Thai Chicken Wraps

Source: www.elanaspantry.com
Course: Dinner
Preperation time: 10min
Cooking Time: 15min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1/4 cup Water 0 0 0 0 0 0 0 0
2 Fresh Garlic Clove, Crushed 0 0 0 0 0 0 2 2
1 Teaspoon Chili Powder 0 0 0 0 0 0 2 2
2 Teaspoon(s) Fresh Ginger, Grated 0 0 0 0 0 0 1 1
2 Teaspoon(s) Ume Plum Vinegar 0 0 0 0 0 0 1 1
2 Teaspoon(s) Honey 0 0 3 3 0 0 11 11
2 Teaspoon(s) Sesame Oil 0 0 0 0 2 2 20 20
1/4 cup Scallions, Chopped 0 0 0 0 0 0 2 2
2 Tablespoon(s) Fish Sauce 0 0 0 0 0 0 3 3
1/4 cup Fresh Cilantro, Minced 0 0 0 0 0 0 0 0
1 Pound Chicken Breast, Grilled and Cubed 35 35 0 0 4 4 187 187
1 cup Broccoli, Finely Chopped 0 0 1 1 0 0 4 4
12 Leaves Romaine Lettuce 1 1 3 3 0 0 14 14
1/4 cup Lime Juice 0 0 1 1 0 0 4 4
4 Leaves Napa Cabbage 0 0 1 1 0 0 4 4
1/2 cup Almond Butter 7 7 6 6 17 17 192 192
1 cup Carrot(s), Shredded 0 0 3 3 0 0 11 11
Total: Approximate Nutrition Info, Per Serving: 44 19 24 457
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Instructions

Thai Chicken Wraps
 
  1. Spread out the lettuce leaves
  2. Place a tablespoon of Napa cabbage in each leaf
  3. Add 1 tablespoon each of chicken, broccoli, carrots and scallions to each leaf
  4. Drizzle with Tangy Peanut Sauce
  5. Serve
Tangy Asian Sauce:
 
  1. In a quart jar, combine nut butter, lime juice, fish sauce, sesame oil, umeboshi vinegar, agave and water
  2. Close jar and shake well
  3. Add cilantro, garlic, ginger and chili powder and shake again until ingredients are well combined
  4. Use as a dip for jicama and cucumber, or serve over salad or spring rolls.
Visit www.elanaspantry.com for the full instructions.

Notes


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