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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is from a Betty Crocker Quick and Easy cookbook. It truly is quick and easy and it is SOOO good. After I had them for the first time, I couldn't wait to make them again! If I'm in a hurry or don't have it on hand, I leave out the ginger. Since there is a little ginger in the dressing I use, I never miss it. Ingredients:
1 cup asian-style dressing (i use kraft light asian toasted sesame) |
1/4 cup creamy peanut butter |
1/8 teaspoon ground red pepper (cayenne) |
1 lb boneless skinless chicken breast, cut into 1/2 inch strips |
1/2 teaspoon gingerroot, finely chopped |
3 cups coleslaw mix (8 ounces) |
1 medium red bell pepper, cut into thin strips |
2 tablespoons peanuts, chopped |
1/4 cup fresh cilantro, chopped |
6 flour tortillas (8-10 inches in diameter) |
Directions:
1. 1. Mix dressing, peanut butter and ground red pepper until smooth. Set aside half of mixture to serve with wraps.
2. 2. Spray 10 inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken and gingerroot in skillet, stirring occasionally, until chicken is brown. Reserve about 1/4 cup of remaining dressing mixture. Stir remaining dressing mixture into chicken. Cover and cook over medium-low heat 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in center. Remove chicken from skillet.
3. 3. Add coleslaw mix, reserved 1/4 cup dressing mixture, bell pepper, peanuts and cilantro to skillet. Toss to coat mixture well. Spread about 1/3 cup each coleslaw mixture and chicken down center of each tortilla; roll up. Serve with remaining dressing mixture.
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