Peanut Chicken Wraps
Charred Pineapple
Ingredients
- ¾ cup frozen shelled edamame
- 2 Tbsp peanut butter
- 2 Tbsp low-sodium soy sauce
- 1 cup tricolor coleslaw
- 3 Tbsp chopped fresh cilantro
- 1 cup shredded rotisserie chicken
- 2 burrito-size flour tortillas
- 3 Tbsp chopped roasted, salted peanuts
Instructions
- Cook edamame according to package directions.
- Whisk together peanut butter and soy sauce in a medium-size bowl, adding water, 1 Tbsp at a time, if needed to reach a pourable consistency. Add coleslaw, edamame, and cilantro; toss.
- Divide chicken between tortillas; top with coleslaw and nuts. Fold in sides of tortillas; roll up to completely enclose filling.
Side Dish Ingredients
- 1 Tbsp butter
- 1 cup drained canned pineapple chunks in juice
- 1 Tbsp brown sugar
Side Dish Instructions
- Melt butter in a skillet over medium heat. Add pineapple and sugar; cook 5 to 10 minutes or until pineapple is browned.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
593
|
147
|
740
|
| Fat (g) | 26 | 6 | 32 |
| Sat. Fat (g) | 6 | 4 | 10 |
| Protein (g) | 42 | 1 | 43 |
| Carb (g) | 50 | 23 | 73 |
| Fiber (g) | 11 | 1 | 12 |
| Sodium (mg) | 1452 | 48 | 1500 |
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