Asian Chicken and Veggie Wrap

Dairy Free

Calories: 559 Proteins: 50 Carbs: 54 Fats: 16 Serves: 1



2 Tbsp PBfit®

1-2 tsp water

2 tsp hot chinese chili-garlic sauce

1 tortilla

1 Cup shredded lettuce

1 Cup sliced bell peppers

1 sliced tomato

1 Cup cooked chicken

Dash salt and pepper


1. In a small bowl, stir PBfit® Peanut Butter Powder with water and chili sauce to taste. Stir in more water if needed to thin the mixture to the consistency of mayonnaise.
2. Spread the peanut butter mixture on the wrap all the way to the edges.
3. Line with lettuce, if using, colorful bell peppers, chicken, and salt and pepper to taste.
4. Wrap and fold tightly to enclose filling. Slice diagonally in half.
Makes one wrap.

*If you can’t find Chinese chili-garlic sauce in your grocery store (usually in the Asian section), substitute 2 tsp apple cider vinegar and cayenne pepper to taste.