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Thai Chicken Wraps

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This is day 9 of my 31 day commitment to post. Thankfully I’m not running out of steam yet! I’m having so much fun coming up with new recipes. Especially when they taste great. 🙂

This recipe was the first time I used PB2. I was pretty impressed by it.

I did think it was a little grainy but it was worth it for the number of points it saves. I will definitely be trying to come up with more recipes for it.

I added baked wontons to this recipe to give it a little crunch. They were yummy!

I used a pizza cutter to slice them up, sprayed them with nonstick cooking spray, added salt and garlic powder for some flavor, then baked them.

3 4

You have to keep an eye on them when they’re in the oven. They bake for 5 to 7 minutes but they can go from golden brown to burnt very fast.

I love that there are so many different flavors in this wrap. There’s carrots, lettuce, green onions, chicken, the baked wontons and the peanut sauce.

Each wrap is only 4 Freestyle points. It’s very filling!

If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.

If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!

Thai Chicken Wraps

  • Servings: 2
  • Difficulty: average
  • Print

Yield: 2 wraps (1 wrap per serving = 4 Freestyle SmartPoints)


For the peanut sauce:

  • 4 tablespoons PB2
  • 2 tablespoons water
  • Juice of one lime
  • 1 teaspoon rice vinegar
  • 1 teaspoon soy sauce
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon granulated Splenda
  • pinch of salt
  • pinch of red pepper flakes (omit if you don’t want it spicy)

For the wrap:

  • 1 carrot, peeled and shredded
  • 2 cups lettuce, chopped
  • 2 green onions, chopped
  • 2 tablespoons cilantro, chopped
  • 2 wonton wrappers
  • 1 boneless, skinless chicken breast
  • garlic powder, salt and pepper (to taste)
  • 2 pieces of Flatout Light flatbread


  1. Preheat oven to 375 degrees F.
  2. Spray nonstick cooking spray on a baking sheet.
  3. Cut wonton wrappers into strips. Place on the baking sheet and spray with nonstick cooking spray. Season with salt and garlic powder.
  4. Bake 5-7 minutes keeping a close eye on them so they don’t burn.
  5. When the wontons are done, preheat the oven to 400 degrees F.
  6. Season chicken breast with garlic powder, salt and pepper. Bake 20 minutes or until the chicken is cooked through. Cut the chicken into strips and divide in half.
  7. Make the sauce while the chicken is cooking. Simply combine all of the ingredients in a small bowl.
  8. Assemble wraps by laying out the flatbread, then adding lettuce, carrots, cilantro, green onions, wonton chips, chicken and sauce. Wrap up and enjoy!

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