NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Whole wheat tortilla

1 tbsp Creamy peanut butter

1 tsp Tamari

1 tsp Lime juice

0.5 tsp Honey

0.5 tsp Ginger

0.5 cup Carrots

0.5 cup Red cabbage

0.25 cup Cucumber

0.5 tsp Sesame oil

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the peanut butter, tamari, lime juice, honey, and grated ginger until the sauce is smooth and creamy.

• 2

  Slice the chicken breast into thin strips and season evenly with sea salt and black pepper.

• 3

  Heat the sesame oil in a non-stick skillet over medium-high heat and sauté the chicken strips until golden brown and fully cooked through.

• 4

  Prepare the vegetables by shredding the carrots and cabbage, and slicing the cucumber into thin matchsticks.

• 5

  Warm the whole wheat tortilla in a dry pan for 30 seconds until it is soft and pliable.

• 6

  Place the shredded cabbage, carrots, and cucumber in the center of the tortilla, then top with the warm chicken strips.

• 7

  Drizzle the peanut sauce generously over the fillings, fold in the sides, and roll the tortilla tightly before slicing in half.