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Ginger-Peanut Chicken-Salad Wraps (Cooking Light)

  • 20minutes
  • 172calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, H, C, D, E
MineralsNatrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon olive oil

  2. 6 (4 ounce) boneless skinless chicken breast halves

  3. 1 cup chopped seeded peeled cucumber

  4. 3/4 cup chopped red bell pepper

  5. 1 1/2 tablespoons sugar

  6. 1 tablespoon minced peeled fresh ginger

  7. 3 tablespoons fresh lime juice

  8. 1 tablespoon low sodium soy sauce

  9. 1/4 teaspoon salt

  10. 1/4 teaspoon ground red pepper

  11. 1 garlic clove , crushed

  12. 1/4 cup creamy peanut butter

  13. 2 tablespoons water

  14. 3 tablespoons chopped fresh cilantro

  15. 8 (8 inch) fat free tortillas

  16. 4 cups chopped romaine lettuce

Instructions Jump to Ingredients ↑

  1. Heat oil 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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