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Skinny Peanut and Broccoli Slaw Wraps
Skinny Peanut and Broccoli Slaw Wraps
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Prep Time:
5 minutes
Total Time:
25 minutes
Healthier twist on Thai chicken wraps with sautéed edamame and broccoli slaw for extra fiber and flavor.
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)
Instructions:
  • Season chicken strips with garlic powder and pepper. Coat a large nonstick skillet with cooking spray and preheat over medium-high heat. Cook the chicken for 2 to 3 minutes until no longer pink. Set chicken aside to keep warm. Add broccoli, edamame, and ginger to the skillet. Cook and stir for 2 to 3 minutes until vegetables are crisp-tender.
  • Spread tortillas generously with our irresistible and rich Homemade Peanut Sauce. Layer them with tender chicken strips and the colorful vegetable mixture. Roll up those flavor-packed wraps tightly and cut each one in half to showcase the delicious filling. It's time to enjoy this mouthwatering dish right away!
  • To make the Homemade Peanut Sauce, gently melt and blend 2 tablespoons creamy peanut butter, 1 tablespoon water, 1 tablespoon reduced-sodium soy sauce, 1 clove minced garlic, and 1/4 teaspoon ground ginger in a small saucepan over low heat. Remember to whisk consistently until smooth.
  • To warm tortillas, preheat the oven to 350°F and wrap them tightly in foil. Heat in the oven for about 10 minutes or until warmed through.

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