will make it easier to combine with the rest of the ingredients for the sauce unless you're using natural peanut butter which won't soften.

7. With the peanut butter, add the honey, soy sauce/hoisin sauce, lime juice, salt and pepper, red pepper flakes, vinegar, 1 tbsp oil, and Sriracha and whisk together.

8. Add the peanut sauce to the coleslaw mixture and combine.

9. Remove the chicken from the oven when done and slice it into bite-size pieces.

10. Assemble the wraps by adding the chicken, mushrooms, and the coleslaw mixture, wrap it up, and enjoy!

I'd love for you to try these wraps out and let me know what you think of them! I found them to be super tasty and brought something a little different to my day than my usual leftovers (although those are also dang good!). Everyone loves peanut butter, a little spice, a little salad, citrus, and chicken so where can you really go wrong with these wraps?

Anyway, these are great for lunches and super easy to make with leftover chicken in the fridge when you're in a hurry. Add it to next week's lunches and you and your family will love you for it :)

I'll be cooking up some good food this weekend so stay tuned! If you have any recommendations or recipe ideas, let me know!

Have a great weekend!

- Emily