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Ginger-Peanut Chicken-Salad Wraps

Prep time 20 mins
Cook time 15 mins
Yield 8 Servings

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

Nutrition Information

  • calories 279
  • fat 6 g
  • satfat 1 g
  • protein 26 g
  • carbohydrate 31 g
  • fiber 2 g
  • cholesterol 49 mg
  • sodium 508 mg

How to Make It

  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.