Thai Chicken Wraps! Meal prep Pt. 8 of 15 🥳 this is also a great 20 minute dinner that gives you leftovers! This asian inspired dish uses my favorite sauce recipe, I make this sometimes to keep on hand just for veggies throughout the week!
Whisk the sauce ingredients (peanut butter, water, maple syrup, coconut aminos, apple cider vinegar) in a small bowl. Cut the chicken breasts into cubes. Heat a skillet over medium heat. Add olive oil and the cubed chicken. Sauté for about 5-6 minutes, until the chicken is cooked through. Add 1/2 of the prepared sauce mixture to the chicken and let it simmer for 2-3 minutes. Remove the chicken from the skillet and let it cool. Slice your carrots, English cucumber, and red cabbage. For storage, store the sauce, veggies, and chicken in separate containers in the fridge. On the day you want a wrap, assemble it: Add sauce, chicken, cabbage, carrots, and cucumbers to the wrap and roll! Wraps can get soggy in the fridge so it's best not to make them more than 24 hours in advance.
