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Thai Chicken Wraps
Thai Chicken WrapsCooling spearmint takes the spicy edge off, and lightly cooking the vegetables ensures that they retain their nutritional content and crispness.
- 1/3 cup natural creamy peanut butter
- 4 tablespoons low-sodium soy sauce
- 4 tablespoons water
- 2 tablespoons extra-virgin olive oil, divided
- 3 teaspoons minced garlic, divided
- 1 packet stevia
- 3/4 pound boneless, skinless chicken breasts, sliced into thin strips
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1 package (12 ounces) cole slaw mix
- 1 bunch Broccolini, finely chopped
- 1 medium red onion, sliced into thin strips
- 1 medium red pepper, sliced into thin strips
- 2 teaspoons grated fresh ginger
- 8 low-carb tortillas (10-12")
In a small saucepan over medium heat, combine the peanut butter, soy sauce, water, 1 tablespoon of the olive oil, 2 teaspoons of the garlic, and the stevia. Stir frequently until smooth. Reduce heat and keep warm.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and remaining 1 teaspoon of garlic and cook, stirring frequently, for 2 to 4 minutes, until the chicken is cooked through. Add the salt and pepper, stir, and place in a bowl.
Return the skillet to the heat and add the slaw mix, Broccolini, onion, pepper, and ginger. Cook, stirring frequently, for 3 minutes, or until the vegetables are crisp-tender.
To assemble wraps, spread each tortilla with 1 tablespoon peanut sauce. Top with one-eighth of the chicken and vegetables and roll up, burrito-style. Serve with fresh mint sprigs and the remaining peanut sauce on the side.
Nutrition Information per serving:
Fat: 15 g (34% calories from fat)
Protein: 26 g (26% calories from protein)
Carbohydrates (net): 17 g (40% calories from carbohydrates)
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