CHICKEN CILANTRO WRAP

Sauce:

2 tbsp no-sugar-added raspberry fruit spread
2 tbsp reduced-sodium soy sauce
1/8 tsp red pepper flakes

Place fruit spread in a small micro-safe bowl; microwave on high 15 seconds or until starting to melt.  Stir in the soy sauce and pepper flakes; set aside.

2 tsp canola oil
3 cups thinly sliced or shredded purple cabbage
1 1/2 cups fresh asparagus spears, trimmed and cut into half-inch pieces
1/2 cup thinly sliced carrots
1 cup chopped green onions; tops included
1/4 cup chopped fresh cilantro
1/4 cup toasted peanuts
1 cup cooked and diced chicken
4 whole-grain (6-inch) flour tortillas (Or your favorite low-carb wrap. A large lettuce leaf is also a good choice.)

Heat the oil in a large skillet over medium-high heat until hot.  Add the cabbage, asparagus, and carrots.  Cook, stirring constantly, for 2 minutes.  It is best to do this with two stirring utensils, one in each hand.  Add the onions and cook another 2 to 3 minutes until the cabbage is slightly wilted, stirring constantly.  Remove from the heat and spoon equally onto the 4 tortillas.  Top each mixture with a tablespoon of sauce, a tablespoon of peanuts and 1/4 cup of the chicken.  Fold over the sides, overlapping.
Yield: 4 servings

 

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