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  • 8servings
  • 279calories

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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 oz.) skinless, boned chicken breast halves

  3. 1 cup cucumber, chopped, seeded and peeled

  4. 3/4 cup chopped red bell pepper

  5. 1 1/2 tablespoons sugar

  6. 1 teaspoon 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 flour tortillas

  16. 4 cups chopped romaine lettuce

Instructions Jump to Ingredients ↑

  1. Heat oil in a large, nonstick skillet over medium-high heat. Add chicken; cook for 5 minutes on each side or until done. Remove from pan; cool. Shred chicken into bite-size pieces. Place chicken, cucumber and bell pepper in a large bowl.

  2. Process sugar, ginger, lime juice, soy sauce, salt, red pepper and garlic in a blender until smooth. Add peanut butter and water; blend. Combine peanut butter and chicken mixtures; stir. Add cilantro; toss.

  3. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture and 1/2 cup lettuce onto each tortilla; roll up.

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