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.
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
How to Make It
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.
Great wrap! Though it can be a little messy, and making it all from scratch, start-to-finish, including clean-up, and a side of steamed broccoli tossed with Whole Foods ginger-miso dressing is close to 90 minutes. Also, rather than shred the chicken, I chopped it up into something akin to a fine dice. I think it gives more of a body to the wrap and shredding white meat can often lead to drier chicken.
This recipe was a big hit among family and friends. A great quick fix meal! Must agree with other readers and say that the sauce is delicious (I made it using a food processor). We used pre-cooked/pre shredded rotisserie chicken from Albertsons to make it even easier to fix. I mixed the chicken, cucumber, and pepper together but waiting to drizzle the sauce on each wrap individually to prevent it from getting soggy. We made our wraps using a spinach flavored tortilla which went perfectly! No overpowering tortilla flavor like others had mentioned with regular tortillas. Keeping the sauce separate made the leftovers just as yummy. A nice cold snack for lunch!! Have already made this twice and will continue to make.