These easy and delicious Low-Carb Thai Chicken Wraps are filled with crunchy vegetables, shredded chicken, cashews, and homemade Thai Peanut Sauce. Kickstart the new year and enjoy these healthy wraps for an easy weeknight dinner or meal prep and enjoy all week long!
A chance to start fresh and detox from all the fun and excitement of the holidays, January is always my favorite time of year. Ready to bid farewell to the constant gorging on delicious holiday casseroles, like many of you, I find myself back in the gym and back to eating all things healthy.
But this isn’t always easy.
To help me stick to healthier eating habits, I rely heavily on these tricks to make my life just a little easier.
How I stay healthy in the new year
- Meal Prep. If you have been to my page before, you may have noticed that I love meal prepping. Meal prepping saves me (and my very hungry husband). Whether I plan to pack it away into individual meal prep containers or simply make enough to have leftovers, meal prepping over the weekend is a lifesaver.
- Shop online. I try to order all my food from whole foods on the amazon app.
- Make the gym a priority. Put it on the calendar. Even if it’s only 15 minutes, that 15 minutes is better than 0 minutes.
- Baby steps. Start with small, achievable goals. Don’t set yourself up for failure.
Low-Carb Thai Chicken Wraps
These Thai Chicken Wraps are one of my favorite ways to eat healthy for lunch or dinner. Packed full of vigorous, colorful, and bright veggies like carrots, bell pepper, and cucumber, they’re super easy to prepare ahead of time and even more comfortable to customize and make precisely how you want.
To keep these Thai Chicken Wraps low carb, I wrapped them using a large flour La Tortilla Company Low Carb Tortilla. My all-time favorite tortillas, I have been purchasing these tortillas for years! Unfortunately, this high-fiber, the low-carb tortilla can be hard to find in stores. Low carb, wheat, flour, regular, you name it.
Thai Chicken Wrap Ingredients
- Shredded chicken
- Bell Pepper
- Homemade Thai Peanut Sauce
Homemade Thai Peanut Sauce Ingredients
- Peanut Butter
- Soy sauce
- Maple syrup
- Sesame oil
- Rice Vinegar
Thick, creamy, and super delicious, you will love this Thai Peanut Sauce. With a creamy peanut butter base, this Thai Peanut Sauce is the perfect complement to all the bright and healthy veggies wrapped in your tortilla. No cooking needed. All that’s required to make this sauce in a bowl, whisk, and a little mixing.
How to make Thai Chicken Wraps
Making these Thai Chicken Wraps is incredibly easy. After all, that’s the point. Right?
First and foremost, gather your ingredients. I purchased most of the non-perishable ingredients from Whole Foods via amazon rather than facing the gauntlet of temptation, which is what I like to call the supermarket.
Ok, I exaggerate…a little.
But have you walked down a cookie aisle with a 5-year-old? It’s scary stuff. Of course, I end up buying the cookies.
Anywho, you will need cooked and shredded chicken breast meat. Whenever I like to get things done fast, I always ask my husband to pick up a couple of rotisserie chickens. I shred the breast meat, while my son loves to eat the drumsticks. Of course, poaching a few chicken breasts also works great and is super fast.
Next, you’ll need to chop up a boatload of veggies. It’s best to just do this all at once and keep it stored in an airtight container in the refrigerator, ready and waiting. I added cabbage, bell pepper, cucumber, and carrots to these wraps, but feel free to get as creative as you want. Wraps love veggies, and Thai Peanut Sauce loves veggies even more!
With the chicken ready, veggies chopped, tortillas and cashews purchased, all that’s left is the sauce. You can easily prepare the Thai Peanut Sauce ahead of time or just before serving. Either way, you will probably find that this Thai Peanut Sauce is the best thing you have ever tasted. Lucky for us, there is no cooking required—so making extra takes just a few minutes!
All that’s left is wrapping and rolling. Depending on your wrap rolling skills, this may take a few tries. The key is to add just the right amount of stuff. My tip? Always add a little less to each wrap than you think it can handle.
Meal Prep Thai Chicken Wraps
If you’re new to meal prepping, these chicken wraps are a great place to start! They store well thanks to the crunchy veggies, and they don’t require any kind of re-heating—so you can enjoy them in the office, after a workout, or at your 5-year-old’s soccer practice.
Since my husband is also a huge fan of these fun little meal prep trays, I always make enough to get us through at least 2-3 days. In our case, that’s at least 5-6 meal prep trays.
Some of my favorite Meal Prep additions include-
- Fruit. You’ll notice I added oranges and grapes here which are fan favorites in my house, but nearly any fruit will work (strawberries, apples, blackberries, kiwi, etc.)
- Crackers. Since I’m not cutting out all carbs, I still love a few crunchy crackers (and so does my husband). Here I added Pretzel Crisps but add whatever you love!
- Veggie sticks. Since these Thai Chicken Wraps are filled with veggies, I opted for extra fruit instead of extra vegetables. However, juicy cherry tomatoes, carrot sticks, and celery are a few of my favorites as they store well and don’t dry out.
- Nuts and seeds. Love all nuts? Add a small handful, like these Healthy Mix of Raw Nuts, to your tray.
- Hard-boiled egg. So much protein.
With most meal prep trays, I recommend enjoying within three days for ultimate freshness.
If you try making these Thai Chicken Wraps, please leave me a comment and let me know! I always love to read your thoughts and feedback!
DON’T FORGET TO PIN AND SHARE THESE EASY, AND DELICIOUS THAI CHICKEN WRAPS TO ENJOY FOR LUNCH, DINNER, AND AS AN EASY LOW-CARB, MEAL-PREP SOLUTION!
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Low Carb Thai Chicken Wraps
For the Wraps
- 2 pounds chicken breast (cooked and shredded (approximately 3-4 cups))
- 8 large flour tortillas
- 2 red bell peppers (seeded and thinly sliced)
- 1 orange bell pepper (seeded and thinly sliced)
- 1 yellow bell pepper (seeded and thinly sliced)
- 1 English cucumber (halved and thinly sliced)
- 3 large carrots (cut into long matchsticks)
- 1 head Napa cabbage (shredded)
- 2 cups whole cashews
- Prepare the chicken. For this recipe, I used shredded rotisserie chicken. If you do not have rotisserie chicken available, simply poach your chicken. To do this, bring a large pot of water to a boil. Add the chicken breasts to the water (they should be fully submerged in water), and return to a boil. Cover pot with a tight-fitting lid and remove from heat. Allow chicken to cook in the boiled water for approximately 30 minutes. When fully cooked, carefully remove from the water and allow to cool until cool enough to shred with a fork.
- Prepare the vegetables. The most time-consuming part of the whole recipe cut each of the vegetables into thin matchsticks and set aside. If you plan to use later, store the prepared vegetables in a container with a tight-fitting lid in the refrigerator.
- Make the Thai Peanut Sauce. In a medium bowl whisk together all the ingredients for the Thai Peanut Sauce. Add water, approximately 2 tablespoons at a time, until desired consistency is reached. Season with additional Sriracha, maple syrup, or rice vinegar, to taste.
- Build your wraps. Place one tortilla on a flat clean surface. Pile with veggies, cabbage, chicken, and cashews, and drizzle with Thai Peanut Sauce. Wrap tightly and secure with a toothpick if needed.
- Meal Prep. If desired, turn these Thai Chicken Wraps into an on-the-go lunch or dinner. SImply transfer each wrap to a reusable container with additional Thai Peanut Sauce. Add fruit, snacks, or other lunch-time favorites.
- Nutritional information is only for the Thai Chicken Wraps with the Homemade Thai Peanut Sauce. Additional snacks, such as the oranges or pretzels, are not included.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)