Thai Chicken Wraps Recipe
Thai chicken wraps are the perfect high-protein, low-carb meal prep lunch option. Serve almond butter dipping sauce on the side!
Servings 1 wrap
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
*Wrap: If you're looking for a lower calorie wrap option, pay attention to the calorie counts when choosing your wrap. The larger wraps can have just as many calories as a two pieces of whole wheat seeded bread but not nearly the protein so beware of hidden factors when you go in with good intentions.
**Vegetables: Choose an assortment of colorful veggies and or fruits like mango or pineapple and cut into ribbons, spiralize or shred. Some of my favorite veggies to throw into this wrap include: bell peppers of any color, red onion, carrots, spinach, cucumbers, sprouts, leafy lettuce, cilantro, mint or basil, purple cabbage or green cabbage, water chestnuts, snap peas, zucchini, broccoli, and more.