Thai chicken wraps

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

You can top with additional raw veggies - I recommend cucumbers and red onions. Calorie count is calculated with Archer Farms whole grain tortillas, which are 130 calories each.

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: 4

Recipe submitted by SparkPeople user STITCHYWITCH.