The Millennial Chef

Thai Chicken Wrap

Summer is fast approaching peeps! Which means, it’s time to eat healthy. Eating healthy doesn’t mean you have to eat bland, tasteless things, however. Perfect example>> my Thai Chicken Wrap! This can be eaten for lunch or dinner and easily doubled to make some for next day lunches. . It’s a quick and easy recipe too that requires 0 cooking time. Let me tell how you I did it.

Ingredients:

1 English cucumber, cut in half, sliced on an angle (as thick or thin as you like it)

2 carrots, peeled, cut in half, sliced on a angle  (as thick or thin as you like it)

1 shallot, thinly sliced

1 cup of pre-packaged broccoli slaw

1 5-8z can of water chestnuts, drained and sliced thin

1 cup of bean sprouts

1 bunch of green onions, white and green parts, sliced thin

1 tablespoon of lite soy sauce

1 tablespoon of rice wine vinegar

1/2 teaspoon of sriracha (more if like it spicy)

1-2 teaspoons of honey

1 lime

Optional* Sesame oil, 1 teaspoon

1 rotisserie chicken, white meat removed and sliced in thin pieces (or however you would like in your wrap)

1 cup of chopped cashews

1/2 cup of sesame seeds

4 whole wheat wraps

Dressing:

1 cup of non-fat Greek yogurt

1 tablespoon of sriracha

1 teaspoon of sweet Thai chili sauce

1/2 teaspoon of lite soy sauce

Optional*

Squeeze of lime*

1 teaspoon of honey*

Water to thin out the dressing

Serving Size- 4

Directions:

  1. Start out by making your crispy veggie salad! Slice up the carrots, cucumber, and shallot and add to a bowl. Then add the broccoli slaw, water chestnuts, bean sprouts, and 1 tablespoon of chopped green onion. You can add the next 6 ingredients to a bowl and whisk together FIRST, or just add them all to the bowl with the veggies. Up to you! Either way add the soy sauce, vinegar, sriracha, 1 teaspoon of honey, juice of 1 lime (about 1-2 teaspoons), and sesame oil if you are adding it. Mix it all together and taste for seasonings. Cover with saran wrap and put it in the fridge to marinate for at least 15 minutes, but as long as 30-hour. Ch
  2. Next, slice up your chicken pieces in whatever size, thickness you prefer for your wrap. I sliced it thin. Set aside.
  3. Then, make your quick sriracha dressing. Add all of the ingredients (plus the optional ones if you are adding) and mix together. I like to add a little water to thin it out a bit, but completely up to you!
  4. Now it's time to assemble. Take out a whole wheat wrap and start by adding a couple tablespoons of the chicken to wrap. Then add the veggie salad to the side of it. Next, sprinkle the cashews, sesame seeds and more green onions. Drizzle your dressing over everything. This can be your tester wrap. See it you need to add more chicken/veggies accordingly for the next wrap. Enjoy!

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