Yields
4 servings
This recipe is part of a specially designed weekly meal plan. For a grocery list and other great recipes you can make in this meal plan, please click to the episode title above.
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ingredients
225
g rice stick noodles (previously cooked)
¼
cup light peanut butter
½
cup Catalina salad dressing
1
tsp prepared garlic
1
tsp lime juice
1
Tbsp rice wine
2
tsp soy sauce
1
tsp ginger powder
1
Tbsp sweet chili sauce
1
head of green leaf lettuce or bagged lettuce, washed and dried in salad spinner
2
large carrots cut into long narrow sticks (julienne)
1
English cucumber, cut into long narrow strips
1
red pepper, slivered
½
lb(s) bean sprouts (optional), rinsed
3
large boneless skinless chicken breasts (454g) (previously cooked)
8
whole wheat wraps
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directions
Step 1
Take left-over rice stick noodles out of fridge. Remove precooked chicken from fridge.
Step 2
Make dressing by softening light peanut butter in microwave for 10 second.
Step 3
Whisk in Catalina, garlic, lime juice, rice wine, soy sauce, ginger powder and sweet chili sauce. Blend and set aside.
Step 4
Heat cooked chicken in microwave for 3 to 5 minutes.
Step 5
Lay wraps on plate, layer with lettuce and noodles, then chicken.
Step 6
Drizzle with sauce.
Step 7
Top with cut carrots and cucumber.
Step 8
Top with bean sprouts.