Asian Chicken and Veggie Tortilla Wraps

4
3
3
Smartpoints value per serving
Total Time
18 min
Prep
6 min
Cook
12 min
Serves
4
Difficulty
Easy

Ingredients

packaged coleslaw mix (shredded cabbage and carrots)

2 cup(s)

uncooked scallion(s)

4 medium, thinly sliced

red pepper flakes

tsp

cooked skinless boneless chicken breast(s)

1 cup(s), chopped, finely chopped

unsalted dry roasted peanuts

2 Tbsp, chopped

basil

2 Tbsp, chopped

fresh mint leaves

2 Tbsp, chopped

fresh lime juice

4 tsp

dark sesame oil

2 tsp

low sodium soy sauce

2 tsp

fat free flour tortilla(s)

2 large, (10-inch each), burrito-size, warmed

cooking spray

1 spray(s)

Instructions

  1. Spray large skillet with nonstick spray and set over medium-high heat. Add coleslaw mix, scallions, and red pepper flakes and cook, stirring frequently, until cabbage begins to wilt, about 3 minutes.
  2. Add chicken and cook, stirring frequently, until heated through, about 3 minutes. Remove from heat and stir in peanuts, basil, and mint.
  3. Meanwhile, stir together lime juice, sesame oil, and soy sauce in small bowl.
  4. Spoon filling evenly onto tortillas. Drizzle filling evenly with lime juice mixture and roll up. Cut wraps in half on slight diagonal. Serve at once.
  5. Serving size: 1/2 wrap

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