CHICKEN PREP: Cook the chicken at 350 F for 25-30 minutes. Let cool. Transfer half of the chicken breasts to a large bowl and use a hand mixer to shread. Slice the remaining chicken into chunks or slices, as preferred.
FOR THAI PEANUT BUTTER SAUCE: Whisk until completely combined. Keep at room temperature until ready to spread on wraps.
FOR FRIED BEAN THREADS/RICE NOODLES: Fry in oil over medium high heat until puffed and golden.
FOR ORZO PASTA SALAD: Boil the orzo according to the instructions on the package. Rinse and cool completely. Stir in the vinaigrette, parsley and vegetables as desired. Chill until ready to box up.
FOR ROASTED BROCCOLI: Roast for 25 minutes at 450 F until broccoli is tender and beginning to crisp. Cool completely.
FOR BUFFALO SHREDDED CHICKEN: Flavor the shredded chicken with Frank's Red Hot sauce as desired. Split the chicken between your desired number of wraps. Top generously with blue cheese, celery and lettuce. Wrap tightly. PAIR WITH: Red grapes, carrot sticks, celery sticks
FOR BBQ CHICKEN WRAP: Flavor the chicken with your BBQ sauce(s). Split chicken between your desired number of wraps. Top with spinach, sliced red onion, jalapeno and wrap tightly. PAIR WITH: Orzo and roasted broccoli.
FOR THAI PEANUT BUTTER CHICKEN: Stir together the peanut butter sauce. Fry the bean threads. Cool completely. Assemble the wraps by spreading on a layer of the peanut butter followed by the sliced chicken. Top with the chese, lettuce and bean threads, as desired. PAIR WITH: Grapes, roasted broccoli
FOR CHIPOTLE RANCH CHICKEN: Assemble the wraps - do not oversaturate with ranch dressing. Roll tightly. PAIR WITH: Grapes, orzo salad, roasted broccoli
FOR HUMMUS CHICKEN WRAP: Spread the hummus over the center of the wrap and top with the sliced chicken, peppers, onion, feta cheese, lettuce and spinach. Wrap tightly. PAIR WITH: Sweet mini peppers, orzo and roasted brococli.