4 5-oz boneless, skinless chicken breasts
1 cup low-sodium chicken broth
2 cloves garlic
2 tbsp fresh lime juice, divided
2 tbsp creamy all-natural unsalted peanut butter
1 tbsp reduced-sodium soy sauce (or tamari for gluten free)
1/2 tsp ground ginger
1 tbsp red curry paste
2 tbsp sugar, divided
1 1/2 tbsp coconut flour
8 6-inch corn tortillas
1 Roma tomato, seeded and chopped
1 cucumber, seeded and chopped
1/2 cup chopped red onion
1/4 cup chopped fresh mint
1 tbsp rice vinegar
2 cups shredded red cabbage
In a 4- to 6-qt slow cooker, place chicken. In a blender, combine broth, garlic, 1 tbsp lime juice, peanut butter, soy sauce, ginger, curry paste and 1 tablespoon sugar; blend until smooth. Pour over top of chicken and stir gently to coat. Cover and cook on low for 6 to 7 hours, until chicken is tender.
Stir and increase heat to high. With a slotted spoon, remove chicken and transfer to a cutting board; set aside until cool enough to handle. Remove ½ cup broth mixture from slow cooker and transfer to a small bowl. Add coconut flour to bowl and stir to form a smooth paste. Return broth-flour mixture to slow cooker and whisk until smooth; cover.
Preheat oven to 350ºF. Arrange tortillas in 2 equal stacks and wrap each stack in foil. Transfer to a baking sheet and bake for 15 to 20 minutes, until heated through.
Using 2 forks, shred chicken and return to slow cooker; stir to coat. Cook for 10 minutes, until heated through.
Meanwhile, in a medium bowl, combine tomato, cucumber, onion and mint. Add vinegar, remaining 1 tbsp lime juice and 1 tablespoon sugar; mix thoroughly. To assemble, spoon cabbage, chicken and tomato-cucumber mixture into center of each tortilla, dividing evenly.