Loved this. Served it warm with lots of sauteed veggies and warm (doubled) sauce in a tortilla. Simple and delicious.
One of the best chicken salad recipes ever. I leave the skin on the cucumber, otherwise, follow exactly. Works great with leftover chicken, especially after making stock.
Delicious! I bought a bag of broccoli slaw to replace the bell pepper and cucumber; the crunch was very satisfying.
Quite good. The cucumber sounded odd to me, but i couldn't taste it and think it just added moisture. Topped with shredded cabbage instead of lettuce. Only got 6 small wraps.
but use honey instead of sugar - blends and tastes better! i added some chopped peanuts as well ! yummy!
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.
I added some cooked vermicilli noodles chopped up to the end mixture and served it on lettuce wraps rather than tortillas. Big hit in my house. Even my 1 year old liked it!
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.
Ate it over greens instead of in a wrap. Was amazing!
The recipe was very good at the time we made it. However, left-overs the next day were not so good, the sauce was too over powering .
This was good, but could use a bit more spice. I agree with the other reviews that the tortillas are a bit too much and it's better plain, or perhaps with rice paper. Also takes a while to make.
I am in love with the sauce! the chicken/veggie mixture goes great in the wrap or on a bed of greens with the peanut sauce for dressing. This recipe is great for a casual lunch. Not necessarily the fastest because of all the chopping, but still incredibly worth it. I absolutely plan to make this again. A tip: mix only as much chicken salad as you're going to eat in one meal and then store the rest in separate containers (cucumbers with peppers, chicken separate, sauce separate). It will keep better that way.
delicious! did not have fresh ginger, so used 1/2 teaspoon of ground. Also didnt have lime juice, and used lemon juice instead-- still came out delicious! will make again and again im sure.
Tasty, but didn't care for it too much the next day; the dressing seemed to get watery.
I had to deduct one star because the flour wraps really overpowered the great flavor of this recipe and almost ruined it. With a few small changes though, it is easily a five. Like some others said, I would try it with rice paper next time, or just as a salad (which is what I'm doing with the leftovers). I halved the chicken and kept everything else the same for four servings. My blender broke, so I minced the garlic and ginger really well and whisked it all together. Without the wraps, it was delicious! I will definitely be making this again.
I substituted water chestnuts for the cucumber, and it was awesome! The water chestnuts added a nice crunch to the filling. Somehow I missed the recipe calling for cilantro so left it out, but I will add it next time. I'll also try crunchy peanut butter, as suggested by another review. This was a very tasty recipe!
This wrap is delicious!!!! And pretty healthy too. I will definitely make it often as my husband's favorite protein is chicken.
Loved this recipe. I think if you mince the garlic and ginger enough there's no need to pull out the blender. I will be making this a lot!
My husband and I are obsessed with this recipe. It has outstanding flavor and the perfect amount of heat.
This recipe was tasty and easy! I halved the chicken - but kept the rest of the ingredients as called for to make enough for 4 servings. We used rice paper in place of tortillas as suggested by other readers. I think this recipe would be best if chilled slightly and served in crisp lettuce cups. Also, we topped the wraps with a squeeze of fresh lime juice, choppped peanuts, green onions and Sriracha sauce.
Great recipe! My husband and I loved it. I used crunchy peanut butter and it gave it a nice crunch. I will definitely make this one again.
This was a good recipe, but not one of our all-time faves. The filling was very good, but I think next time I'll go with rice paper, as another reader suggested. Just didn't care for the tortilla shell so much.
Excellent! Great way to use leftover rotisserie chicken. We used fresh spinach instead of romaine because it was in the house. Will definitely be part of our "chicken rotation."
My family enjoyed these, true to the previous reviews but we would suggest trying rice paper instead of tortillas. Rice paper is less calories and fits well with the peanut-ginger flavor. Also, we substituted spinach for the romaine, less crunch but more nutrition! We will try this again!
These are amazing. I did not change a thing.
These are pretty similar to the thai chicken rollups also found on this site, which I have been making for years. These are BETTER!!! I love all the fresh veggies, and even my two and one year olds gobble them up. I do omit the raw garlic and the red pepper since my kids are so little, but the flavor even without is fantastic. I toss the sauce with the chicken only, and add the veggies as I am building the wraps so the leftovers don't get soggy. YUM!!!
I mixed the peanut sauce with the chicken only and kept the peppers and cucumbers separate (so I can have fresher-tasting leftovers). Very good! I can't wait to try leftovers!
The combination of chicken, peanut butter, and cucumber did NOT work for us. It was like the former two needed to be hot; the latter cold. IF I tried this again, I would ommit cucumber and add some heat. Two stars as is.
What a tasty dish! It was very easy to make. My husband loved it. If you love the taste of peanut butter (which in my opinion, like cheese, makes everything tastes better) you will love this. Also the sauce seems very verstaile, will definitely make the sauce again to use as a dipping sauce or even coat noodles. A great meal for a quick dinner or for a picnic. I did not use cucumbers for this recipe. I think I may have had too much chicken, cause the amount of sauce stated in the recipe wasn't even enough to coat any of the chicken (I shredded the chicken very finely). I had to make a total of 3 batches of the sauce to coat all the chicken, otherwise it would have been very dry. I added golden raisins and some chopped raw cashews. They added a nice texture to the salad. I used pita-like sandwich pockets instead of tortillas. Definitely add the chopped cilantros - it enhances all the flavors. My husband's friend asked for seconds!