We have heard so many comments from families that this is their all-time favorite recipe from our books! Easy to assemble, great hot or cold, kids love it, and its only 475 calories …fabulous.
Prep Time: 20 Minutes Total Cook Time: 30 Minutes
Serves 4-6
Ingredients
- 3 chicken breasts, boneless, skinless (1lb or 450g)
- Water
- 1 tsp sesame oil
- 1/4lb or 113g rice stick or vermicelli noodles
- boiling water
- very cold water
- 1/4 cup peanut butter, light
- 1/2 cup sweet Thai chili sauce
- 1 tsp ginger, ground
- 1 tsp fresh garlic (from a jar)
- 2 tsp lime juice
- 2 tsp rice vinegar
- 2 tsp soy sauce, reduced-sodium
- 1/4 head green leaf lettuce (or bagged lettuce)
- 2 large carrots
- 1/2 English cucumber
- 1 red bell pepper
- 1/2 lb or 225g bean sprouts
- 6 whole wheat or flour tortillas, 10″
Directions
Fill a kettle with water and bring to a boil on high heat for noodles.
Heat oil in a large fry-pan at medium heat. Cut chicken into small bite-size pieces, adding to pan as you cut. Stir until meat is no longer pink and cooked all the way through. Cover and remove from heat.
Place noodles in a small pot and completely cover with boiling water from kettle. Set timer according to package instructions (about 3-5 minutes).
…when timer rings for noodles….
Drain in a colander and rinse under very cold water. Set aside.
…meanwhile…
Soften peanut butter in microwave for 10 seconds in microwave-safe bowl. Whisk in sweet chili sauce, ginger powder, garlic, lime juice, rice vinegar, soy sauce, and sweet chili sauce. Set aside.
Rinse lettuce in basket of salad spinner and spin dry. Peel carrots and cut into tiny, long narrow sticks or use a julienne peeler. Rinse cucumber and do the same. Rinse and sliver red pepper. Rinse bean sprouts.
Lay tortillas on plate. Layer with lettuce and noodles. Add chicken, then drizzle with Thai wrap sauce. Top with cut carrots, cucumber, red pepper and bean sprouts. Enjoy!
Nutritional Info
475 Calories, 9.9g of Fat, 27g Protein, 69.9g Carbohydrate, 4.2g Fiber