Wednesday, February 23, 2011

Ginger-Peanut Chicken Salad Wraps

  • 1  teaspoon  olive oil
  • 4  (6-ounce) skinned, boned chicken breasts
  • 1  cup  chopped peeled cucumber
  • 3/4  cup  chopped red bell pepper
  • 3 scallions, chopped
  • 1 1/2  tablespoons  sugar
  • 1  tablespoon  minced peeled fresh ginger
  • 3  tablespoons  fresh lime juice
  • 1  tablespoon  low-sodium soy sauce
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground red pepper
  • 1  garlic clove, crushed & minced
  • 1/4  cup chunky peanut butter
  • 2  tablespoons  water
  • 3  tablespoons  chopped fresh cilantro
  • 8  (8-inch) low-fat whole wheat tortillas
  • 2  cups  chopped cabbage


     Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 10-12 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, bell pepper, and scallions in a large bowl; mix together and set aside.
     Place sugar and the next 6 ingredients (sugar through garlic) in your Kitchenaide mixer, and mix until smooth. Add peanut butter and water; again mix until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/3 cup shredded cabbage, and roll up.

Notes:  The original recipe is from Cooking Light magazine.  Only a few adaptations were made and just because I know what my people like :).  As a side dish, I served Jasmine rice with lime juice and optional toppings of toasted coconut and fresh cilantro.  We also had a fresh pineapple at home - so we sliced it up and added it in the wrap as well...delicious!

1 comment:

  1. These are so delicious that I have a hard time not eating all the chicken before it even makes it into the wraps! Loved the rice and toasted coconut too - bet the pineapple was also so tasty! We really, really love these. Little bit of kick and amazing flavor!