Main Course: Chicken Wraps with Peanut Sauce
Published in ArcaMax Chef
2 Tbsp. olive oil
1 pound boneless chicken breast cut into 1-inch pieces
Shredded lettuce
2 cups carrots, shredded
1 6-oz. can water chestnuts, chopped
1 cup shredded cabbage
1 cup bean sprouts
1 cucumber, peeled. seeded and diced
6 - 8 flour tortillas
Peanut Sauce:
1/4 cup honey
1/3 cup peanut butter
1 Tbsp. fresh lime juice
1 Tbsp. sesame oil
2 Tbsp. rice wine vinegar
2 Tbsp. water
Heat oil in a skillet and saute chicken until fully cooked. Combine sauce ingredients in a shaker and shake well. Place even amounts of chicken and vegetables on each flour tortilla. Pour desired amount of sauce over ingredients and roll up.
The Skinny: Use skinless chicken, fat free tortillas and low fat peanut butter. You can also use romaine lettuce leaves as the wraps instead of the tortillas.
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