ginger peanut chicken vegetable wraps
Ingredients:
  • (1) rotisserie chicken, skin removed and meat shredded
  • (1 large) cucumber, peeled and chopped
  • (1 cup) shredded carrots
  • (1 large) red bell pepper, chopped
  • (1 large) yellow pepper, chopped
  • (1 Tbsp. sugar plus 1 tsp.) sugar substitute
  • (1 Tbsp.) fresh ginger, peeled and minced (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
  • (1/3 cup) fresh cilantro or parsley, chopped
  • (8 8 in.) fat-free whole-wheat tortillas
  • (8 large) lettuce leaves
Servings

8

Lunch

Ginger Peanut Chicken and Vegetable Wraps

Shredded chicken and crisp veggies in a peanut butter ginger-lime sauce, all wrapped in warm whole-wheat tortillas.

Preparation Time

About 20 minutes

Cook Time

No cooking required

    Instructions

  1. 1In a large bowl, combine chicken, cucumber, carrots and bell peppers.
  2. 2To a blender, add sugar mixture, ginger, lime juice, soy sauce, red pepper flakes, and garlic. Puree until smooth. Add peanut butter and water, pulse until combines. Pour over chicken, add cilantro and mix.
  3. 3Warm tortillas in microwave for 20-30 seconds. Top each tortilla with a lettuce leaf and chicken mixture. Roll and serve.

Nutritional Information

Serving Size: 1 wrap



Amount Per Serving:

  • Calories 209
  • Total Fat 6.5 g
  • Total Carbohydrate 27 g
  • Protein 17 g
  • Cholesterol 37 mg
  • Sodium 273 mg
  • Fiber 3 g

Additional Information

Recipe Category: Lunch

Recipe Subcategory: Wraps and Pitas

Recipe Ethnicity: Asian

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Poultry, Peanuts

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.