| |
| INGREDIENTS |
| 1 |
rotisserie chicken, skin removed, meat pulled |
| 1 |
large cucumber, peeled and chopped |
| 1 cup |
shredded carrots |
| 1 |
large red bell pepper, chopped |
| 1 |
large yellow pepper, chopped |
| 1 tbsp. |
sugar |
| 1 tsp. |
sugar substitute |
| 1 tbsp. |
fresh ginger (minced & peeled) or 1 tsp. dried |
| 3 tbsp. |
fresh lime juice |
| 1 tbsp. |
low sodium soy sauce |
| 1 tbsp. |
red pepper flakes |
| 1 |
clove garlic, minced |
| 3 tbsp. |
creamy peanut butter |
| 2-3 tbsp. |
water |
| ⅓ cup |
fresh chopped cilantro or parsley |
| 8 |
(8-inch) fat free whole wheat flour tortillas, warmed |
| 8 |
large lettuce leaves |
|
|
|
| RECIPE |
- Shred the chicken into bite sized pieces.
- Place the chicken, cucumber, carrots, and bell peppers in a large bowl.
- Put the sugar, sugar substitute, ginger, lime juice, soy sauce, red pepper flakes, and garlic in a blender. Blend until smooth.
- Add peanut butter and water, continue blending until smooth.
- Add the peanut dressing to the chicken, stir in the cilantro, and mix well.
- To assemble, place a large lettuce leaf on each warm tortilla and fill with the chicken mixture.
- Roll it up and enjoy.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 wrap
NUMBER OF SERVINGS:
8
|
|
|
| NUTRITION FACTS |
| |
| Calories |
209 |
|
| Total Fat |
6 g |
|
| Sodium |
273 mg |
|
| Total Carbohydrates |
27 g |
|
| Fiber |
3 g |
|
| Protein |
17 g |
|
|
|
