Print Recipe
5 from 6 votes

Low Carb Thai Chicken Wraps

These easy and delicious Low Carb Thai Chicken Wraps are filled with crunchy vegetables, shredded chicken, cashews, and homemade Thai Peanut Sauce. 
Prep Time25 mins
Total Time25 mins
Course: Lunch, Main Course, Meal Prep
Cuisine: American, Asian
Keyword: meal prep, Thai Chicken Wraps, Thai Peanut Sauce
Servings: 8 wraps
Calories: 500kcal
Author: Jessica Randhawa

Ingredients

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

For the Thai Peanut Sauce

Instructions

  • 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.

Notes

  • 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

Calories: 500kcal | Carbohydrates: 24g | Protein: 38g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 662mg | Potassium: 1151mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1215IU | Vitamin C: 34.4mg | Calcium: 131mg | Iron: 3.7mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.