Tuesday, June 18, 2013

Peanut Thai Chicken Wrap

What you need:
For the sauce:
1/3 cup creamy peanut butter
1/3 cup honey
1/4 cup soy sauce
1/4 cup water
1 tablespoon lime juice

For theWrap:
1 (10-ounce) package cole slaw cabbage mix
1 teaspoon finely chopped fresh garlic
1 (14-ounce) package boneless skinless chicken breast tenders
4 (10-inch) flour tortillas, warmed (I use Tumaro's Low carb multi grain tortillas)
1/4 cup dry roasted peanuts

What you need to do:
Combine all sauce ingredients in small saucepan; mix well. Cook, stirring occasionally, over medium-low heat 7-10 minutes or until smooth and heated through.

Sautee garlic. Cook 30 seconds. Add chicken tenders; continue cooking, stirring occasionally, 8-10 minutes or until chicken is golden brown and no longer pink. Add 1/2 cup peanut sauce to chicken; stir to coat.

Assemble wraps by placing 1/2 cup vegetable mixture onto each tortilla; top with 1/4 chicken mixture. Sprinkle each with peanuts. Fold up 2 opposite sides of tortilla over filling; roll up tortilla. Cut each wrap in half. Serve with remaining peanut sauce.

Nutritional info for 1 serving out of 4:
212 Calories, 19 g Carbs, 9 fat, 20 g Protein, 8 g Fiber