Hot and Spicy Thai Chicken Wrap

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 2

INGREDIENTS

Chicken:
½ pound lean chicken breasts
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
2 whole wheat wraps
¼ cup shredded pepper jack cheese

Slaw:
1 cup sliced red cabbage
2 green onions, sliced thin
1 heaping cup thinly sliced red Bellafina peppers
1 heaping cup chopped cilantro (leaves and stems)

Honey Sriracha Aioli:
¼ cup light organic mayo
3 tablespoons honey
11/2 tablespoons Sriracha sauce
⅛ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon white pepper
Quarter of 1 lime

INSTRUCTIONS
Chicken: Preheat oven to 375 degrees F. Spray a baking dish with nonstick cooking spray. Set aside.

Season chicken with salt, pepper and garlic powder. Place chicken in prepared baking dish.

Bake chicken for 20 minutes, or until no longer pink in the middle.

Remove chicken from oven and set aside and keep warm.
Slaw: Meanwhile, in a medium mixing bowl, combine the cabbage, onions, red pepper and cilantro.

Honey Srirachi Aioli: In a small mixing bowl, combine the mayo, honey, sriracha, garlic powder, salt, white pepper and juice of lime. Mix well.

Add ¼ cup of the aioli to the slaw and mix well.

When chicken is done cooking, divide the cheese between the 2 whole wheat wraps. Top with chicken, slaw then fold wrap around mixture to close.

Serve immediately with remaining aioli to dip.

NOTES
*You may need to drain the slaw before adding to the wrap as it may make it soggy.

Slightly adapted from a recipe from withsaltandwit.com