Ginger-Peanut Chicken Salad Wraps
Ever get bored and need a lil distraction at work? Certainly! At times I get frusterated with dealers, suppliers, and other employees…how do I relieve the tension? You Tube: animals falling asleep or panda sneezing. The possibilities are endless. Also, while eating lunch, I usually look at what to make for supper.
The wraps are great. I like the lime and ginger; I zapped it in the mic for 15 seconds, the heat helped the flavors meld. I didn’t use cucumbers. TIP: Ginger stays wells in the freezer.
You can use left over chicken breasts for an even faster meal. And you 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.
Yield
8 servings (serving size: 1 wrap)
Ingredients
- 1 teaspoon olive oil
- 6 (4-ounce) skinned, boned 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 (8-inch) fat-free flour tortillas
- 4 cups chopped romaine lettuce
Preparation
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.
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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