Informations supplémentaires
30 min.
|
666 kcal
|
easy
|
|
Printable version
1. Setup
Grate the carrot and cabbage. Roughly chop the cilantro. Slice the apple into thin strips or grate it. Peel and chop the ginger. Chop the peanuts.
2. Cook the chicken
Pat the chicken dry, cut it in half and season with salt and pepper. Heat a drizzle of oil in a skillet over medium high heat. Cook the chicken 4-5 minutes on one side. Flip the chicken, cover and cook 6-7 minutes over low heat until the chicken is cooked. Slice the chicken into thin strips.
3. Season the cabbage
Put the cabbage in a bowl with a drizzle of oil, 1 tbsp. of rice or cider vinegar, a pinch of sugar, salt and pepper.
4. Make the sauce
In a saucepan, add the peanut butter with the soy sauce, ginger, 80 2P | 120 3P ml of water, 1 tbsp. of rice or cider vinegar and 2 2P | 3 3P tbsp. sugar. Whisk and heat over medium heat until you get a smooth sauce. Add a bit of lime juice to taste.
5. Roll the wrap
Heat the tortillas for a few seconds in the microwave if desired. Garnish the center of the tortillas with a bit of peanut sauce, the chicken, the vegetables, apple, cilantro and peanuts. Fold the outer sides of the tortilla over and then roll up the wrap, starting at the bottom.
6. Plate your dish
Serve the chicken wraps with the peanut sauce and lime juice to taste. You can also cut the wrap into bite sized pieces for the kids. Bon appetit!
300gChicken Breast
2unitWheat tortilla 10in
60mlPeanut Butter
18gSoy Sauce
1unitGinger
0.5unitLime
1unitCarrot(s)
0.25unitRed Cabbage
0.25unitCilantro
1unitCortland Apple(s)
30gPeanuts
What you need
pan, tongs, bowl, whisk, saucepan
666 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
41g
14%
fat
27g
42%
cholesterol
146mg
49%
fiber
8g
32%
protein
67g
saturated
6g
30%
sodium
1141mg
48%
sugar
16g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg