Thai Chicken Wraps Bistro Boxes

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Red cabbage

  Red, raw

  1 cup, shredded or 70g

• Red bell pepper

  Sweet, raw

  1 cup, chopped or 149g

• Carrots

  Raw

  1 cup chopped or 128g

• Cucumber

  Peeled, raw

  1 medium or 201g

• Cilantro

  Latin - Melissa's

  ½ cup or 8g

• Peanut butter

  Smooth style, with salt

  ½ cup or 129g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Rice wine vinegar

  1 tbsp or 15g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Garlic

  Raw

  1 tbsp or 9g

• Pepper or hot sauce

  Ready-to-serve

  1 tbsp or 14g

• Lime juice

  Raw

  1 tbsp or 15g

• Water

  Plain, clean water

  ¼ cup or 59g

• Tortillas

  Ready-to-bake or -fry, flour

  3 tortilla, medium or 138g

• Peanuts

  Spanish, raw

  ¼ cup or 37g

• Grapes

  Red or green, raw (european type, such as thompson seedless)

  2 cup or 302g

Directions

1. Heat a large heavy-duty pan to medium-high heat (1-2 minutes). Add 1 teaspoon oil to pan. Season chicken breasts with salt and pepper and cook chicken in pan until golden and cooked through, 5-6 minutes per side. Remove from pan and cool for 5 minutes then chop into chunks or slices. Set aside. Alternatively, you can use any cooked chicken breasts you want for this recipe instead, if desired.
2. While the chicken is cooking, chop all of your veggies into thin "Julienne" style strips. In a medium bowl, whisk all the ingredients for the peanut sauce.
3. To assemble:Lay a flour tortilla on a clean flat surface. Fill tortilla with ⅓rd of each of the veggies, cilantro, chicken, peanuts, and drizzle with a tablespoon of peanut sauce. Fold into a tight burrito and slice into 4 rolls. Repeat with 2 remaining tortillas.
4. Place 3 rolls in each meal prep container (there should be 12 rolls in total enough for 4 meal prep containers). Divide the remaining peanut sauce 4 small (2oz) portion cups and cover. Add about ½ cup of grapes into meal prep containers. Cover and refrigerate for up to 4 days. To eat, warm in microwave or eat cold, as desired.

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