Ginger-Peanut Chicken-Salad Wraps

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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 280
  • Calories from fat: 19%
  • Fat: 5.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.6g
  • Protein: 25.8g
  • Carbohydrate: 30.5g
  • Fiber: 2.4g
  • Cholesterol: 49mg
  • Iron: 2.5mg
  • Sodium: 572mg
  • Calcium: 29mg

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

  1. 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.
  2. 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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