Thai-Inspired Chicken Wrap with Peanut Sauce and Loaded Quinoa Salad

A delicious meal prep lunch idea! Store wraps and quinoa salad for up to 4 days in the fridge.

This recipe was created in partnership with Pyrex.

Makes 2 servings.

Prep Time: 15 minutes

Total Cook Time: 45 minutes

Ingredients:

For the chicken marinade

• 2 Tbsp grated ginger

• 3 minced garlic cloves

• zest and juice of 1 lime

• 1/4 c coconut aminos

• 1/2 tsp salt

• 1/4 tsp pepper

• 1 Tbsp sriracha

• 2 chicken breasts

For the loaded quinoa salad

• 1 c quinoa

• 1 c mango

• 1 c purple cabbage

• 1 red bell pepper

• 8 scallions

• 1/4 c rice vinegar

• 1 Tbsp honey

• 1/2 tsp salt

• juice of 1 lime. ⁣

For the peanut sauce

• 1.5 Tbsp honey

• 1/3 c peanut butter

• 1/2 tsp fish sauce

• 1 Tbsp sesame oil

• 3 Tbsp coconut aminos

• 1 tsp sriracha

• 2 Tbsp rice vinegar

• 1/4 c coconut milk

• 1 Tbsp grated ginger

For assembly

• 4-5 Wraps

• purple cabbage, thinly sliced

• bell pepper, thinly sliced

• carrots, thinly sliced

• scallions, thinly sliced

Instructions:

1. Preheat oven to 450*F.⁣

2. Mix marinade ingredients in a large bowl. Marinate the chicken for at least 30 min, then pat dry and bake for 15-20 min until chicken reaches 165*F.⁣

3. Cook quinoa according to package directions. When cooked, cool in the fridge while prepping remaining ingredients.⁣ Chop 1 c mango, 1 c purple cabbage, 1 bell pepper, and 8 scallions.

4. In a separate bowl, prepare the vinaigrette for the quinoa salad by mixing the rice vinegar, honey, salt, and lime juice. Toss mango, veggies, and vinaigrette with the cooled quinoa.

5. Whisk the peanut sauce ingredients in a small bowl.

6. Slice extra purple cabbage, bell pepper, carrots, and scallions.⁣

7. In a wrap, add 1.5 Tbsp peanut sauce, sliced chicken, and veggies.⁣ Wrap and slice into 4 equal pieces.⁣

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