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Low Calorie Thai Chicken Wrap

  • Yield: 4 servings 1x


  • 2 cups of cooked chicken breast, chopped into small cubes
  • 2 tablespoons PB2 (or any powdered peanut butter)
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon low sodium soy sauce
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • low carb tortillas


  1. You can cook your chicken however you like but I like to bake chicken breasts at 400 degrees for 16 minutes. To keep it low calorie, I just spray the breasts with cooking spray and sprinkle with salt and pepper. Once the chicken is cooked, chop it into cubes.
  2. In a medium bowl, combine PB2, seasoned rice vinegar, soy sauce, garlic powder, salt and pepper. Once combined, add in chicken and stir to coat the chicken in the sauce.
  3. The chicken just like this is great on salads too, but I love it in a wrap for lunch. You can add anything you like to this wrap but I went with kale and shredded carrots!


Calories based on 1/2 cup of filling (75 calories) +80 calorie low carb tortilla.


  • Serving Size: 1/2 cup
  • Calories: 155