Thai Peanut Chicken Wraps
Ingredients
The sauce
-
2
tablespoons
PB2 powdered peanut butter
-
1
tablespoon
low sodium soy sauce
-
1
tablespoon
water
-
1
teaspoon
packed brown sugar
-
¼
teaspoon
black pepper
-
⅛
teaspoon
garlic powder
-
⅛
teaspoon
sriracha hot sauce
-
⅛
teaspoon
sesame oil
The wraps
-
1
cup
dry shredded coleslaw mix
-
¼
cup
shredded carrots
-
2
teaspoons
chopped cilantro (optional)
-
2
pieces
low calorie wraps/flatbreads
-
2-4
large
lettuce leaves
-
4
ounces
cooked boneless skinless chicken breast
Instructions
- In a medium bowl, mix the PB2, soy sauce, water, brown sugar, black pepper, garlic powder, sriracha, and sesame oil to make the sauce.
- Add the coleslaw mix, shredded carrots, and cilantro to the sauce and stir until everything is well coated.
- To assemble each wrap, place a flatbread on a clean surface and add lettuce at one end.
- Top the lettuce with half of the coleslaw mixture and 2 ounces of chicken.
- Fold the sides of the flatbread in and roll it up tightly from the filled end to the empty end.
- Slice the wrap in half before serving.
Nutrition Facts (estimated)
Servings
2 wraps
Calories
197
Total fat
3g
Total carbohydrates
16g
Total protein
26g
Sodium
20mg
Cholesterol
0mg
You might also like