Thai Chicken Peanut Wraps combine shredded canned chicken with a savory homemade peanut sauce made from peanut butter, soy sauce, lime juice, and ginger, then rolled into egg white wraps for a high-protein, low-carb meal ready in under 15 minutes.
Delivery in as fast as one hour.*
Prices vary by store
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In a small bowl, combine the melted peanut butter, soy sauce, lime juice, sesame oil, rice wine vinegar, minced garlic, minced ginger, and garlic chili oil.
Whisk the sauce ingredients until well combined.
Add water to the sauce and stir until it reaches your desired consistency. Set aside.
In a separate medium bowl, add the drained canned chicken, coleslaw mix, and chopped green onions.
Mix the chicken salad ingredients together until evenly combined.
Lay out the egg white wraps on a flat surface.
Divide the chicken salad mixture evenly between the two wraps.
Drizzle some of the prepared peanut sauce over the filling, reserving the rest for dipping.
Top with fresh cilantro, if using.
Roll up the wraps tightly.
Slice the wraps in half and serve immediately with the remaining peanut sauce for dipping.
Store filled wraps in an airtight container refrigerated for up to 2 days; pack extra sauce separately to prevent sogginess. Sauce keeps up to 5 days refrigerated.
Yes. The peanut sauce keeps refrigerated for up to 5 days in an airtight container. Thin with a little water if it thickens.
Shredded rotisserie chicken, cooked ground chicken, or even cooked shrimp work well. Use about 1.5 cups shredded chicken.
No. You can use regular flour tortillas, lettuce wraps, or rice paper wraps for a different texture and carb level.
Let egg white wraps come to room temperature before filling. Don't overfill—use about 1/4 cup filling per wrap and roll tightly.
Yes. Wrap tightly in plastic wrap or parchment and refrigerate for up to 2 days. Pack any extra sauce separately for dipping.
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