Slow Cooker

Thai chicken wraps is for Dinner.

Thai chicken wraps takes 20 minutes to prepare.

Thai chicken wraps takes 360 minutes to cook.

Thai chicken wraps makes 4 servings.

The ingredients for Thai chicken wraps are:

4 Chicken Breasts (about 20 oz)
1 cup chicken broth
2 cloves of garlic
1 lime, juiced and divided
2 tbs unsalted natural peanut butter
1 tbs soy sauce
.5 tsp ground ginger
1 tbsp red curry paste
3 packets of stevia
1.5 tbs coconut flour
1/2 head cabbage, shredded (green or red)
4 whole wheat tortillas

Here is how you make Thai chicken wraps:

Place chicken breasts in slow cooker. In a blender, mix broth, garlic, lime, soy sauce, peanut butter, ginger, red curry paste, and 2 packets of Stevia (I sometimes use 2 tsp Splenda instead.) Blend until smooth and pour over chicken. Set the slow cooker for low and cook for 6-7 hours.Remove chicken from the slow cooker and set aside. Remove 1/2 cup liquid from the slow cooker and mix in a bowl with coconut flour. Return to cooker and whisk to combine. Raise heat to high and cover.Meanwhile, shred the chicken with 2 forks. Return to the cooker and cook until heated through. Divide chicken and sauce between 4 tortillas. Top with shredded cabbage, wrap as desired and serve.Serving Size: Makes 4 wrapsNumber of Servings: 4Recipe submitted by SparkPeople user STITCHYWITCH.

The nutritional information for Thai chicken wraps is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 369.6

• Total Fat: 10.2 g
• Cholesterol: 83.4 mg
• Sodium: 1,015.6 mg
• Total Carbs: 31.0 g
• Dietary Fiber: 2.8 g
• Protein: 39.0 g

Thai chicken wraps is Asian cuisine.