Mmmm. We love Thai. We love chicken. We love wraps. What’s not to love? Oh, it’s pretty quick and easy too! I got this recipe from a friend of mine on a message board, and the original recipe was actually for Thai chicken fajitas. I was immediately intrigued by the sauce, which contained both apricot preserves and peanut butter. It’s pretty much guaranteed that Ben will flip over anything involving peanut sauce. I chose to serve the filling in low-carb lavash wraps instead of tortillas, to save some calories. Alongside our wraps we had some stir-fried snap peas seasoned with Chinese 5-Spice powder and a dash of soy. And the best part was, I made just enough filling to have leftovers the next day for lunch!
salt & pepper
4 cups Broccoli slaw mix (1 package)
1 red bell pepper, thinly sliced
2 green onions, cut in 1 inch chunks
1 can chopped green chilies
2 TBS chopped fresh mint
wraps or tortillas for serving
3 tbsp light soy sauce
3 tbsp Apricot Preserves
1 tbsp creamy Peanut Butter
1 tsp chili garlic sauce
1 tsp minced fresh ginger
fresh ground pepper
Combine sauce ingredients and whisk together.
Season chicken breasts with salt and pepper. Grill over medium low heat turning once until cooked through. Remove from grill and cover with foil to keep warm and allow juices to soak back into chicken. In large pan coated with cooking spray over medium-high heat, stir-fry red pepper, broccoli slaw, green onions, chilies and mint; cook about 3-4 minutes occasionally stirring. Slice grilled chicken into 1/2 inch thick strips. Add to pan and toss to coat. Divide mixture evenly among your choice of wraps or tortillas and spoon sauce over filling. Enjoy!
We also added a little bit of Stonewall Kitchen Mango Peach Hot Sauce, something I picked up on our trip to Maine a couple weeks ago. It gave it a nice, sweet kick!