Thai Chicken Wraps

Recipe

Main Dish
Thai Chicken Wraps

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Recipe Data

4
Servings
25min
Prep
25min
Total

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Description

Not only are these Thai Chicken Wraps packed with flavor, but they're also Keto-friendly.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
¼ c.organic low-carb peanut butter
3 tbsp.sesame oil
2 tbsp.unseasoned rice wine vinegar
2 tbsp.canned coconut cream
2 tbsp.Hy-Vee less-sodium soy sauce
1 tbsp.garlic paste
1 tbsp.ginger paste
½ tsp.Hy-Vee salt
3to 4 tbsp. water
2 tbsp.toasted sesame seeds
½ tsp.Hy-Vee crushed red pepper
1 lbs.Hy-Vee rotisserie chicken, shredded
1head Bibb lettuce, washed
1seedless cucumber, peeled and cut into strips
3 c.shredded carrots
Fresh cilantro leaves, for garnish

Things To Grab

  • Food processor or blender

Directions

  1. Combine peanut butter, sesame oil, rice vinegar, coconut cream, soy sauce, garlic paste, ginger paste, and salt in a food processor or blender. Cover and process until combined. Add enough water to reach desired consistency. Stir in sesame seeds and crushed red pepper.

  2. Toss chicken with peanut sauce. Divide among lettuce leaves; top with cucumber, carrots, and if desired, cilantro leaves.

Nutrition facts

Servings

510 Calories per serving

Amounts Per Serving

  • Total Fat: 37g
  • Cholesterol: 75mg
  • Sodium: 1170mg
  • Total Carbohydrates: 19g
  • Protein: 30g

Daily Values

0%
Iron 15%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 8%

Recipe Source:

Seasons January 2020