Friday, June 24, 2011

Ginger Peanut Chicken Salad Wraps


* 1 teaspoon olive oil
* 6 (4-ounce) skinned, boned chicken breast halves
* 1 cup chopped seeded peeled cucumber
* 3/4 cup chopped red bell pepper
* 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
* 1/4 cup creamy peanut butter
* 2 tablespoons water
* 3 tablespoons chopped fresh cilantro
* 8 (8-inch) fat-free flour tortillas
* 4 cups chopped romaine lettuce


1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.

2. Place sugar and the next 6 ingredients (through garlic) in a blender, and process until smooth. Add peanut butter and water; process 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 1/2 cup lettuce, and roll up.

*I also add rice to the wraps. It makes them a bit more filling.

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