Thai Peanut Chicken Salad Wraps |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Try using sautéed chicken breast meat, it's so much tastier than poached, (Sauteed Chicken Breasts for Salads came with this recipe), from Cook's Country magazine, June/July 2007. We didn't use the cilantro because I hate the stuff. Ingredients:
1/2 cup mayonnaise |
1/4 cup fresh cilantro, chopped |
2 tablespoons peanut butter |
1 tablespoon soy sauce |
1 tablespoon lime juice |
2 teaspoons fresh ginger, grated fine |
1 red bell pepper, seeded and sliced thin |
1 -2 jalapeno chile, seeded and minced |
5 cups cooked chicken breasts, shredded |
6 flour tortillas |
salt and pepper, to taste |
Directions:
1. In a large bowl, combine all ingredients except chicken and tortillas.
2. Add chicken and toss until coated.
3. Season with salt and pepper.
4. Serve wrapped in tortillas, or cover and refrigerate for up to two days.
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