Hot & Spicy Thai Chicken Wrap

• Meat

  • 1/2 lb Chicken breasts, lean

• Produce

  • 1 heaping cup Cilantro, leaves and stems
  • 2 Green onions, thin
  • 1/4 Of 1 lime
  • 5/8 tsp Powdered garlic
  • 1 cup Red cabbage

• Condiments

  • 3 tbsp Honey
  • 1/4 cup Mayo, light organic
  • 5 1/2 tbsp Sriracha sauce

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 heaping cup Red pepper
  • 3/4 tsp Salt
  • 1/8 tsp White pepper

• Dairy

  • 1/4 cup Pepper jack cheese

• Other

  • 2 Whole wheat wraps (or gluten free wraps, if needed

Found on withsaltandwit.com

Description

Ingredients

• Chicken:
• 1/2 pound lean chicken breasts
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 2 whole wheat wraps (or gluten free wraps, if needed)
• 1/4 cup shredded pepper jack cheese
• Slaw:
• 1 cup sliced red cabbage
• 2 green onions, sliced thin
• 1 heaping cup thinly sliced red pepper
• 1 heaping cup chopped cilantro (leaves and stems)
• Honey Sriracha Aioli:
• 1/4 cup light organic mayo
• 3 tablespoons honey
• 11/2 tablespoons Sriracha sauce
• 1/8 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• Quarter of 1 lime

Directions

• Chicken: Preheat oven to 375 degrees F. Spray a baking dish with nonstick cooking spray. Set aside.
• Season chicken with salt, pepper and garlic powder. Place chicken in prepared baking dish.
• Bake chicken for 20 minutes, or until no longer pink in the middle.
• Remove chicken from oven and set aside and keep warm.
• Slaw: Meanwhile, in a medium mixing bowl, combine the cabbage, onions, red pepper and cilantro.
• Honey Srirachi Aioli: In a small mixing bowl, combine the mag, honey, sriracha, garlic powder, salt, white pepper and juice of lime. Mix well.
• Add 1/4 cup of the aioli to the slaw and mix well.
• When chicken is done cooking, divide the cheese between the 2 whole wheat wraps. Top with chicken, slaw then fold wrap around mixture to close.
• Serve immediately with remaining aioli to dip.

Nutrition