Spicy Peanut Chicken Wrap

photoThis recipe was super easy to make and tasted great. It is from page 82 of the January/February 2013 issue of Clean Eating magazine. It makes 4 servings.

 

 

 

 

 

 

Spicy Peanut Chicken Wrap

12 ounces boneless, skinless chicken breast
Olive oil cooking spray
3 cups shredded green cabbage
1 cup peeled and shredded carrot
1/4 cup chopped green onion, white and light green parts only
1/4 cup chopped dry-roasted unsalted peanuts
1 1/2 teaspoon low-sodium soy sauce
Juice of 1/2 lime
2 teaspoons rice vinegar
1 teaspoon honey
1 teaspoon Sriracha hot sauce
1/2 teaspoon sesame oil
4 – 8 inch whole wheat tortillas

Heat a grill pan on medium-high. Mist chicken with cooking spray. Working in batches if necessary, add chicken to pan and cook, turning once, for 6 to 7 minutes per side, until opaque throughout. Set aside until cool enough to handle.

Meanwhile, in a large bowl, combine cabbage, carrot, green onion and peanuts. In a small bowl, whisk lime juice, soy sauce, vinegar, honey, Sriacha and sesame oil. Drizzle over cabbage mixture and mix gently to coat.

With two forks, shred chicken into small pieces. Top tortilla with chicken and cabbage mixture. Fold in vertical sides and roll up vertically from bottom to form wraps.

Per serving – Calories: 321, Total Fat: 9g, Sat. Ft: 1g, Carbs: 30g, Fiber: 4g, Protein: 27g

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