calorie counting

Savor the fresh and vibrant flavors of the Far East with my Asian-inspired Chicken Wrap. Tender chicken is paired with a colorful medley of crisp vegetables, all delicately wrapped in a soft lavash. The star of this dish is my homemade peanut sauce, crafted with a perfect balance of creamy peanut butter, tangy soy sauce, and a hint of chili for a touch of heat. This wrap is a wholesome and satisfying choice that will transport your taste buds on a culinary journey.

Asian Chicken Wrap with Peanut Sauce

oz chicken breast (Chopped fine)

Cup Shredded red cabbage

carrots

TBSP Scallions (Sliced thin)

TBSP Peanut butter powder

TBSP Low sodium soy sauce

lime

TBSP Nonfat Greek yogurt

Unsalted peanuts (Crushed)

garlic

Ginger paste

tsp Red pepper flakes

Salt (to taste)

Black pepper (to taste)

Joseph lavash whole wheat bread

In a small bowl add the peanut sauce ingredients and mix until combined, set aside.

In a separate bowl add all the filling ingredients then add the peanut sauce and

Mix everything until combined

Place everything onto the lavash bread

Roll up and place onto a heated frying pan or griddle

Brown all sides and enjoy once done

Whether you&#039;re in need of a pre-workout boost, a post-workout re-fuel, or simply seeking a wholesome snack to power you through the day, my Oatmeal Peanut Butter and Chocolate Protein Bites are the perfect choice.

Oatmeal PB &amp; Chocolate Protein Bites

Cup Quick oats

Scoop Sweat Ethic Cookie Sandwich protein powder (code CHEFALLIE)

Cup Peanut Butter powder

TBSP Chia seeds

Water

Sugar free pancake syrup

Salt

Red Delight no sugar added dark chocolate (or chocolate of choice)

Add all the oats, protein powder, chia seeds, sugar free pancake syrup and pinch of salt to the bowl. Set aside.

In a smaller bowl add the peanut butter powder and slowly add the water until it resembles peanut butter

Add the peanut butter to the bowl with the oats.

Mix until combined.

Chop up the chocolate and add to the bowl. Mix until combined.

Scoop out 12 portions

Place onto a place and place into the refrigerator for about an hour to firm up

Put into a container for meal prep for the week

One Pot Coconut Chicken Curry Rice - a super easy all in one pan family-friendly meal with pieces of tender chicken thigh and vegetables with delicious coconut and curry flavours.

One Pot Coconut Chicken Curry Rice

(9 ounces) of boneless skinless chicken thighs,

garlic,

ginger root

onion, finely chopped

carrot, finely chopped

red pepper, finely chopped

green pepper, finely chopped

½ cup (120 milliliters) of frozen peas

curry powder (I used medium)

soy sauce

white rice

(360 milliliters) of chicken or vegetable stock

(120 milliliters) of coconut milk (canned)

cooking oil spray (I used avocado)

coriander -

salt and black pepper

Rinse rice under cold running water to remove...

Rinse rice under cold running water to remove any excess starch.

Spray a frying pan over a medium heat...

Spray a frying pan over a medium heat with cooking oil spray, add the chicken and soy sauce fry until lightly golden.

Add in the vegetables, garlic and ginger and...

Add in the vegetables, garlic and ginger and fry for a further few minutes just to soften.

Add the curry powder and rice stir just...

Add the curry powder and rice stir just until everything is evenly coated.

Add in the stock, coconut milk and frozen...

Add in the stock, coconut milk and frozen peas , bring to a boil, then simmer just until liquid is absorbed (don't stir),

Add lid, turn off heat and leave for...

Add lid, turn off heat and leave for approx 10-12 minutes for perfectly cooked rice.

Taste and season with some salt and pepper...

Taste and season with some salt and pepper as needed and stir in some chopped coriander (optional)

Serve and enjoy!!

A simple side dish of homemade chips isn't always unhealthy - this version coats the potatoes in spices too

Baked skinny fries

vegetable oil

cornmeal

paprika

garlic powder

potatoes

Heat oven to 200C/180C fan/gas 6. Pour the oil onto a baking tray and put in the oven for 3 mins. Mix the cornmeal or polenta, paprika and garlic powder together and season. Toss the chips in the mix, then tip onto the tray. Shake well, then cook for 40 mins, shaking halfway through, until crisp and golden.

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Top 4 calorie counting recipes from across the web

The most viewed calorie counting recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Asian Chicken Wrap with Peanut Sauc...

Oatmeal PB &amp; Chocolate Protein ...

One Pot Coconut Chicken Curry Rice

Baked skinny fries

The most viewed calorie counting recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Oatmeal PB & Chocolate Protein ...