Thai Enchiladas
Nutritional Facts:  (AN ESTIMATE)  260 cal.  18 gr protein, 19  carbs

in a non-stick pan, add bag of cabbage and carrot, garlic, onions.  saute.  when cooked, add 2 cooked, shredded chicken breast.  set aside and let cool. 

In a large bowl, mix soy sauce and red chili paste.  combine the cabbage mix to the bowl.  set aside

in another bowl, mix 1 12 oz can of light coconut milk, 2 tbsp peanut butter, 2 tbsp soy sauce, tbsp red chili paste, can of chopped green chillies.  Spread some of the sauce at the bottom of the pan, about 1/2 cup.  Set rest of the sauce aside. 

begin assembling the enchiladas.  I used the lowest carb, smallest ones I could find.  Take the tortilla and dip it in the sauce in the pan on both sides.  stuff  and roll.  Be generous with the filling.  You want more filling and less tortilla. 

cover with the remaining sauce.  Cover in foil and bake for about 20 minutes until they are nice and bubbly.