Ginger-Peanut Chicken Salad Wrap |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Well, I just found this recipe while trying to decide what to cook tonight, and I as soon as I did, I knew this was it. From Cooking Light. Ingredients:
1 teaspoon olive oil |
6 (4 ounce) boneless skinless 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 clove garlic, crushed |
1/4 cup creamy peanut butter |
2 tablespoons water |
3 tablespoons chopped fresh cilantro |
8 8 inch 8-inch fat-free flour tortillas |
4 cups chopped romaine lettuce |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add chicken; cook 5 minutes on each side or until done.
3. Remove the chicken from pan; cool.
4. Shred the chicken into bite-size pieces.
5. Place chicken, cucumber, and bell pepper in a large bowl; set aside.
6. Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth.
7. Add peanut butter and water; process until smooth, scraping sides.
8. Add peanut butter mixture to chicken mixture; stir well.
9. Add cilantro, and toss well.
10. Warm tortillas according to package directions.
11. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.
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