- ¼ cup light mayonnaise
- 1 tablespoon sweet chili sauce
- 2 tablespoons rice vinegar
- 2 tablespoons canola oil
- 1 tablespoon honey
- 1 ½ tablespoons sweet chili sauce
- 2 tablespoons soy sauce
- ½ teaspoon sriracha
- ¼ teaspoon ground ginger
- 1/8 teaspoon black pepper
- 1 ½ cups shredded chicken
- 1/3 cup sliced almonds
- ½ red bell pepper, diced
- ½ yellow bell pepper, diced
- 2 cups coleslaw mix
- 4 green onions, diced
- ¼ cup cilantro, chopped
- 4 whole wheat tortillas
In small bowl, mix together sweet chili mayo ingredients. Refrigerate until ready to use.
In medium bowl, whisk together Asian chicken ingredients, except for the shredded chicken.
Add shredded chicken to Asian sauce once sauce is whisked together. Refrigerate until ready to use.
To make toasted almonds, place sliced almonds on lightly greased baking sheet and broil on high until lightly browned.
When ready to assemble wraps, combine Asian chicken, red and yellow bell pepper, coleslaw, green onions and cilantro in medium size bowl and mix until combined.
To assemble wraps, spread 1 tablespoon mayo onto whole wheat tortilla and place chicken and vegetable mixture in the middle of the tortilla, sprinkle with toasted almonds.
Fold tortilla tightly to form a burrito shape.
Per Serving (1 wrap): 369 calories, 144 calories from fat, 16g fat, 2g saturated fat, 39mg cholesterol, 1,045mg sodium, 38g total carbohydrates, 7g dietary fiber, 11g sugars, 20g protein, 119mg Potassium
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