Thai Chicken Wraps


Ingredients for Salad

  • 1 lb chicken breast tenders
  • 1 Tbsp olive oil
  • Salt and pepper
  • 2 cups fresh bean sprouts
  • 1 cup coleslaw mix
  • 3 scallions, chopped
  • 12 basil leaves, chopped
  • 6 whole wheat tortilla wraps

Ingredients for Peanut Sauce

  • 1/4 cup room temperature peanut butter
  • 2 Tbsp soy sauce
  • 1 Tbsp rice wine vinegar
  • 2 tsp sugar
  • 1/4 tsp cayenne pepper
  • 2 Tbsp canola oil


  1. Heat olive oil in a skillet over medium-high heat. Sprinkle salt and pepper onto chicken and cook about 4 minutes per side. Slice cooked chicken on an angle.
  2. In a large bowl, combine sprouts, coleslaw, scallions, and basil. Set aside.
  3. In a small bowl, whisk together peanut butter, soy sauce, vinegar, sugar, and cayenne. Stream in canola oil.
  4. Add chicken to veggies and pour peanut sauce on top. Toss to combine.
  5. Pile chicken salad onto tortillas, wrap tightly, and warm using a panini press or griddler.