The Baker Upstairs: thai chicken wraps


thai chicken wraps


So last week was the first week of school for everyone except me, and it was tough! I've been really excited about getting back into our routine, but I had sort of forgotten how hard it is to get that routine off the ground. Between the nightly homework and reading, packing backpacks, and getting two silly little girls ready in the morning, it's exhausting! I managed to get everyone everywhere they were supposed to be (and almost on time too!) but it meant that I ran out of the house each morning with a yogurt and banana to eat at work for breakfast, and no lunch. Let me tell you, after a full week of picking up lunch every day, I am super tired of convenience foods! 

I decided that this week is going to be different, and that's where these delicious thai chicken wraps come in. They are super quick and easy to make (I think it took me maybe 15 minutes, start to finish) and so delicious and full of flavor. I made a bunch of them, so Geoff and I can both have them for lunch a few days this week. With an apple and some baby carrots on the side, they make for a delicious, healthy lunch!

Thai Chicken Wraps

for the sauce:
1/4 cup creamy peanut butter
2 tablespoons oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons honey
1 teaspoon minced garlic
1/4 teaspoon ground ginger
a few drops of sriracha

for the wraps:
2 cups shredded cooked chicken (rotisserie works great)
1/4 cup shredded carrots
2 cups lettuce, chopped
1/4 cup peanuts
4 whole grain wraps (large tortillas would work too)

To make the sauce, combine all ingredients in a food processor and blend until smooth (if you don't have a food processor, you could just whisk them together in a medium bowl). Toss the chicken in the prepared sauce. To assemble the wraps, layer on each wrap 1/2 cup lettuce, 1/2 cup of the chicken mixture, 1 tablespoon shredded carrots, and 1 tablespoon peanuts. Roll up and enjoy!

sauce adapted from Mel's Kitchen Cafe

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