Protein Packed Chicken Curry Wrap (Printable Version)
# What You Need:
→ Chicken
01 -
2 chicken breasts (about 300 g), grilled or pan-seared
02 -
1 tsp olive oil
03 -
Salt and pepper to taste
→ Peanut Butter Curry Sauce
04 -
3 tbsp natural peanut butter
05 -
100 ml coconut milk
06 -
1 tbsp curry powder
07 -
1 tsp soy sauce or tamari
08 -
1 tsp honey or maple syrup
09 -
1 tsp lime juice
10 -
1 pinch chili flakes (optional)
→ Wrap Assembly
11 -
4 whole-grain tortillas or wraps
12 -
1 cup shredded carrots
13 -
1 red bell pepper, thinly sliced
14 -
½ cucumber, cut into matchsticks
15 -
Fresh cilantro leaves
# Steps to Follow:
01 -
Season chicken breasts with salt and pepper, drizzle with olive oil, and grill or pan-sear until cooked through (6–7 minutes per side). Slice into thin strips.
02 -
In a small saucepan, whisk together peanut butter, coconut milk, curry powder, soy sauce, honey, lime juice, and chili flakes. Simmer gently for 3–4 minutes until smooth and creamy.
03 -
Warm tortillas slightly for flexibility. Spread a spoonful of curry sauce onto each wrap. Layer with chicken, carrots, bell pepper, cucumber, and cilantro. Drizzle extra sauce on top.
04 -
Roll wraps tightly and slice in half. Serve warm or chilled as a protein-packed meal.
# Additional Notes:
01 -
Great for meal prep: store chicken, veggies, and sauce separately, assemble before eating.
02 -
Can be made vegetarian by swapping chicken for roasted chickpeas or tofu.
03 -
Add avocado or spinach for more creaminess and color.