Thai Chicken & Fresh Veggie Wraps

Thai Chicken & Fresh Veggie Wraps
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Thai Chicken & Fresh Veggie Wraps calories by ingredient
Submitted by:

Introduction

This is a great meal for a hot summer night! This is a great meal for a hot summer night!
Number of Servings: 5

Ingredients

    2 boneless, skinless chicken breasts
    1 tbsp canola oil
    4 tbsp crunchy peanut butter
    2 tbsp honey
    pinch of hot chili pepper flakes
    1 lime
    3 tbsp light soya sauce
    2 cloves garlic, minced
    1 tsp fresh ginger, minced
    1 cup Chinese cabbage, shredded
    1 medium carrot, shredded
    1/2 seedless cucumber, julienned
    2 tbsp scallions, sliced diagonally
    1/2 cup bean sprouts
    5 large whole wheat tortilla wraps
    2 tbsp fresh herbs to taste, chopped (used lime basil, thai basil, spicy basil & mint)

Tips

Tip: line the veggies up length-wise to make it easier to roll.


Directions

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.

Rate This Recipe