Ginger Peanut Chicken Salad Wraps Recipe (tnt)
This is one of my favorite summer-time salads!
Ginger Peanut Chicken Salad Wraps
1 tsp olive oil
6 (4 oz) skinned, boned chicken breast halves
1 c chopped seeded peeled cucumber
¾ c chopped red bell pepper
1 ½ Tbsp sugar
1 Tbsp minced peeled fresh ginger
3 Tbsp fresh lime juice
1 Tbsp low-sodium soy sauce
¼ tsp salt
¼ tsp ground red pepper
1 garlic clove, crushed
¼ c creamy peanut butter
2 Tbsp water
3 Tbsp chopped fresh cilantro
8 (8”) flour tortillas (I usually use whole wheat)
4 c chopped romaine lettuce
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 the pan and cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl and 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 and stir well. Add cilantro and toss well. Warm tortillas according to package directions. Spoon ½ c chicken mixture onto each tortilla, top each serving with ½ c lettuce and roll up.
-A balanced diet is a cookie in each hand