Thai chicken wraps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
4 Chicken Breasts (about 20 oz)1 cup chicken broth2 cloves of garlic1 lime, juiced and divided2 tbs unsalted natural peanut butter1 tbs soy sauce.5 tsp ground ginger1 tbsp red curry paste3 packets of stevia1.5 tbs coconut flour1/2 head cabbage, shredded (green or red)4 whole wheat tortillas
Place chicken breasts in slow cooker. In a blender, mix broth, garlic, lime, soy sauce, peanut butter, ginger, red curry paste, and 2 packets of Stevia (I sometimes use 2 tsp Splenda instead.) Blend until smooth and pour over chicken. Set the slow cooker for low and cook for 6-7 hours.
Remove chicken from the slow cooker and set aside. Remove 1/2 cup liquid from the slow cooker and mix in a bowl with coconut flour. Return to cooker and whisk to combine. Raise heat to high and cover.
Meanwhile, shred the chicken with 2 forks. Return to the cooker and cook until heated through. Divide chicken and sauce between 4 tortillas. Top with shredded cabbage, wrap as desired and serve.
Serving Size: Makes 4 wraps
Number of Servings: 1
Recipe submitted by SparkPeople user STITCHYWITCH.
Remove chicken from the slow cooker and set aside. Remove 1/2 cup liquid from the slow cooker and mix in a bowl with coconut flour. Return to cooker and whisk to combine. Raise heat to high and cover.
Meanwhile, shred the chicken with 2 forks. Return to the cooker and cook until heated through. Divide chicken and sauce between 4 tortillas. Top with shredded cabbage, wrap as desired and serve.
Serving Size: Makes 4 wraps
Number of Servings: 1
Recipe submitted by SparkPeople user STITCHYWITCH.
Nutritional Info Amount Per Serving
- Calories: 2,007.7
- Total Fat: 41.9 g
- Cholesterol: 552.5 mg
- Sodium: 4,381.8 mg
- Total Carbs: 146.9 g
- Dietary Fiber: 23.2 g
- Protein: 251.2 g
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