Meal Prep Chicken Wraps I Eat All Week

Ingredients

• 600 g Chicken Breast (Skinless, boneless; sliced into bite‑size pieces)
• 20 g Olive Oil (For coating the chicken before cooking)
• 6 g Garlic Powder (About 1½ teaspoons)
• 3 g Ground Cumin (About 1 teaspoon)
• 0.5 g Salt (Two pinches, kosher or table salt)
• 0.5 g Black Pepper (Freshly cracked, about 20 cranks of a grinder)
• 60 g Peanut Butter (Smooth, natural unsweetened preferred)
• 20 g Honey (Raw or plain honey)
• 30 g Soy Sauce (Low‑sodium preferred)
• 15 ml Lime Juice (Juice of one fresh lime)
• 200 g Green Cabbage (Finely shredded)
• 100 g Carrot (Julienned into thin strips)
• 4 pieces Whole Wheat Tortillas (10‑inch (25 cm) size)
• 4 sheets Parchment Paper (For wrapping the tortillas to prevent leaks)

Instructions

1. Slice the Chicken

   Weigh 600 g of chicken breast, then slice into strips and cut into bite‑size pieces so they fit easily in a tortilla.

   Time: PT10M

2. Season the Chicken

   Place the chicken pieces in a bowl and add 20 g olive oil, 6 g garlic powder, 3 g ground cumin, two pinches of salt and about 0.5 g freshly cracked black pepper. Stir until everything is evenly coated.

   Time: PT2M

3. Make the Peanut Sauce

   In a second bowl combine 60 g smooth peanut butter, 20 g honey, 30 g soy sauce and the juice of one lime (≈15 ml). Stir with a spoon; the mixture will look thick and may have small peanut butter lumps.

   Time: PT3M

4. Cook the Chicken

   Heat a large skillet over medium heat. Add half of the seasoned chicken in a single layer, spreading with a spatula. Sear 1 minute on the first side, flip and sear another minute. Remove and set aside. Repeat with the remaining chicken.

   Time: PT5M

   Temperature: medium

5. Combine Chicken with Sauce

   Transfer the seared chicken directly into the bowl with the peanut‑lime sauce. Stir vigorously; the residual heat will melt the peanut butter and coat the meat.

   Time: PT2M

6. Slice the Cabbage

   Finely shred 200 g of green cabbage into thin strips (like a slaw).

   Time: PT5M

7. Julienne the Carrot

   Peel the carrot and cut into planks, then stack and slice into thin match‑stick strips.

   Time: PT5M

8. Add Veggies to the Mix

   Add the shredded cabbage and carrot strips to the chicken‑sauce bowl and give everything a quick stir to combine and cool the mixture slightly.

   Time: PT1M

9. Assemble the Wraps

   Lay out the four 10‑inch wheat tortillas. Evenly distribute the chicken‑vegetable mixture among them, eyeballing the amount. Tuck the sides in, roll tightly, and wrap each in a sheet of parchment paper.

   Time: PT5M

10. Store or Serve

    Place the wrapped tortillas in an airtight container. Refrigerate for 3‑4 days. Eat cold straight from the fridge or microwave for 2 minutes if you prefer warm.

    Time: PT2M

Nutrition Facts

Calories

539

Protein

42 g

Carbohydrates

42 g

Fat

22 g

Fiber

5 g