2 tbsp n0-sugar-added raspberry fruit spread
2 tbsp reduced-sodium soy sauce
1/8 tsp red pepper flakes
Place fruit spread in a small micro-safe bowl; microwave on high 15 seconds or until starting to melt. Stir in the soy sauce and pepper flakes; set aside.
2 tsp canola oil
3 cups thinly sliced or shredded purple cabbage
1 1/2 cups fresh asparagus spears, trimmed and cut into half-inch pieces
1/2 cup thinly sliced carrots
1 cup chopped green onions, tops included
1/4 cup chopped fresh cilantro
1/4 cup toasted peanuts
1 cup cooked and diced chicken
4 whole-grain (6-inch) flour tortillas (Or your favorite low-carb wrap. A large lettuce leaf is also a good choice.)
Heat the oil in a large skillet over medium-high heat until hot. Add the cabbage, asparagus, and carrots. Cook, stirring constantly, for 2 minutes. It is best to do this with two stirring utensils, one in each hand. Add the onions and cook another 2 to 3 minutes until the cabbage is slightly wilted, stirring constantly. Remove from the heat and spoon equally onto the 4 tortillas. Top each mixture with a tablespoon of sauce, a tablespoon of peanuts and 1/4 cup of the chicken. Fold over the sides, overlapping.
Yield: 4 servings