Ginger-Peanut Chicken Salad Wraps

(from elchallis’s recipe box)

Prep time: 10 minutes
Cook time: 15 minutes
Serves 8 people

Categories: Chicken, Entree

Ingredients

  • 1 teaspoon olive oil
  • 6 (4-ounce) chicken breasts
  • 3/4 cup chopped red bell pepper
  • 1.5 tablespoons sugar
  • 1 tablespoon minced peeled ginger
  • 3 tablespoons fresh lime juice
  • 1 tablespoon 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 cilanto
  • 8 fat free flour tortillas
  • 4 cups chopped romaine lettuce

Directions

  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.

  2. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.

  3. 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.

  4. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well.

  5. 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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