These flavorful wraps are loaded with tender chicken, crisp veggies, and a creamy Thai peanut sauce—perfect for lunch or meal prep.

For the Wraps:

2 cups cooked chicken (shredded or chopped; rotisserie works great)

1 cup shredded carrots

1 cup shredded purple cabbage

1 red bell pepper, thinly sliced

2 green onions, sliced

1/4 cup fresh cilantro or basil, chopped

Large flour tortillas or lettuce leaves (like romaine or butter lettuce)

For the Thai Peanut Sauce:

1/3 cup creamy peanut butter

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon rice vinegar

1 tablespoon lime juice

1 tablespoon honey or maple syrup

1–2 teaspoons sriracha (optional for spice)

1 clove garlic, minced

2–4 tablespoons warm water (to thin sauce to desired consistency)

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In a small bowl, whisk together all peanut sauce ingredients until smooth. Adjust water until pourable.

In a large bowl, combine chicken, carrots, cabbage, bell pepper, green onions, and cilantro.

Drizzle about half of the peanut sauce over the mixture and toss to coat.

Warm tortillas slightly, if desired.

Divide the filling between tortillas or lettuce leaves.

Drizzle with additional sauce or serve it on the side for dipping.

Roll up the wraps tightly, slice in half, and serve immediately.

Make it low-carb by using lettuce wraps or low-carb tortillas.

Swap chicken with tofu or tempeh for a vegetarian version.

Add chopped peanuts or crispy wontons for extra crunch.

Great for lunchboxes and meal prep — store filling and sauce separately.

Sauce can be made in advance and kept refrigerated for up to 1 week.