Ginger-Peanut Chicken-Salad Wraps |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
1 teaspoon olive oil |
6 (4 oz.) skinless, boned chicken breast halves |
1 cup cucumber, chopped, seeded and peeled |
3/4 cup chopped red bell pepper |
1 1/2 tablespoons sugar |
1 teaspoon 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 (8 inch) 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 for 5 minutes on each side or until done. Remove from pan; cool. Shred chicken into bite-size pieces. Place chicken, cucumber and bell pepper in a large bowl.
2. Process sugar, ginger, lime juice, soy sauce, salt, red pepper and garlic in a blender until smooth. Add peanut butter and water; blend. Combine peanut butter and chicken mixtures; stir. Add cilantro; toss.
3. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture and 1/2 cup lettuce onto each tortilla; roll up.
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