Ginger-Peanut Chicken-Salad Wrapsyou |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Cooking Light, JUNE 2000 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 garlic clove, crushed |
1/4 cup creamy peanut butter |
2 tablespoons water |
3 tablespoons chopped fresh cilantro |
8 fat free tortillas (8-inch) |
4 cups chopped romaine lettuce |
Directions:
1. **I recommend doubling the sauce recipe! yum!**
2. can substitute slices of breast meat from prepackaged rotisserie chicken, which makes the preparation easier, but the dish will be a little higher in fat and sodium.
3. - Preparation
4. 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.
5. 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.
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