Rating: 4.5 stars
31 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 5
  • 4 star values: 5
  • 5 star values: 20

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.

Recipe by Cooking Light June 2000

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Recipe Summary

Yield:
8 servings (serving size: 1 wrap)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

280 calories; calories from fat 19%; fat 5.9g; saturated fat 1.1g; mono fat 2.7g; poly fat 1.6g; protein 25.8g; carbohydrates 30.5g; fiber 2.4g; cholesterol 49mg; iron 2.5mg; sodium 572mg; calcium 29mg.
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