We’ll be getting back to the Family Emergency Preparedness Series tomorrow, so stay tuned!
Easy Lunch Box
When I saw this recipe for Thai Crunch Wraps from Tastes Better from Scratch, I instantly knew it was a recipe I wanted to try… and I am so glad I did!
In fact, my kids said this recipe is now on their Favorite List. The original recipe called for chicken breast, but we are vegetarian so I replaced the chicken breast with Quorn “Chick’n Tenders” – one of our favorites. This recipe would be perfect for lunch, supper, or a picnic, too!
[Tweet “What’s for #lunch? Thai Crunch Wraps in an #EasyLunchBox! Yum!”]
What I Packed
- Thai Crunch Wraps
- Sliced Gala Apples
- Pearl Tomatoes
- Fuze Lemon Iced Tea
I love to make simple and lunches and this easy lunch box was no exception. The Thai wraps were very easy to make and this entire lunch box was simple to prepare. Just squeeze lemon juice over the sliced apples and they’ll stay nice and white until lunch time! The tomatoes were juicy and I could have sliced them in half or quartered them, but I thought they were so pretty whole.
Thai Crunch Wraps
The filling for these wraps was ah-mazing! Soooo good. This filling would be perfect served warm over rice, too! A note about the sauce, I added more soy sauce than the original recipe called for.
- 1 Tbsp canola oil
- 1 bag Quorn Chik’n Tenders, thawed
- 4 cloves garlic, minced
- 1/2 sweet onion, chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 carrots, grated
- 3/4 cup finely shredded cabbage
- 3 green onions, thinly sliced
For the sauce
1/4 cup cilantro, chopped
- 1/3 cup sweet chili sauce (found in the Asian section of the grocery store)
- 1 heaping Tbsp crunchy peanut butter
- 1/4 tsp fresh minced ginger
- 2 tbsp soy sauce
- Crushed red pepper, to taste
- 3 Large Spinach tortillas
- 1 1/2 cups Lettuce, chopped
- 1/2 cup peanuts
- Handful of green snap peas
Over medium heat in a large skillet, add oil. Add chick’n tenders, garlic, onions, salt, and pepper and cooking, stirring from time to time until the tenders have browned and the onions and garlic are kind of caramelized.
Add the carrots, cabbage, and green onions, and cook a few minutes until vegetables are tender, but still have a nice crunch.
In a bowl combine the sweet chili sauce, ginger, chunky peanut butter, and soy sauce, and crushed red pepper. Whisk together until smooth. Pour sauce into the skillet over the chik’n mixture and add the chopped cilantro. Mix to combine and heat over medium low heat until heated through.. Layer tortillas with a handful of lettuce, peanuts, snap peas, and a large spoonful of the chik’n mixture. Roll tightly like a burrito and secure with a toothpick.
I cut my wrap on the diagonal. And I forgot to use toothpicks to hold it together. But it was still yummy!