Meal Prep Peanut Chicken Wraps

Steps

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1. 1
   Slice the chicken breast into thin strips and then cut into small bite-sized pieces. Place in a bowl and add olive oil, garlic powder, cumin, salt, and black pepper. Stir well until all chicken pieces are evenly coated with the seasoning.
   ▶ ≈0:08
2. 2
   In another bowl, combine peanut butter, honey, soy sauce, and the juice of one lime. Mix with a spoon until combined; the peanut butter will fully dissolve once the hot chicken is added.
   ▶ ≈0:43
3. 3
   Heat a pan over medium heat. Cook the seasoned chicken in two batches, spreading it out with a spatula so it browns evenly. Sear each side for about 1 minute until both sides develop color.
   ▶ ≈1:24
4. 4
   Transfer the cooked chicken to the bowl with the peanut sauce and stir well. The heat from the chicken will help dissolve and evenly distribute the peanut sauce.
   ▶ ≈1:59
5. 5
   Slice the cabbage into thin strips and add it to the chicken mixture, stirring to combine. This also helps cool the mixture down faster.
   ▶ ≈2:14
6. 6
   Slice the carrot into planks, stack them, and cut into thin strips. Add to the bowl and stir everything together.
   ▶ ≈2:31
7. 7
   Lay out the four tortillas and distribute the peanut chicken mixture evenly across all of them.
   ▶ ≈2:47
8. 8
   Wrap the tortillas by tucking in both sides first, then rolling forward once, and finally tucking in the sides again to close. Wrap each in parchment paper to prevent any filling from leaking.
   ▶ ≈2:57
9. 9
   Store the wrapped rolls in the refrigerator for 3 to 4 days. They can be eaten cold straight from the fridge or reheated in the microwave for 2 minutes.
   ▶ ≈3:27