Ginger-Peanut Chicken-Salad Wraps
Source of Recipe
RC
1 tsp olive oil
6 (4 oz.) skinned,boned chicken breast halves
1 cup chopped seeded peeled cucumber
3/4 cup chopped red bell pepper
1 1/2 Tbsp sugar
1 Tbsp minced peeled fresh ginger
3 Tbsp fresh lime juice
1 Tbsp low-sodium soy sauce
1/4 tsp salt
1/4 tsp ground red pepper
1 garlic clove,crushed
1/4 cup creamy peanut butter
2 Tbsp chopped fresh cilantro
8 (8-in.) fat-free flour tortillas
4 cups chopped romaine lettuce
Heat oil in a large nonstick skillet over med-high heat. Add Chicken;cook 5 min. 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.
Place sugar and the next 6 ingredients (sugar 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.
8 servings, 1 wrap
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