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Ginger-Peanut Chicken-Salad Wraps

 

I tried this on Saturday night and basically cannibalized it into something super!

I cut the chicken before cooking into bite size pieces, didn’t make it into a wrap, skipped the cucumber, cooked up the red pepper prior to the chicken and poured the sauce over the pepper and chicken and served it with rice! I was super yummy and received a once per week rating


 

Ginger-Peanut Chicken-Salad Wraps

 

Ingredients

teaspoon olive oil
(4-ounce) skinned, boned chicken breast halves
cup chopped seeded peeled cucumber
3/4 cup chopped red bell pepper
1 1/2 tablespoons sugar
tablespoon minced peeled fresh ginger
tablespoons fresh lime juice
tablespoon low-sodium soy sauce
1/4 teaspoon salt
1/4 teaspoon ground red pepper
garlic clove, crushed
1/4 cup creamy peanut butter
tablespoons water
tablespoons chopped fresh cilantro
(8-inch) fat-free flour tortillas
cups chopped romaine lettuce

Preparation

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.

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.

Yield

8 servings (serving size: 1 wrap)

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