Thai Chicken & Fresh Veggie Wraps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 boneless, skinless chicken breasts1 tbsp canola oil4 tbsp crunchy peanut butter2 tbsp honeypinch of hot chili pepper flakes1 lime3 tbsp light soya sauce2 cloves garlic, minced1 tsp fresh ginger, minced1 cup Chinese cabbage, shredded1 medium carrot, shredded1/2 seedless cucumber, julienned2 tbsp scallions, sliced diagonally1/2 cup bean sprouts5 large whole wheat tortilla wraps2 tbsp fresh herbs to taste, chopped (used lime basil, thai basil, spicy basil & mint)
Chop the chicken into bite size pieces or strips (whichever you prefer). Place in a bowl & add the juice from the lime, garlic, ginger & 1/2 the honey & 1 tbsp of soya sauce. Stir to coat evenly & allow to marinade for approximately 30 minutes.
Heat a non-stick pan & add the canola oil.
Once the pan is hot, add the chicken mixture & spread evenly in pan. Stir occasionally until completely cooked & no pink is left in the chicken.
Add the peanut butter & 1 tbsp of soya sauce. Stir to coat evenly & cook until the sauce has thickened & coated the chicken.
Stir in the chopped herbs & stir.
Remove from heat & allow to cool.
While chicken is cooling, prepare the rest of the veggies & chop the herbs.
Top each tortilla with 1/5 of the chicken mixture & top with the veggies.
Mix the rest of the peanut butter, honey & soya sauce with the chili flakes. Heat in the microwave for 15-20 seconds to thin it out.
Drizzle the meat & veggies with a little of the sauce.
Roll each tortialla & slice in 1/2 diagonally.
Serving Size: makes 5 large wraps
Number of Servings: 5
Recipe submitted by SparkPeople user T1CKIE.
Heat a non-stick pan & add the canola oil.
Once the pan is hot, add the chicken mixture & spread evenly in pan. Stir occasionally until completely cooked & no pink is left in the chicken.
Add the peanut butter & 1 tbsp of soya sauce. Stir to coat evenly & cook until the sauce has thickened & coated the chicken.
Stir in the chopped herbs & stir.
Remove from heat & allow to cool.
While chicken is cooling, prepare the rest of the veggies & chop the herbs.
Top each tortilla with 1/5 of the chicken mixture & top with the veggies.
Mix the rest of the peanut butter, honey & soya sauce with the chili flakes. Heat in the microwave for 15-20 seconds to thin it out.
Drizzle the meat & veggies with a little of the sauce.
Roll each tortialla & slice in 1/2 diagonally.
Serving Size: makes 5 large wraps
Number of Servings: 5
Recipe submitted by SparkPeople user T1CKIE.
Nutritional Info Amount Per Serving
- Calories: 371.2
- Total Fat: 14.9 g
- Cholesterol: 26.0 mg
- Sodium: 354.3 mg
- Total Carbs: 42.8 g
- Dietary Fiber: 4.5 g
- Protein: 18.1 g
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