Chicken, Peanut, & Slaw Wrap

Recipe for Chicken, Peanut, & Slaw Wrap


For wrap-

3 oz. Chicken

Nonstick Cooking Spray

Slaw Mix – I used a cabbage and carrot mix, but I think a broccoli one would be better for next time

WW Wrap

garlic powder & black pepper

Peanut Butter Sauce-

Peanut Butter

Garlic, soy sauce, rice vinegar, ginger, and, of course, srirachi sauce


Sprinkle chicken strips with garlic powder and pepper. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add seasoned chicken; cook and stir for 2 to 3 minutes or until chicken is no longer pink. Remove chicken from skillet; keep warm.

Add slaw mix and ginger to skillet. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender.  Place wrap in skillet and warm for a minute on each side.

Homemade Peanut Sauce-

In a small bowl, combine creamy peanut butter; 1 tablespoon water; reduced-sodium soy sauce; garlic, minced; rice vinegar.  Place in microwave for 30 seconds and you’re all done!

Spread sauce on wrap, add slaw & chicken, and top with srirachi sauce.  Roll up, cut in half, and ENJOY!


One Response to “Chicken, Peanut, & Slaw Wrap”


  1. Eight Mile Monday « Legally Fit & Full - April 26, 2010

    […] as promised here is my recipe for the Chicken, Peanut, & Slaw Wrap I made on Friday.  I would love to hear if anyone makes it and/or makes some of their own […]

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