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| INGREDIENTS |
| 16 oz. |
raw chicken tenders (if you have left over chicken use it!) |
| 1 cup |
low sodium, fat free chicken broth |
| 1 cup |
shredded cabbage |
| 2 |
green onions, cut into slivers |
| 1 |
small carrot, shredded |
| 2 tbsp. |
finely chopped fresh cilantro |
| 2 tbsp. |
chopped dry-roasted, unsalted peanuts |
| 4 |
large (10-inch) flour tortillas |
| 2 tbsp. |
low sodium creamy peanut butter |
| 2 tbsp. |
low sodium soy sauce |
| 2 tbsp. |
freshly squeezed lime juice |
| 1 tbsp. |
packed brown sugar |
| 1 tbsp. |
toasted sesame oil (find in international aisle) |
| 1 |
small clove garlic, finely minced |
| ¼ tsp. |
red pepper flakes (use more if you like it hot!) |
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| RECIPE |
- Place chicken and broth in a small sauce pan. Bring to a boil, cover and remove from heat for about 10-15 minutes or until chicken is cooked through. Let cool.
- When chicken is cool enough to handle, drain and shred into long pieces – pull chicken apart from top to bottom along the grain. Place chicken in medium bowl.
- Add cabbage, green onions, carrots, and cilantro. Toss to mix.
- In a blender or food processor, blend together the peanut butter, soy sauce, lime juice, brown sugar, sesame seed oil, garlic, and red pepper flakes until smooth and creamy.
- Pour over chicken mixture. Toss to coat.
- Lay out the four tortillas, divide the chicken mixture evenly over the tortillas. Roll tortillas folding in the ends to hold the filling.
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| SERVING SUGGESTION |
SERVING SIZE:
1 wrap
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
480 |
|
| Total Fat |
16 g |
|
| Sodium |
760 mg |
|
| Total Carbohydrates |
49 g |
|
| Fiber |
5 g |
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| Protein |
37 g |
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