Thai Chicken Wrap

A tasty meal that can be prepped a few days ahead of time, so you can throw it all together for a fast 5-minute lunch. For a cheaper, fresher version, try preparing everything at home. Serve with your favorite store-bought peanut sauce.

• Preparation Time: 20 mins
• Cooking Time: 8 mins
• Total Time: 28 mins
• Calories: 493 Calories

Ingredients

• 1 tablespoon honey
• salt and ground black pepper to taste
• 2 tablespoons chopped fresh cilantro
• ¼ cup rice vinegar
• 1 tablespoon lime juice
• 2 skinless, boneless chicken breast halves
• 1 teaspoon red pepper flakes
• 2 large flour tortillas
• 1 small head lettuce leaves, or to taste
• 3 carrots, peeled and cut into matchsticks
• 1 roasted red bell pepper, sliced

Recipe Instructions

Step 1

Place chicken between 2 sheets of plastic wrap on a solid, level surface covered with a towel to minimize noise. Pound chicken flat using the smooth side of a meat mallet.

Step 2

Heat a grill pan to medium-high heat.

Step 3

Place chicken on the hot grill pan; season lightly with salt and pepper. Cook, covered, for 5 minutes. Flip and cook until no longer pink in the center and the juices run clear, 3 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 4

Stir rice vinegar, cilantro, honey, lime juice, and red pepper flakes together in a bowl to make the dressing.

Step 5

Place chicken on a cutting board and chop into strips. Toss into the dressing.

Step 6

Lay a bed of lettuce onto each tortilla; add carrots and roasted red bell pepper. Top with chicken strips; drizzle lettuce with remaining dressing. Wrap tortilla around the filling. Repeat with remaining tortilla.