If you are looking for a satisfying, high-protein lunch that you can prep once and enjoy all week, these Peanut Chicken Wraps are the answer. With over 40g of protein each, they are incredibly filling and use simple ingredients to create a sophisticated, savory-sweet flavor profile.
The beauty of this recipe lies in the “steaming” technique the hot, freshly seared chicken is tossed directly into the peanut sauce, melting the peanut butter and finishing the cooking process simultaneously to ensure the meat stays juicy and tender.
Why You’ll Love This Recipe
Protein-Packed: Each wrap delivers 42g of protein, making it a powerhouse meal for fueling your day.
Quick Assembly: Minimal cooking time the chicken only needs about 2 minutes in the pan.
Fresh & Crunchy: Packed with finely sliced cabbage and carrots for volume and a satisfying texture.
Perfect for Meal Prep: These stay fresh in the fridge for 3 to 4 days and can be enjoyed hot or cold.
The Ingredient Breakdown
The Protein & Marinade
600g Chicken Breast: Sliced into small, bite-sized pieces (smaller pieces are much more pleasant in a wrap!).
Marinade Spices: Garlic powder (6g), cumin (3g), salt, black pepper, and 20g of oil.
The Creamy Peanut Sauce
60g Peanut Butter: The rich, savory base of the sauce.
20g Honey: For a touch of natural sweetness.
30g Soy Sauce: Provides that essential salty umami.
Lime Juice: The juice of one lime to brighten the flavors.
The Crunch & Wrap
200g Cabbage: Sliced into very fine strips.
100g Carrot: One large carrot, julienned into fine strips.
Four 10-inch Wheat Tortillas: The perfect size for a hearty wrap.
Step by Step Instructions
1. Prep the Chicken and Sauce
Slice your chicken into small bits and toss them in the bowl with the oil and spices. In a separate bowl, whisk together your peanut butter, honey, soy sauce, and lime juice. Don’t worry if it doesn’t fully dissolve yet the heat will do the work later.
2. Flash Sear the Meat
Heat a pan on medium heat. Sauté the chicken in two batches to ensure it browns properly rather than steaming. It only needs about 1 minute per side.
3. The “Peanut Melt”
Immediately transfer the hot, steaming chicken into the bowl of peanut sauce. The residual heat will melt the peanut butter and finish cooking the inside of the chicken, keeping it succulent.
4. Add the Volume
Stir in your finely sliced cabbage and carrots. This not only adds crunch but helps cool the mixture down so you can wrap them right away.
5. Wrap and Secure
Distribute the mixture evenly across the four tortillas. Tuck in the sides, roll it over, and tuck the sides in again to close the wrap. Wrap each one tightly in parchment paper to prevent any leaks.
Nutritional Info (Per Wrap)
- Calories: 539
- Protein: 42g
- Carbs: 42g
- Fat: 22g
Storage and Serving
Storage: Keep them in the fridge for 3 to 4 days.
How to Enjoy: These are delicious eaten cold straight out of the fridge, but you can also microwave them for 2 minutes if you prefer a warm meal.
Make Peanut Chicken Wraps
Ingredients
- 600 g Chicken Breast
- Garlic powder 6g
- cumin 3g
- salt
- black pepper
- 20 g of oil
- For Creamy Peanut Sauce:-
- 60 g Peanut Butter
- 20 g Honey
- 30 g Soy Sauce
- Lime Juice
- For Crunch & Wrap:-
- 200 g Cabbage
- 100 g Carrot
- Four 10-inch Wheat Tortillas
Instructions
- Prep the Chicken and Sauce
- Slice your chicken into small bits and toss them in the bowl with the oil and spices. In a separate bowl, whisk together your peanut butter, honey, soy sauce, and lime juice. Don’t worry if it doesn’t fully dissolve yet the heat will do the work later.
- Flash Sear the Meat
- Heat a pan on medium heat. Sauté the chicken in two batches to ensure it browns properly rather than steaming. It only needs about 1 minute per side.
- The “Peanut Melt”
- Immediately transfer the hot, steaming chicken into the bowl of peanut sauce. The residual heat will melt the peanut butter and finish cooking the inside of the chicken, keeping it succulent.
- Add the Volume
- Stir in your finely sliced cabbage and carrots. This not only adds crunch but helps cool the mixture down so you can wrap them right away.
- Wrap and Secure
- Distribute the mixture evenly across the four tortillas. Tuck in the sides, roll it over, and tuck the sides in again to close the wrap. Wrap each one tightly in parchment paper to prevent any leaks.
Place your bowl on the digital scale, press “zero” (tare), and then scoop out what you need. The scale will show a negative number (e.g., -60g), which is exactly the amount you’ve removed
By cutting the chicken into small pieces and only searing for 2 minutes total, you avoid overcooking. Tossing it immediately into the sauce allows it to finish cooking gently in its own steam
While cabbage and carrots are classic for a “crunch,” you can certainly swap them for bell peppers or snap peas. Just ensure they are sliced thinly to maintain the integrity of the wrap.
