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Skinny Peanut and Broccoli Slaw Wraps

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  • Prep Time 5 min
  • Total Time 25 min
  • Servings 6
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75% less sat fat • 200% more fiber than the original recipe. 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 Cascadian Farm® 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

  • 1 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.
  • 2 Spread tortillas with Homemade Peanut Sauce. Top with chicken strips and vegetable mixture. Roll up tortillas. Cut each wrap in half. Serve immediately.
  • 3 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.
  • 4 *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.
 

Nutrition Information

No nutrition information available for this recipe.

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