No-Reheat Crunchy Thai Chicken Wraps

• portioner: 3 servings
• aktiv tid: 5 minutes
• total tid: 35 minutes

Ingredienser

1 TBSP olive oil

16 oz chicken breast (sliced into thinner pieces if needed)

Salt and pepper to taste

1 TBSP red curry paste (or other type as needed)

2 tsp soy sauce

1 tsp agave

3/4 cup canned coconut milk (see substitution in notes below recipe)

1-1/2 cup coleslaw mix

3 medium carrots (peeled into "ribbons")

1 cup cilantro

4 oz romaine lettuce (or greens of your choice)

3 large tortillas

Instruktioner

Add oil to a skillet preheated over medium heat and let the oil heat up for a minute or two. Season the chicken generously with salt and pepper. Carefully add the chicken to the pan (tilt the pan away from you to avoid oil splashes!) and let it cook on each side for 5 minutes (give it more time if you have really thick pieces). Remove the chicken from the pan and let it rest for 15 minutes.

Meanwhile, combine the curry paste, soy sauce, agave, and coconut milk in a measuring glass or bowl.

When the chicken is finished resting, chop it into small pieces or shred it. Either works.

In a large bowl, combine the chopped chicken, coleslaw mix, cilantro, and carrot ribbons. Stir in the curry sauce over and mix to evenly distribute.

Add 1/3 of the chicken curry mixture to a tortilla. Top with a few pieces of romaine lettuce (optional) and wrap up the tortilla carefully. (See video above for tutorial.) Don't slice the wrap until you're ready to eat it. Store in meal prep container or wrap it in foil/saran wrap/beeswax wrap, and keep refrigerated until ready to eat.