Piled high with chicken and a medley of rainbow-colored vegetables, these Thai chicken wraps are the perfect high-protein, low-carb meal prep lunch option. Serve almond butter dipping sauce on the side for an extra dose of Thai flavor!
This post is brought to you by Almond Breeze
The High-Protein Wraps I’ve Been Meal Prepping for My Lunches Lately
This easy, veg-heavy Thai chicken and veggie wrap represents all the things right with eating the rainbow. You’ve heard it a hundred times: Eating the rainbow is one of the best ways to ensure you’re getting all the right nutrients in one fell swoop.
Another thing I love about these high-protein mango chicken wrap are they’re easy to meal prep for the week. At the beginning of the week, simply slice your veggies thin and store in airtight containers to prepare your wraps as your week progresses. To all of those rainbow rolls of veggies, I added the baked chicken breast I had meal prepped like most every week and drizzled it all with all the flavors of my lightened-up Thai almond dipping sauce.
But where my real nutritional savings came to play was substituting Almond Breeze almondmilk Unsweetened Coconut for full fat coconut milk in this sauce. Almond Breeze almondmilk lends the coconut flavor with just 80 calories in 1 cup and only 7 grams of fat, a far cry from what is found in in regular coconut milk, that averages among brands at 360 calories per cup and 36 grams of fat.
Not that I don’t love coconut milk, because I do, but it bears repeating that every little bit counts. Plus, Almond Breeze is available in shelf-stable containers I keep in the pantry for convenience sake.
Enjoy!
Heidi’s Meal Prep Tips
Slice, shred, or dice the vegetables and store in separate air-tight containers (I’ve found that placing a piece of paper towel in the bottom of the container keeps more delicate veggies, like spinach, fresher for longer).
Then, cook and shred the chicken. Store air-tight in the fridge as well.
The almond dipping sauce goes into its own container too, then your meal prep is done for the week! I suggest making your Thai chicken and veggie wrap day-of rather than in advance; this will prevent the wrap itself from becoming soggy.
And if you have extra ingredients prepped but don’t feel like a wrap one day, turn the ingredients into a salad, or use a rice paper wrap with cellophane noodles to make spring rolls. Or add it all to pasta noodles for a healthy pasta salad!
Ingredients You’ll Need
The full recipe, with amounts, can be found in the recipe card below.
- Wrap — You can use a regular wrap, or buy a low-carb variety like I do (the flavor is the same, promise!).
- Cooked chicken — I used a rotisserie chicken to save time, but I typically have baked chicken breasts on hand from my weekend meal prep. Other options include leftovers from this week’s slow cooker chicken, roast chicken, poached chicken, or Instant Pot chicken breasts.
- Colorful veggies — These Thai-flavored shredded chicken wraps are loaded with crunchy flavor from a bunch of different veggie. This time I used red bell pepper, carrot, spinach and romaine, and purple cabbage. Mix and match the veggies to use up whatever you have on hand!
- Slivered almonds — Provide a nice crunch. Sesame seeds work too.
- Mango — Fresh mango adds a sweet juiciness that pairs nicely with the savory vegetables and almond dipping sauce.
- Almond dipping sauce — A little AlmondBreeze Coconut Almondmilk is used to thin out a combination of almond butter, soy sauce, and fish sauce. For even more Thai flavor, I also whisked in a little ginger, red pepper flakes, and a pinch of brown sugar.
How to Assemble the Thai Chicken Wraps
While making a wrap is indeed very easy to do, there definitely is a trick to getting your wrap to stay together and not fall apart at the seams. You’ll want to work quickly so you don’t lose the filling and so your wrapper doesn’t split or break. It’s all in the motion of the ocean…
- Layer the ingredients in the center of your wrap, concentrating the thicker pieces of chicken somewhere in the middle and drizzle with the sauce.
- If you want to show off the fresh edges of your ingredients, fold over just one edge into the middle, or fold both left and right into the middle if you want it more tidy and sturdy ala a burrito.
- Then, starting with the edge closest to you, fold over and tuck the bottom portion of the wrap toward the middle, squeeze gently with your fingers into the palms of your hands to make a tight, snug roll, like a sushi master does to a hand roll or a burrito builder to a burrito.
- Finish off the wrap by finishing off the rolling.
- Slice at a diagonal or into pinwheels and get your lunch bites on.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Thai Chicken Wraps Recipe
Ingredients
Almond Dipping Sauce
- 1 cup Almond Breeze almondmilk Unsweetened Coconut
- ¾ cup smooth almond butter
- ¼ cup fish sauce
- 3 tablespoons minced or grated fresh ginger
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- ½ to 1 teaspoon crushed red pepper , to taste
Wraps
- Whole wheat wrap*
- Sliced mango (or pineapple)
- Colorful vegetables** (see note)
- ⅓ cup cooked chicken , shredded
- sliced almonds (or sesame seeds)
- chopped green onion
Instructions
- Place your wrap on a flat surface and layer with the veggies, chicken, and herbs. Drizzle with a few spoonfuls of the almond sauce and garnish with the almonds and green onions. Save the rest of the sauce for another day or another recipe idea.
- Fold into a cylinder, cut in half or in pinwheels and serve. Wraps can be made ahead and refrigerated for up to 2 days.
Notes
Favorite Sides for Chicken Wraps
More High-Protein Lunch Meal Prep Ideas
This post is sponsored by Almond Breeze. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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Donna
You can find the veggie grater/slicer on Amazon. I can’t wait to try this wrap it looks amazing!
Hayley
Thanks, Donna—we hope you enjoy these as much as we do!
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Sandwiches are quick and save a lot of time.This is easy, simple and healthy breakfast to start the day. Full of vitamins and good fats. Simple cut cucumber, tomatoes, onions, lettuce into thin slices and place over the spread on multi-grain bread.
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William George
I end up eating various types of chicken every last day, regardless of whether it’s off guard. I need to concede that I can’t take an entire fig and eat it all alone as I would a peach or mango. We cover ground sirloin sandwiches, chicken, veggie burgers, plates of mixed greens, we have a quite expansive range. Essay Writing Service UK To me, McDonald’s isn’t just about the sustenance. It’s about the costs, it’s about the way we eat. It’s simply excessively.
MangaHere
What an adorable idea!
Laura | Tutti Dolci
Just gorgeous, rainbow wraps are the best!
Katie
What kind of wraps did you use in the pictures? I can’t wait to make this!
Steven
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Catherine Lee
I got my little shredding tool at a very large Asian supermarket that also sells Asian kitchen tools in Arizona. Also saw it on Amazon before. Doesn’t have peeler, grater, etc, just a handle with the shredding blades but I sure love it! These wraps look wonderful, must try soon.
Amanda
This looks SO delicious! Would it pack well for lunch?
Cookin Canuck
That almond coconutmilk is my favorite. And now I want to make these wraps (and that gorgeous sauce) with it!