- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 265.8
- Total Fat: 13.8 g
- Cholesterol: 43.8 mg
- Sodium: 544.6 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 3.5 g
- Protein: 23.0 g
My Friends Thai Wraps ModifiedSubmitted by: NVR2HEALTHY
IntroductionThis recipe can be served with or without a wrap. The recipe calls for Spring Roll Wraps which can be found on the Asian isle of most grocery stores. This recipe can be served with or without a wrap. The recipe calls for Spring Roll Wraps which can be found on the Asian isle of most grocery stores.
4 packets of Truvia or Stevia
1/4 cup creamy peanut butter, I use organic sugar free
3 tablespoons low sodium soy sauce
3 tablespoons water
2 tablespoons olive oil
1 garlic clove, minced or garlic powder to taste
1/4 teaspoon black pepper
red pepper flakes to taste
12 Spring Roll Wrappers (aka rice or tapioca wraps)
1 tablespoon olive oil
1 or more garlic cloves, minced
16 ounces skinless, boneless chicken breast cut into strips
1 package Broccoli or Cabbage Slaw
1 medium red onion, thinly cut
1 tablespoon freshly grated ginger
Cook chicken in 1 tablespoon olive oil, black pepper, & 1 tablespoon garlic. Remove chicken from skillet & keep warm. In same skillet add Broccoli, onion, red pepper flakes to taste, & ginger, cook 2-5 minutes until veggies are crisp-tender remove from heat.
Place a dish or two of water on the table, allowing dinner guests to soak and assemble their own wrap.
Soak 1 wrapper at a time for a few seconds remove from water shaking off excess water. Spread each wrap with 1 tablespoon of peanut sauce, top with veggie mixture & chicken, serve immediately.
Whole wheat tortilla or lettuce can be used in place of wrap. It's also good served alone or on a bed of rice, quinoa or noodles.
Number of Servings: 6
Recipe submitted by SparkPeople user NVR2HEALTHY.