Healthified Peanut and Broccoli Slaw Wraps
Healthified Peanut and Broccoli Slaw Wraps
Provided by: live better america
total
prep
75% less sat fat • 200% more fiber than the original recipe see the comparison. Sautéed edamame and broccoli slaw mix equals a high-fiber combo in these tasty Thai chicken-and-peanut sauce wraps.
Ingredients
- 10 ounces skinless, boneless chicken breast strips
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- Nonstick cooking spray
- 2 cups packaged shredded broccoli (broccoli slaw mix)
- 1/2 cup frozen shelled soybeans (edamame), thawed
- 1/4 teaspoon ground ginger
- 3 10-inch whole wheat flour tortillas, warmed*
- 1 recipe Homemade Peanut Sauce (below)
Directions
- Sprinkle chicken strips with garlic powder and pepper. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add seasoned chicken; cook and stir for 2 to 3 minutes or until chicken is no longer pink. Remove chicken from skillet; keep warm. Add broccoli, edamame, and ginger to skillet. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender.
- Spread tortillas with Homemade Peanut Sauce. Top with chicken strips and vegetable mixture. Roll up tortillas. Cut each wrap in half. Serve immediately.
- Homemade Peanut Sauce: In a small saucepan, combine 2 tablespoons creamy peanut butter; 1 tablespoon water; 1 tablespoon reduced-sodium soy sauce; 1 clove garlic, minced; and 1/4 teaspoon ground ginger. Heat over very low heat until melted and smooth, whisking constantly.
- *Note: To warm tortillas, preheat oven to 350°F. Wrap tortillas tightly in foil. Heat in the oven about 10 minutes or until heated through.
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