Thai chicken wraps

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Thai chicken wraps calories by ingredient


Introduction

Adapted from Clean Eating magazine (Thai chicken tacos) Adapted from Clean Eating magazine (Thai chicken tacos)
Number of Servings: 1

Ingredients

    4 Chicken Breasts (about 20 oz)
    1 cup chicken broth
    2 cloves of garlic
    1 lime, juiced and divided
    2 tbs unsalted natural peanut butter
    1 tbs soy sauce
    .5 tsp ground ginger
    1 tbsp red curry paste
    3 packets of stevia
    1.5 tbs coconut flour
    1/2 head cabbage, shredded (green or red)
    4 whole wheat tortillas

Tips

You can top with additional raw veggies - I recommend cucumbers and red onions.


Directions

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.