Ginger-Peanut Chicken-Salad Wraps

Recipe Time

Prep: 20 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 279
Fat 6 g
Satfat 1 g
Protein 26 g
Carbohydrate 31 g
Fiber 2 g
Cholesterol 49 mg
Sodium 508 mg

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

Preparation

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.

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.

Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture and 1/2 cup lettuce onto each tortilla; roll up.

Note:

March 2005
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